Tuesday, October 15, 2013

Marble cup cakes

Cupcakes with streaks of vanilla and chocolate flavors.

I was looking for a simple recipe which would satisfy my sweet tooth and give a boost to my zeal for baking. I find the swirly duo of chocolate & vanilla in marble cakes very pleasing. It occurred to me, why not try them as cupcakes. So here's the recipe for it. Give it a shot and you will be pleased with the results just like I was.

Serves 14-16 cupcakes.

Prep Time : 25 minutes
Cook Time : 30 minutes

  • All purpose flour - 2 cup ( Self-rising flour could be used instead )
  • Baking soda - 2 teaspoon ( Skip this if you are using self-rising flour )
  • Milk - 1 cup at room temperature
  • Butter -1/2 cup( 1 stick ) unsalted at room temperature
  • Vanilla extract - 1 teaspoon
  • Unsweetened cocoa powder - 1/3 cup 
  • Boiling water - 1/4 cup
  • Sugar - 1 cup
  • Eggs - 3
  • Salt - 1/2 teaspoon
Steps followed :

Preheat oven to 350 degrees F. Line the muffin tray with paper liners.

In a large bowl, take the sieved flour. Add baking soda and salt to it and mix it lightly. If you are using self-rising flour, skip adding the baking powder.

In another bowl, take the butter and granulated sugar and blend it until you get a creamy mixture. Add the eggs, one at a time and beat them till the mixture is fluffy. Add the vanilla essence and give the mixture a final stir.

Now add flour mixture in small quantities to the vanilla mixture, alternating with additions of milk. See to it that no lumps are formed.Stir and beat gently until they are combined well and you get a smooth mixture. 

Divide 1/3 rd of the batter and use this part to make the chocolate batter. Mix cocoa powder in boiling water.  Once the cocoa mixture is well combined, stir it into this reserved 1/3rd part of the batter. 

Fill the lined muffin cups with vanilla and chocolate batter, alternatively. Do not fill the cups fully. Let it be 3/4th filled, so that the cup cakes have enough space to puff up while it bakes. With a tooth pick, give a swirling motion to the batter to get a marbled appearance.

Bake for 20 to 25 minutes. You can see the curst getting a light gold color as it bakes. Insert a knife/tooth pick in the centre to check if the cup cake is baked enough. If the tooth pick comes out clean, it means its done. 

You can remove the cup cakes from the tray once they have cooled. Swirling dark n white marble cup cakes are up for grabs. Enjoy!

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