Prep time: 20 min.  | Cook time: 20 min. | Makes 12 cupcakes

Ingredients

For the vanilla batter:

• 1 stick of unsalted butter

• 1 cup of sugar

• 2 tsp of vanilla

• 2 eggs

• 1/2 cup of milk

• 1 1/2 cups of unbleached Gluten-Free flour

• 1 1/4 tsp of baking powder

• 1/2 tsp salt

For the chocolate batter:

• 1/4 cup of water

• 1/4 cup of cocoa powder

For the frosting:

• 1 stick of unsalted butter

• 1/2 cup of coconut shortening

• 4 cups of confectioners sugar

• 1 tsp of vanilla extract

• 1/4 tsp of salt

Instructions

1. Preheat your oven to 350 degrees. Start measuring out the ingredients and prepare the cupcake pans with cupcake liners. Mix water and chocolate in a small bowl to create the chocolate batter.

2. In a bowl (preferably of your stand mixer), mix the butter and sugar until combined.

3. Add eggs in one at a time, then add vanilla.

4. Sift all dry ingredients together. Add to the wet ingredients, alternating dry ingredients and the milk. Mix until well combined.

5. Split batter into two bowls. Add chocolate mixture into one bowl of batter.

6. Alternate vanilla and chocolate batter into each cupcake liner.

7. With a toothpick, stir mixture to give the batter a marble look.

8. Bake for 20 minutes. Let cool for 20 minutes before removing from cupcake pan.

Frosting

1. In a clean bowl, mixing bowl or use a hand mixer, combine butter and shortening on medium until combined

2. Add salt and vanilla

3. Turn mixing speed low, add sifted confectioners sugar one scoop at a time.

4. With the mixer off, scrape down sides of bowl.

5. Continue to mix for 2 minutes on medium or until all ingredients are well combined.

6. Fill a piping bag with your favorite tip or spread on cupcakes with a knife.

Tips

• Make sure that all of your ingredients are at room temperature. When ingredients are brought to room temperature air gets trapped in the batter during the mixing process. The trapped air expands while baking and makes your cake fluffy.

• Invest in an oven thermometer to avoid over baking or under baking. Over time, ovens get “temperamental” and degrees tend to be off by a few.

• Don’t overmix. Once the flour and liquids mix, gluten begins to form, making the batter hold shape. If you mix too much, then too much gluten forms, and you’ll end up with a tough piece of cake.

• Make sure to let the cupcakes completely cool before covering with frosting.

A visual guide, with photos by Cayla Torres