- VANILLA CAKE BATTER
- 1 cup granulated sugar
- 1 tbsp pure vanilla extract
- 1 3/4 cups cake flour, not self-rising
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup (1 stick) unsalted butter, room temperature
- 2 large eggs, room temperature
- 1/3 cup light sour cream
- 1/4 cup canola oil or vegetable oil
- 1 tbsp pure vanilla extract
- 2/3 cup buttermilk
- CHOCOLATE CAKE
- 1 3/4 cups all-purpose flour
- 2 cups white sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup strong brewed coffee
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- STRAWBERRY BUTTERCREAM FROSTING
- 3 sticks butter, softened
- 6 cups confectioner's sugar
- 1/4 cup strawberry preserves
- 3 strawberries, pureed
- pink food coloring
I’ve been thinking about making these since I saw a post on Pinterest for a Zebra cake. I pinned it, of course, and was led to another great food blog, My Cake School. I really wanted to try this technique with cupcakes, and to kick it up a notch, top it with a strawberry frosting. I love the colors and flavors of vanilla, chocolate, and strawberry together so the result was a really colorful and tasty cupcake. My zebra stripes turned out more like swirls, but I think it would be a lot easier when making a full size cake. My homemade vanilla cake batter was too thick for the two flavors to layer properly. Next time I should probably add more buttermilk to the recipe. I also had more chocolate batter than vanilla batter so feel free to cut the chocolate cake recipe in half. I ended up with 8 all chocolate cupcakes in the end. I never mind having a few extra!
Make the 2 batters in separate bowls.
For the vanilla cake:
Preheat oven to 350 F.
In a small bowl, combine sugar and vanilla extract.
Using a wire whisk, mix the lemon with the sugar until it is infused.
Sift in the cake flour, baking powder, baking soda, and salt and combine with a whisk.
Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you’ll end up with a very fine crumb texture.
In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.
Add the egg mixture to the flour mixture and beat on medium speed.
Slowly add buttermilk and mix on low speed until just combined.
For the chocolate cake:
Preheat oven to 350 degrees F (175 degrees C). Line cupcake pan with liners
In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
Alternate the vanilla and chocolate batter in each cupcake liner. It’s difficult to get the zebra effect because of the size, but it still looks pretty.
Bake for about 18-20 minutes until a toothpick comes out clean. Or, bake for 10 minutes in a cupcake maker for a perfect cupcake everytime!
I was so excited to try out my new Best Tip Set Ever. These tips really are amazing and so easy to use. I highly recommend them!