Vanilla and Red Velvet Marbled Cupcakes – Comic Relief Special

RED NOSE DAY 2015 is here … and as it’s no secret that I love cupcakes, and pretty much any excuse to bake I’ve merged two of my faves to create something very special in honour of the work Comic Relief does. I’ve always loved getting involved in charity fundraising from the humble bake sale to space hopping a mile for Sport Relief… yes that did really happen!


This year I’ve decided to create some deliciously inspiring cupcakes – combining the classic Vanilla Cupcake with the ever so popular Red Velvet delight – a match made in heaven! They are so light and fluffy swirled together, and with each bite you can taste the subtle vanilla and sweet chocolately flavours, in complete baking harmony! 🙂


I do LOVE to decorate cupcakes as well and the Red Nose Day cupcake kit is perfect for a quick and easy way to decorate your cupcakes! In the kit you get the cupcake cases and some funny faced toppers to help make your bakes stand out and entice the buyers in! Even without the kit, a simple sprinkling of anything you like (glitter, sprinkles, melted chocolate) will top these scrummy cupcakes off so well no one will be able to resist them! <3


These cupcakes really are great for any bake sale, you can whip them up and be spreading cupcake joy in no time – and let’s be honest who doesn’t love cupcakes?! ALSO … don’t worry it’s definitely a-okay to bake a batch of these super scrumptious cupcakes just to enjoy at home with family and friends 🙂 … I do it all the time! (Surprise, surprise :p)



Vanilla –

115g unsalted butter

115g caster sugar

2 eggs

115g self raising flour

1/2tsp baking powder

1tsp vanilla extract

1 tbsp milk

Red Velvet –

115g unsalted butter

115g caster sugar

2 eggs

25g cocoa powder

90 self raising flour

1/2tsp baking powder

2 tbsp natural yoghurt

1/2 tsp white wine vinegar

1 tube of red food colouring gel

Icing –

150g unsalted, softened butter

300g icing sugar

1 vanilla pod

3 tbsp milk


Preheat the oven to 180C and line a cupcake tray with cases.

1 – For the vanilla sponge – cream the butter and sugar together until light and fluffy. Add in the eggs, vanilla extract and 2 tbsp of the flour, mix well. Add in the remaining flour and baking powder, along with the milk. Mix well until combined. You should have a good consistency, a little looser than usual so we can swirl!

2 – For the Red Velvet – cream the butter and sugar together until fluffy. Add in the eggs, natural yoghurt, cocoa powder and 2tbsp on the flour, mix well. Add in the remaining flour, baking powder, red food colour and vinegar. Stir well, but don’t over work the mix.

3 – Now for the fun bit! Spoon one teaspoon of the vanilla mix into the case, then on top spoon one teaspoon of the red velvet. Using a skewer or knife swirl the two mixes together. Add on top half a teaspoon more of the vanilla and gently swirl again. Repeat until all of the mix has been used. I had some red velvet left over, so I made extra cupcakes with just this mix 🙂


4 – Bake in the preheated oven for 12 – 15 minutes or until when pressed down the cake springs back up. Allow to cool.


5 – To make the icing, use softened butter and whisk for a few minutes until the colour begins to pale. Cut open the vanilla pod in half and scrape out the seeds, add to the butter and whisk again. Add in the icing sugar and milk and whisk until smooth creamy icing forms.

6 – Using a star nozzle and a disposable icing bag, pipe the icing onto the cupcakes. You can then decorate using anything you like, I used edible Red Nose Day transfers and the official toppers but this is where you can get creative and use your imagination!


Happy Red Nose Day … and Happy Baking!! x

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