Zebra Animal Print Cupcakes
Equipment
- 1 standard 12-cup muffin tin
- 12 paper cupcake liners
- 2 medium mixing bowls
- 1 large mixing bowl
- 1 Whisk
- 1 electric mixer or hand mixer
- 1 Rubber spatula
- 2 Small bowls for dividing batter
- 2 piping bags or zip-top bags
- 2 small round piping tips optional
- 1 wire cooling rack
- 1 toothpick
Ingredients
- 1 1/2 cup all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 cup whole milk room temperature
- 2 tablespoon unsweetened cocoa powder
- 1 tablespoon milk for cocoa batter
- 1 1/2 cup powdered sugar sifted
- 1/2 cup unsalted butter for frosting; softened
- 1 teaspoon vanilla extract for frosting
- 1 1–2 tablespoons milk or cream for frosting
- 1 tablespoon unsweetened cocoa powder for frosting stripes
Instructions
- Preheat the oven to 350°F (175°C) and line the muffin tin with paper cupcake liners.
- In a medium bowl whisk together flour, baking powder, baking soda, and salt, then set aside.
- In a large bowl beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time to the butter mixture, beating well after each addition, then mix in the vanilla extract.
- On low speed, alternately add the dry ingredients and milk to the wet mixture, beginning and ending with dry ingredients, mixing just until combined.
- Divide the batter evenly into two small bowls.
- To one bowl leave the batter plain for the vanilla portion.
- To the second bowl add 2 tablespoons cocoa powder and 1 tablespoon milk, stirring until smooth to create the chocolate batter.
- Spoon about 1 tablespoon of vanilla batter into the center of each cupcake liner.
- Spoon about 1 tablespoon of chocolate batter directly on top of the vanilla batter in each liner.
- Continue alternating spoonfuls of vanilla and chocolate batter, always placing each new spoonful in the center so the batter spreads outward and forms zebra-like rings, filling liners about two-thirds full.
- Bake the cupcakes for 16–18 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the tin from the oven and let the cupcakes cool in the pan for 5 minutes.
- Transfer the cupcakes to a wire rack and let them cool completely, about 25 minutes.
- While cupcakes cool, beat 1/2 cup softened butter for the frosting until creamy.
- Gradually add powdered sugar to the frosting butter, mixing on low until incorporated, then increasing speed to medium until smooth.
- Beat in vanilla extract and 1 tablespoon milk or cream, adding a little more milk if needed to reach a smooth, spreadable consistency.
- Transfer about one-third of the frosting to a small bowl and stir in 1 tablespoon cocoa powder to make chocolate frosting for the stripes.
- Fill one piping bag with vanilla frosting and another piping bag with chocolate frosting, each fitted with a small round tip or snip a tiny corner if using zip-top bags.
- Pipe a smooth layer or swirl of vanilla frosting on each cooled cupcake.
- Using the chocolate frosting, pipe thin, irregular zigzags and curved lines over the vanilla frosting to resemble zebra stripes.
Notes
For best zebra patterns, keep your batters at similar consistency so they spread evenly; if one is too thick, thin with a teaspoon of milk at a time. When layering batters, resist the urge to shake or tap the pan too much or the rings will blend instead of staying distinct. Use room-temperature ingredients for a smoother batter and more even rise, and avoid overmixing once flour is added to keep cupcakes tender. For sharper “animal print” on top, keep the piping bag tip very small and vary the line thickness and direction for a more natural, wild look; you can also chill the frosted cupcakes for 10–15 minutes to help the stripes set neatly before serving or transporting.
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