whisk them together and set aside. 3️⃣ Combine dry ingredients: In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside. 4️⃣ Beat the butter and sugar: In a large mixing bowl, use an electric mixer to beat softened butter until light and fluffy. Gradually add the sugar and continue beating. 5️⃣ Add eggs and vanilla: Beat in eggs one at a time, ensuring each is well combined before adding the next. Add the vanilla extract and mix. 6️⃣ Alternate adding dry ingredients and milk mixture: Mix in half of the dry ingredients, followed by half of the milk/sour cream mixture. Then, add the remaining dry ingredients, followed by the rest of the milk/sour cream. Mix until just combined.
Make the Red Velvet Portion:
7️⃣ Color the batter: Scoop 1 cup of the prepared batter into a small bowl. Stir in the cocoa powder, milk, and red food coloring until well combined.
Assemble the Cupcakes:
8️⃣ Fill the cupcake liners: Add 1 tablespoon of the plain batter into each cupcake liner. Follow with 1 tablespoon of the red velvet batter, and top with another tablespoon of plain batter. The liners should be about ⅔ to ¾ full. 9️⃣ Swirl the batter: Tap the pan on the counter five times to settle the batter and remove any air bubbles. 🔟 Bake the cupcakes: Bake for 18-19 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5-10 minutes, then transfer them to a wire rack to cool completely.
Make the Marbled Frosting:
1️⃣1️⃣ Beat cream cheese and butter: In a large mixing bowl, use an electric mixer to beat the softened cream cheese and butter together until light and fluffy. 1️⃣2️⃣ Add powdered sugar: Gradually add the confectioner’s sugar and salt in two installments, mixing until combined. Beat in the vanilla extract. 1️⃣3️⃣ Separate frosting and color: Remove half of the frosting and place it in a separate medium bowl. Stir in cocoa powder and red food coloring to create the red velvet portion of the frosting. 1️⃣4️⃣ Prepare the piping bag: Load half of the plain frosting into a piping bag fitted with a coupler and star tip. Press it to one side. On the other side, load the red velvet frosting. Twist the bag closed, press out the air, and gently tap to smooth. 1️⃣5️⃣ Frost the cupcakes: Pipe the frosting onto the cooled cupcakes in a marbled design. Add more frosting as needed.
Storage:
Room Temperature: Store the cupcakes covered at room temperature for up to 3 days.
Refrigeration: If you need them to last longer, refrigerate for up to 5 days.
These Red Velvet Marble Cupcakes are a delicious combination of velvety texture and chocolatey undertones, topped with a smooth and rich cream cheese frosting. Perfect for any occasion, these cupcakes will impress with both their taste and beautiful marbled look! Enjoy! 🍰🎉
