Vanilla and Chocolate Marble Cupcakes

Vanilla and Chocolate Marble Cupcakes

These Vanilla and Chocolate marble cupcakes remind me of my childhood days. When I was around 8 to 9 years old, we had a local bakery near our place that used to sell marbled cake slices. There were four colors in a square shaped slice: pink, green, orange and blue like a chess board design. Though the entire slice tasted the same, I was quite fascinated with the design and the color combination and always tried to solve the mystery about how it was possible to make a cake in that pattern. On a couple of occasions, I even tried to convince the manager to let me have a peek inside the kitchen but he used to shoo me away saying that I was a kid and was not supposed to be there. The bakery closed down a year later but I will some day try to bake it at home, one more addition to my ever growing to-do list.


For these cupcakes, two of the most basic flavors vanilla and chocolate have been used. You can use any flavor combination like lemon and raspberry, peanut butter and jam, banana and chocolate....the options are many.
Source: Martha Stewart's Cupcakes

Makes 12 cupcakes

Ingredients
140 grams / 5 ounces all purpose or cake flour
1+1/4 teaspoon baking powder
1/4 teaspoon salt
50 ml / 1.7fl ounce milk
50 ml / 1.7fl ounce whipping or heavy cream
70 grams / 2.5 ounce unsalted butter
130 grams / 4.6 ounce caster sugar
2 medium eggs
1 teaspoon pure vanilla extract
15 grams / 0.5 ounce cocoa powder
50 ml / 1.7fl ounce boiling water
icing sugar for dusting(optional)

Method
Preheat the oven to 175 degrees C /350 degrees F. Line standard muffin tins with paper liners. Sift together all purpose flour, baking powder and salt. Whisk to mix thoroughly. Sift the cocoa powder in another bowl. Combine milk and cream.

With a stand mixer on medium-high speed and using the paddle attachment, cream the butter and sugar until pale and fluffy. Add the eggs one at a time beating well after each addition. Scrape down the sides of the bowl as needed.


Add in the vanilla extract and mix. Reduce the mixer speed to minimum. Add the flour mixture in three increments alternating with the milk and cream mixture, beating until just combined.

Measure out 3/4th cup batter in another bowl. Stir in the boiling water to the cocoa powder and mix thoroughly. Add the cocoa mixture to the reserved 3/4th cup batter and mix.

Fill the cupcake liners alternately with the vanilla and chocolate mixture. Run a skewer through the mixture in a figure 8 motion to make swirls.

Bake in the preheated oven till a wooden skewer comes out with few dry crumbs attached to it. Place the muffin pan on a wire rack to cool for 10 mins. Remove the cupcakes from the tins and cool on the wire rack completely. Once cooled completely, dust the vanilla and chocolate marble cupcakes with icing sugar.

Happy Baking!!!

Vanilla and Chocolate Marble Cupcakes