I have to admit, this wasn’t the easiest cupcake recipe I’ve come across or baked, but it’s the perfect treat for a special occasion, when you’re inclined to make a little bit more of an effort! And although the recipe says to top with cream cheese frosting, I didn’t have the heart to cover up these pretty swirls. They’re good enough to show off! Adapted yet again from the ever trustworthy Vegan Cupcakes Take Over the World. And yes, I think they’re simply marbleous!
Chocolate and Vanilla Marble Cupcakes
Makes 9 cupcakes
Ingredients:
- 1 tsp apple cider vinegar
- 1 cup milk
- 1/2 cup unsalted butter, softened
- 3/4 cup + 2 tbsp granulated sugar
- 1 ½ tsp vanilla extract
- 1 tbsp cornflour
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- 2 tbsp + 1 tsp cocoa powder (the darker the better!)
Method:
- Preheat the oven to 175*C. Either grease a muffin tin, or line with cupcake liners. I suggest using plain white ones so that the marbleised effect and the chocolate and vanilla parts are easily seen.
- Mix together the vinegar and milk, and set aside to curdle.
- Sift together the flour, baking powder and salt in a separate bowl.
- Cream together the butter and sugar until light and fluffy. This requires some patience and took me a good 5 minutes of hand mixer blending. Then add the extracts and cornstarch and mix to combine. Add in the milk mixture, then the flour mixture, alternating. Stir vigorously after each addition until the resulting batter is silky smooth.
- Boil about 1/2 cup of water. Place the cocoa powder into a bowl, and add 3 tbsp of the boiling water and whisk until it’s smooth. Add 1 cup of the batter to the cocoa powder mixture and mix well until you have a dark and chocolate-y batter.
- Now comes the tricky part! Using 2 equal measuring cups (I used 2 of the 1/3rd cup measures which were perfect) pour both the batters into the liners simultaneously.
- The trick of the marble effect is using a toothpick to create the delicate swirls. Start by going in a clockwise direction around the edge of the liner and counter clockwise towards the center.
- Bake for 25 minutes. Let cool before devouring!
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Feedback:
1. It’s odd to say that this recipe makes only 9 cupcakes, but it does! So you can feel free to adjust the quantities as per the requirement.
2. Please don’t substitute oil in this recipe for the butter. It needs the butter!
3. If the hand eye coordination of pouring both the batters at the same time is getting a bit confusing, dollop a spoonful of chocolate and vanilla batters one by one and then swirl as directed.
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