Green and Gold Marble Cupcakes
Search results for Green and Gold Marble Cupcakes
Ingredients
What you need
125g CADBURY Baking White Chocolate Melts
125g PHILADELPHIA Block Cream Cheese, chopped and softened
125g butter, softened
¾ cup caster sugar
2 teaspoons vanilla
2 eggs
2 cups SR flour, sifted
¾-1 cup milk
Green and yellow food colour
Green and gold sprinkles, for decoration, if desired
125g CADBURY Baking White Chocolate Melts
125g PHILADELPHIA Block Cream Cheese, chopped and softened
125g butter, softened
¾ cup caster sugar
2 teaspoons vanilla
2 eggs
2 cups SR flour, sifted
¾-1 cup milk
Green and yellow food colour
Green and gold sprinkles, for decoration, if desired
Green and Gold Marble Cupcakes
Search results for Green and Gold Marble CupcakesIngredients
What you need
125g CADBURY Baking White Chocolate Melts
125g PHILADELPHIA Block Cream Cheese, chopped and softened
125g butter, softened
¾ cup caster sugar
2 teaspoons vanilla
2 eggs
2 cups SR flour, sifted
¾-1 cup milk
Green and yellow food colour
Green and gold sprinkles, for decoration, if desired
125g CADBURY Baking White Chocolate Melts
125g PHILADELPHIA Block Cream Cheese, chopped and softened
125g butter, softened
¾ cup caster sugar
2 teaspoons vanilla
2 eggs
2 cups SR flour, sifted
¾-1 cup milk
Green and yellow food colour
Green and gold sprinkles, for decoration, if desired
How patriotic can you get? Green and gold cupcakes with luscious white chocolate frosting. OI OI OI!
Method
1. COMBINE the chocolate and PHILLY and stir over simmering water until chocolate has melted. Chill until firm enough to spread.
2. CREAM together the butter, sugar and vanilla until light and fluffy. Add the egg and beat well. Fold in the flour alternately with the milk until the mixture is smooth.
3. DIVIDE the mixture equally between 2 bowls. Colour one mixture green and one yellow. Place a spoonful of each coloured cake mix into 12 x 1/3 cup capacity patty paper lined muffin pans. Swirl the mixture lightly with a knife to marble.
4. BAKE in a moderate oven 180°C for 15-20 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of the pan to cool completely. Spread the cakes with the White Chocolate Frosting and decorate if desired.
2. CREAM together the butter, sugar and vanilla until light and fluffy. Add the egg and beat well. Fold in the flour alternately with the milk until the mixture is smooth.
3. DIVIDE the mixture equally between 2 bowls. Colour one mixture green and one yellow. Place a spoonful of each coloured cake mix into 12 x 1/3 cup capacity patty paper lined muffin pans. Swirl the mixture lightly with a knife to marble.
4. BAKE in a moderate oven 180°C for 15-20 minutes or until cooked when tested. Cool on a wire rack for 10 minutes before turning out of the pan to cool completely. Spread the cakes with the White Chocolate Frosting and decorate if desired.
