Question 1

Do Marble Cupcakes need to be Refrigerated?

Accepted Answer

No, these cupcakes can be stored in an airtight container, sealed bakery box, or under a cake dome in a cool place in your house. Room temperature is fine-- but in a hot kitchen, the frosting may become too soft.

After 1-2 days, move to the refrigerator for freshness. Cupcakes and frostings that contain butter (which is most of them!) will always taste best at room temperature because butter becomes firm when chilled.

For this reason, if you do refrigerate the cupcakes, you should remove them from the refrigerator a couple of hours before serving. This will allow time for them to warm and soften.

Question 2

Can Marble Cupcakes be baked in advance and Frozen?

Accepted Answer

Yes! Make your life easier and work in advance whenever possible. Just as with the majority our cakes and cupcakes, (from butter pecan cupcakes to red velvet cupcakes, buttermilk pound cake and more), these cupcakes freeze beautifully- and can be frozen for up to three months!

After baking and cooling, line the cupcakes up in rows on a sheet cake board or tray. Wrap in a sheet or two of plastic wrap and then wrap tightly in foil. Into the freezer they go!

To thaw, move the cupcakes (still wrapped) to the kitchen counter. After about 20 minutes or so, loosen or remove the wrapping until ready to frost.

Question 3

What other Marbled Cakes and Cupcakes are Popular?

Accepted Answer

We've made several cupcake recipes that feature swirls of chocolate or other flavors.

In addition to our scratch Marble Cake , Marble Pound Cake, and Easy Marble Cake from cake mix, we also have a great Almond Raspberry Swirl Cake, Easy Peanut Butter and Chocolate Marble Cake, and Snickerdoodle Cake.

Question 4

Why shouldn't the cocoa be stirred directly into the vanilla cake batter?

Accepted Answer

It is best to mix cocoa powder with very hot water before adding it to cake batter. This is known as "blooming' the cocoa, and doing so adds richness and develops the flavor.

Another reason to combine cocoa powder & water first is that cocoa powder absorbs moisture. Stirring cocoa directly into the cake batter could result in a cake that is not quite as moist.

We do have some recipes (like our chocolate buttermilk cake) that call for cocoa where the blooming step is omitted. We do this with milder chocolate cakes, and these recipes often call for a bit more milk, buttermilk, or vegetable oil to offset the addition of cocoa powder.

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