A Zebra cake has been on my must make list for a long time.
My assignment for the Secret recipe Club this month was the fabulous blog, Tangerine’s Kitchen. I had fun browsing around her blog and all her great recipes. She’s a Daring Baker, so there are many sweets, right up my alley!
I was to find a recipe, make it, and blog about my results. Meanwhile, somewhere out in Cyberspace, someone is making one of my recipes to blog about. But I think I already told you about all that club stuff, right? If I haven’t, you can get all the info right here, at the clubs own website, The Secret Recipe Club.
Anyway, back to this Zebra cake. When I got my assigned blog, I almost immediately came across this Zebra Cake. I knew I had found my recipe. Although, I have to admit, the cookie called Ladies’ Kisses , gave that cake a run for it’s money. But I stuck with my first choice and put the cookies on my “must Make” list.
You would think, since I have wanted to make this cake for some time now, that I would make the simple cake, an leave it at that.
I decided to try to make it into cupcakes.
My first problem was
- converting the recipe from metric to U.S. measurements. But I managed. I think!
- I didn’t have Castor sugar, so I went with granulated sugar.
- I also didn’t get a lot of layers because I used too much batter in each layer. I was trying to do a tablespoon of white batter and 2 teaspoons of chocolate batter but before I knew it, my cupcakes were full.
But I still have a tasty marbled cupcake that I like to refer to as my Black and White Cupcakes. Because really, there is nothing zebra about them other them the cheap paper liner I used to bake them in.
I topped them with some vanilla bean frosting and a few chocolate pearls.
They were pretty.
Here is a blurry picture of the inside of my daughter’s cupcake. It was smiling! I wanted to cut open every single cupcake to find a good one, but…
People don’t like when you give them cupcakes that have been cut in half. (Sigh)
The zebra cake?
Yea, even though I used the recipe for these cupcakes, I still want a shot at those stripes. I have not removed it from the “must make” list.
At least I know it’s tasty!
- 2 cups flour
- 1 tbsp baking powder
- 4 eggs
- 1 cup sugar
- 1 cup milk
- 1/2 cup butter, melted and cooled
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 2 tbsp cocoa powder
- Preheat the oven to 350F.
- Line cupcake .pan with cupcake ,iners.
- Combine the flour and baking powder in a medium bowl.
- Combine the eggs and sugar in a large mixing bowl and beat with an electric mixer on high speed until thick and pale, about 5 minutes.
- With the mixer on low speed, stir in the milk, butter, oil and vanilla, scraping down the sides of the bowl.
- Stir in the flour mixture,
- Transfer a third of the batter into another bowl and whisk in the cocoa powder.
- Place 1 tablespoons of the vanilla batter into the centre of the cupcake liner and let it stand for a few seconds so it spreads out slightly. Place 1 teaspoon of the chocolate batter right on top of the vanilla and wait another few seconds until it spreads. Continue alternating vanilla and chocolate until the cupcakes are about 3/4 full.
- Bake until the cake is set and a toothpick comes out clean, about 20 minutes.
- Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely.
- Frost and enjoy!
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