Recipe Zebra cupcakes : Easy, Special and Delicious

Recipe Zebra cupcakes : Easy, Special and Delicious - Hi Mom, Welcome back to my blog. Now is the time for smart and creative women, if you are one of them, try to make these delicious cakes at home. In addition to saving money, you can also create it according to your wishes. As a reference, we provide a recipe guide that you can try.

On this page of the website you will read the recipe Zebra cupcakes. This Recipe Zebra cupcakes : Easy, Special and Delicious includes levels . After I practiced it, it turned out that Zebra cupcakes was necessary 45m, cook 20m and serving 12. Attention: allergies . Without having to wait long, let's just check the Recipe Zebra cupcakes

Beautiful zebra cupcakes topped with swirls of creamy vanilla and chocolate buttercream and zebra chocolate curls.

12 Ingredients

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  180g unsalted butter, at room temperature
  
  
  


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  100g (1/2 cup) caster sugar
  
  
  


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  2 tsp vanilla extract
  
  
  


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  2 eggs
  
  
  


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  300g (2 cups) self raising flour, sifted
  
  
  


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  330ml (1 1/3 cups) milk, plus 2 tbsp, extra
  
  
  


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  2 tbsp cocoa powder, sifted
  
  
  


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  Zebra chocolate curls, to serve, see tip
  
  
  



• Buttercream frosting



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  250g unsalted butter, at room temperature
  
  
  


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  600g (4 cups) pure icing sugar, sifted
  
  
  


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  1 tbsp milk
  
  
  


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  2 tbsp cocoa powder, sifted
  
  
  


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  Select all ingredients
  
  
  

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 180C/160C fan forced. Line twelve 80ml (⅓ cup) muffin pans with paper cases.
  
  
  


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  Step 2
  
  
  
  
  Use an electric beater to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition until combined. Use a large metal spoon to fold in half the flour, then half the milk, until well combined. Repeat with the remaining flour and milk.
  
  
  


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  Step 3
  
  
  
  
  Transfer half the cake batter to a separate bowl. Add the cocoa powder and extra milk. Stir until combined. Place 2 tsp chocolate batter into each paper case. Top each with 2 tsp vanilla batter. Repeat with the remaining batters until the cases are two-thirds full. Bake for 20 minutes or until a skewer inserted into the centres comes out clean. Transfer cakes to a wire rack to cool completely.
  
  
  


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  Step 4
  
  
  
  
  For the buttercream, use an electric beater to beat the butter in a large bowl until pale and creamy. Add the icing sugar, ¼ cup at a time, beating well after each addition until well combined. Add milk and beat until combined. Transfer half the mixture to another bowl. Add cocoa powder to 1 bowl and stir until well combined.
  
  
  


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  Step 5
  
  
  
  
  Spoon the chocolate buttercream into 1 side of a large piping bag fitted with a 3cm star nozzle. Spoon the vanilla buttercream into the other side of the piping bag. Pipe swirls of striped buttercream onto the cupcakes. Top with zebra chocolate curls.
  
  
  

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