Here’s a recipe you can “marble” at. Our May Chef of the Month has shared her Marble Cupcakes recipe- you’ll never have to choose between chocolate or vanilla.
Now you can have your cupcake…and eat it, too!
Ingredients
- 1 3/4 cup cake flour, sifted
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup milk, room temp
- 1/3 cup heavy cream, room temp
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup granulated sugar, sifted
- 3 large eggs, room temp
- 1/2 tsp pure Dominican vanilla extract
- 1/2 pure Mexican vanilla extract
- 1/3 cup unsweetened dutch-process cocoa powder
- 1/4 cup boiling water
- Cream cheese frosting or confectioners sugar to put on tops of cupcakes
Directions
- Preheat oven to 350. Line muffin tins with paper liners. sift cake flour, baking powder, and salt in bowl.
- Combine milk and cream in separate bowl. With an electric mixer on medium speed, cream butter and sugar until pale and fluffy.
- Add eggs one at a time, beating until each is incorporated. Beat in vanillas.
- Add flour mixture in 3 batches, alternating with 2 additions of the milk mixture. Beat until combined.
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To make chocolate batter: measure out one cup of batter, transfer to other bowl. Combine cocoa and boiling water in a bowl. Stir into reserved 1 cup batter.
- Fill prepared cups with alternating spoonfuls of vanilla and chocolate batter, filling each 3/4 full.
- Run toothpick through batter in figure-eight pattern to make swirls. bake, rotating half-way through, until tops are golden and cake tester comes out clean, about 20 minutes.
- Transfer to wire racks to cool completely. Decorate with Buttercream or powdered sugar.
Connect with our May 2020 Chef of the Month
Instagram: @sweetville_cake_shoppe
Facebook: Sweetville Cake Shoppe
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