Wednesday, 10 September 2014

Marble Cupcakes

Marble cupcakes just look must be the swirled chocolate and vanilla batters. If you dare, you can add 1-2 teaspoons of strong coffee to the chocolate batter! 

marble cupcakes with espresso buttercream

Marble Cupcakes Recipe

  • 1 3/4 cups cake flour - sifted
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup milk - room temperature
  • 1/3 cup heavy cream - room temperature
  • 1/2 cup (1 stick) unsalted butter - room temperature
  • 1 cup granulated sugar
  • 3 large eggs - room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup unsweetened Dutch-process cocoa powder
  • 1/4 cup boiling water
How to:
Preheat oven to 350 degrees. Line muffin tins with paper liners. Stir together cake flour, baking powder, and salt. Combine milk and cream.

With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated. Add vanilla. Add flour mixture in three batches, alternating with two additions of milk mixture. Beat until combined.

To make chocolate batter, measure out 1 cup batter, and transfer to another bowl. Combine cocoa and the boiling water in a bowl. Stir into reserved 1 cup batter.

Fill prepared cups with alternating spoonfuls of vanilla and chocolate batter, filling each three-quarters full. Run the tip of a paring knife or wooden skewer through batter in a figure-eight motion to make swirls. Bake, rotating tins halfway through, about 18-20 minutes. Cool completely.

Frost with your favorite chocolate frosting!