Cupcake

Maple Buttercream is the perfect complement to these walnut cupcakes, but you can also frost them with Brown Sugar Buttercream (page 386).

Bakers have long swirled dark and light batters together to make marbleized cakes. This version, baked in cupcake tins, relies on equal parts milk and cream for richness. Creating the two-tone appearance is as easy as a few strokes with a knife or skewer. There’s no need to be precise; each cupcake’s unique pattern is part of its charm. They’re pretty enough to leave unadorned, but if you prefer, drizzle the cupcakes with milk glaze (page 63) or top with dark chocolate frosting (page 302).