It seems to be the age-old question: “Chocolate or Vanilla?”. But why does it have to be or? Why can’t it be and? Why can’t I have both?! Well, this weekend, I decided to combine them!
I contemplated a few different ways to make a chocolate and vanilla cupcake. The first idea was to make a cupcake similar to a black and white cookie, but then I remembered the joy of a chocolate and vanilla swirl ice cream cone. So I decided to merge the cupcake and the icing flavors together to create the Chocolate/Vanilla Swirl cupcake! 🙂
For the cupcake:
Begin by assembling you ingredients.
You are going to need:
- Your favorite chocolate cake recipe (see Thursday’s post for mine!)
- Your favorite vanilla cake recipe
- 2 12-inch icing bags, or quart-size plastic bags
- 1 16-inch icing bag, or gallon-size plastic bag
- Heavy tape (of course I have cupcake duct tape!)
You are also going to need:
- Cupcake pan
- Paper liners
- 2 tall glasses
First, pre-heat your oven to 350°.
Next, you are going to fill the 12-inch bags with the chocolate and vanilla batters. To do this, fold over the top of the bag to form a cuff. Place the bag in a tall glass and fill with batter.
Unfold the bag, and twist the top closed. Add a piece of tape to keep the bag closed.
Place the two bags inside of a the 16-inch icing bag. (You can also tape the two bags together, but this way makes it easier to squeeze the bags evenly.)
Cut off the tip of the three icing bags.
Squeeze the batter in to the cupcake pan, swirling the bag around the cupcake well. Fill the wells approximately 2/3-3/4 full.
Bake in a pre-heated oven for 20 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for approximately 5 minutes, then remove to a wire rack to cool completely.
Repeat with the remaining cupcakes. Let cupcakes cool for at least one hour before frosting.
For the icing:
Begin by assembling your ingredients.
You are going to need:
- Fully cooled cupcakes
- Your favorite chocolate icing recipe
- Your favorite vanilla icing recipe
- A large star tip (I use Wilton’s 1M tip because it creates the big, pretty, swirly cupcake top.)
- 1 12-inch icing bag
Begin by preparing your icing bag. Place the icing tip in the bag, narrow end first. Using a pen, mark the bag about half-way along the metal tip. Remove the icing tip and cut the end of the bag off. Place the icing tip back in to the bag, narrow end first. Fold over the top of the bag to form a cuff. For pictures, see the Jello Deviled Eggs post.
Holding the icing bag in your non-dominant hand, fill one side of the bag with the chocolate icing.
Add the vanilla icing to the rest of the bag, filling to the top.
Unfold the top of the bag, and twist the top closed.
Holding the tip approximately 1/4″ above the cupcake top, pipe a spiral of icing, beginning at the outer edge and working inward. Continue spiral in to the center of the cupcake. Stop pressure on the bag and pull the tip straight up and away. For more pictures, see the Neon Tie-Dye Cupcakes post.
Repeat with the remaining cupcakes, re-filling the bag as necessary.
Any questions? Feel free to ask in the comments below! And thanks for reading! 🙂