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I would normally make this recipe in a loaf tin but the method transferred well into cupcakes for Bethany’s class mates.

In an attempt to make cake a little less unhealthy (what was I thinking?) I substituted all of the flour with whole meal flour.

Although this resulted in a much drier sponge, I think it gave the cake added texture and flavour.  I have therefore given you the recipe with 50% wholemeal flour and 50% white flour as this is how I will make it from now on.  It is up to you if you choose to stick to it.

Also if you would rather make simple vanilla and chocolate marble cake, just remove the mixed spice.

You will need:

6oz white self raising flour

6oz wholemeal self raising flour

6 medium eggs

6oz caster sugar

6oz soft brown sugar

12oz margarine (we use stork)

Vanilla essence (not flavouring – yuk!)

2 table spoons cocoa powder.

1 tablespoon mixed spice

a pinch of baking powder

This recipe will make approximately 24 muffins/ D-Cupcakes

Method:

  1. Preheat your oven to 140
  2. To make your spiced vanilla mixture, combine 6oz of margarine with your caster sugar and beat until the mixture pales.
  3. Add 2 teaspoons of vanilla essence and 3 eggs, beat well.
  4. Add 1 tablespoon of mixed spice, mix well
  5. Weigh out 30z of wholemeal self raising flour and 30z white self raising flour and add to the bowl.
  6. Gently stir in the flour with a metal spoon using a figure of eight motion.
  7. Set mixture aside
  8. To make the chocolate mixture, combine 6oz of margarine with your soft brown sugar.
  9. Add 2 teaspoons of vanilla essence and 3 eggs, beat well.
  10. Weigh out 30z white self raising flour.  Remove two tablespoons of flour and replace wit two tablespoons of cocoa powder.  Add to bowl.
  11. Weigh out 30z of wholemeal self raising flour and add to the bowl with a pinch of baking powder.
  12. Gently stir in the flour with a metal spoon using a figure of eight motion.
  13. Place your muffin cases in a cake tray
  14. Spoon some spiced vanilla mixture into each case, aiming to keep the mixture to one side.
  15. Spoon some chocolate mixture on top / at the side of the spiced vanilla mixture.
  16. Using a cocktail stick, a chopstick or even a spoon handle, gently swirl the two colours together.
  17. The cases should be around 3/4 full, so add more mixture if required.
  18. Bake for approximately 20 minutes.
  19. Allow to cool.

I iced the cakes using thick glacé icing and topped them with holly leaves and berries which I made from ‘ready to roll’ icing.

 
Vintage Folly

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