Red Velvet Vanilla Marble Cupcakes with Milk Chocolate Buttercream

Kirsten Kubert

Yields 24

Red Velvet Vanilla Marble Cupcakes with Milk Chocolate Buttercream

Inspired by Joy the Baker’s Red Velvet (Chocolate) Marble Cake

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Ingredients

For the Vanilla Cake:
• ½ C. unsalted butter, softened
• 1  C. granulated sugar
• 1 ¼ C. all-purpose flour
• ½ tsp. salt
• 1 tsp. baking powder
• 2 eggs
• 2 tsp. vanilla extract
• ½ C. milk
For the Red Velvet Cake:
• ¼ C. unsalted butter, softened
• ¾ C. granulated sugar
• 1 egg
• ½ tsp. vanilla extract
• 3 Tbs. unsweetened cocoa powder
• 1 ¼ C. all-purpose flour
• ¾ tsp. baking soda
• ½ tsp. salt
• ½ C. buttermilk
• 3 drops Americolor “Red Red” gel food coloring
• 1 ½ tsp. white vinegar
• Milk Chocolate Buttercream Frosting

Instructions

1. Preheat the oven to 350 degrees F. Line 24 cupcake pan wells with paper liners; set aside.
For the Vanilla Cake Batter:
2. Cream the butter and sugar together until light and fluffy; between 3 and 5 minutes. Stir in eggs, one at a time, until they are well incorporated. In a medium bowl, whisk together flour, salt, and baking powder. Stir the vanilla extract into the milk.
3. Add 1/3 of the flour mixture to the creamed mixture, stirring well to incorporate. Then, with the mixer running on low speed, slowly pour in ½ of the milk mixture, beating for one minute or until blended. Scrape down sides of bowl with a rubber spatula, as needed. Repeat the additions by adding another 1/3 of the flour mixture, followed by the rest of the milk, and ending with the last 1/3 of the flour mixture, stirring well in between each addition. Set the vanilla cake batter aside while preparing the Red Velvet batter.
For the Red Velvet Cake Batter:
4. Cream the butter and sugar together until light and fluffy; between 3 and 5 minutes. Add the egg and vanilla, beating until fully incorporated. Sprinkle the cocoa powder over the creamed mixture and stir until blended. At this point, add 3 drops of Americolor “Red Red” gel coloring to the batter. Stir batter on low speed until coloring is fully distributed, scraping down the sides of the bowl, as necessary.
5. Whisk flour, baking soda, and salt together in a bowl to combine; blend 1/3 of the dry ingredients to creamed mixture. Slowly pour in half of the buttermilk and beat on low speed for one minute. Repeat the additions by blending in another 1/3 of the flour mixture, followed by the remaining buttermilk, and ending with the remaining flour mixture, being sure each addition is incorporated before adding the next one.  Use a rubber spatula to scrape down the bowl, as necessary. Add the vinegar and gently stir to by hand to combine it with the batter. The vinegar will react to the baking soda in the batter, causing it to expand and force more air into the batter.
6. Use a medium (2 oz.) scoop to divide the red velvet batter between the prepared cupcake pans, trying to drop the batter toward one side of the paper liner. Rinse any batter off the scoop, and repeat the process with the vanilla batter, dropping it on the opposite side of the liners as the red velvet batter. (Cupcake liners should only be 2/3 full.) Swirl the edge of a butter knife through the two batters to create a marbled effect.
7. Bake cupcakes in the preheated oven for 18 to 20 minutes, or until or until edges are lightly browned. A cake tester inserted in the centers should come out clean. Cool for 2 minutes in the pan, and then remove to a cooling rack to cool completely before frosting with Milk Chocolate Buttercream Frosting.