Marbled cupcakes

Preheat oven to 170 C / Gas 3. Line two 12 holed muffin tins.

Beat 120g of butter and 120g of sugar into a bowl until light and fluffy. Add 2 large eggs and combine until smooth. Sift in the flour and fold the mixture together.

In a separate bowl repeat step 2, adding the cocoa powder at the end.

Divide the mixture into the paper cases. You should add a teaspoon of vanilla mixture, then a teaspoon of cocoa mixture and repeat until you are satisfied with the amount in the cases.

With a knife gently make a figure of 8 motion in each case to make the batter blend together.

Bake for 15-20 minutes until the top of the cupcakes spring back and a skewer comes out clean when inserted in the centre.