Chef Karen’s Marble Cupcakes Recipe

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

1. Preheat oven to 350. Line muffin tins with paper liners. sift cake flour, baking powder, and salt in bowl.
2. Combine milk and cream in separate bowl. With an electric mixer on medium speed, cream butter and sugar until pale and fluffy.
3. Add eggs one at a time, beating until each is incorporated. Beat in vanillas.
4. Add flour mixture in 3 batches, alternating with 2 additions of the milk mixture. Beat until combined.

5. 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.

6. Fill prepared cups with alternating spoonfuls of vanilla and chocolate batter, filling each 3/4 full.
7. 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.
8. Transfer to wire racks to cool completely. Decorate with Buttercream or powdered sugar.

Connect with our May 2020 Chef of the Month

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Facebook: Sweetville Cake Shoppe