As a baking fan there is always something new one could buy or get. One of those things are “Batter Babies”, which is a divider for cupcakes. Thanks to SweetArt Supplies in Victoria, BC I got a set the other day and had to try it of course. The perfect occasion was a birthday of a friend, though she didn’t get the two coloured cupcakes, she got push pops, which you can read up on tomorrow.
The Batter Babies allow you to divide your cupcakes in half, two flavours, two colours. How cool is that?
I used two recipes from the “125 nest Cupcake recipes” by Julie Hasson. The “Best Chocolate Cupcakes” and the “White Chocolate Chip Cupcakes”, both were tweaked a bit by me.
Best Chocolate Cupcakes Ingredients:
– 1 1/4 cup flour
– 1/2 cup cocoa powder
– 3/4 tsp. baking soda
– 1/4 tsp. salt
– 1 cup sugar
– 1/3 cup oil
– 1 egg
– 1 tsp. vanilla
– 3/4 cup buttermilk
– 1/cup chocolate chips
– one orange
Mix together flour, cocoa powder, baking soda and salt, set aside. In a mixing bowl, whisk together sugar, oil, egg and vanilla until smooth. Now add buttermilk and flour mixture alternately until well combined. Add chocolate chips last.
Tweak: I honestly forgot the chocolate chips but that was just fine for the taste anyway, instead I added an orange. Grate the orange to have zest and squeeze it out, then add both zest and liquid to the batter and stir well.
White Chocolate Chip Cupcakes Ingredients:
– 1 cup flour
– 1/2 tsp. baking powder
– 1/4 tsp. baking soda
– pinch salt
– 3/4 cup sugar
– 1/4 cup butter (unsalted)
– 2 egg whites
– 2/3 buttermilk
– 1/2 cup white chocolate chips
Combine flour, baking, powder, baking soda and salt in a bowl and set aside. In a mixer beat together sugar and butter until well combine, then add the egg whites one after the other, beating well. Beat in vanilla and then add flour mix and buttermilk alternately. Finally add chocolate chips.
Tweak: I melted my chocolate chips because I didn’t want to have chips in the cupcakes. Beating in the melted chocolate was no problem at all and mixed well.
Now it’s time to combine them and use our Batter Babies: line your pan with cupcake lines and place the Batter Babies in them. It’s likely they will tip over a bit, oh well. Now add both batters, holding the Batter Babies upright. Once you’ve filled all your cupcakes pull the Batter Babies out, carefully. It’s likely you will not have a perfect line like on the pictures, I guess you could fix that, I didn’t bother.
Bake at 180°C for about 25 min or until a tooth pick comes out clean.
Tip 1: Since you have two different types of doughs it is likely they will rise differently. You can fix that by using the same dough and just colour it different.
Tip 2: This comes from the lady who sells these Batter Babies because I mentioned to her that using a spoon is a bit messy. Use a baster to fill both sides with dough, this way you are precise and no mess anywhere.
Add the icing of your liking, for example something that would compliment both flavours, like the books recommendation.
Vanilla Cream Frosting Ingredients:
– 1 1/3 cup icing sugar
– 1/2 cup butter (unsalted, soft)
– 1/3 cup whipping cream
– 1/2 tsp. vanilla
– pinch of salt
On low speed, mix together sugar, butter and salt until creamy, then increase speed until it’s light and fluffy. Add cream and vanilla until the mixture is smooth. Decorate the cupcakes to your liking, I didn’t use any frosting.