Marble Chiffon Cupcake. This small marble chiffon cake is the perfect dessert recipe for bakers who enjoy a little challenge. It has the best of two cake worlds but that's not all. It's smooth, smoother than chiffon or butter cake could ever be.
You can cook Marble Chiffon Cupcake using 9 ingredients and 12 steps. Here is how you cook it.
Ingredients of Marble Chiffon Cupcake
- Prepare 3 of egg yolks.
- Prepare 25 g (2 tbsp) of granulated sugar (for egg yolks).
- Prepare 30 ml (2 tbsp) of vegetable oil.
- Prepare 45 ml (3 tbsp) of milk.
- It’s 56 g (1/2 cup) of cake flour/low protein flour, sifted.
- It’s 6 g (1 tbsp) of unsweetened cocoa powder, sifted.
- It’s 3 of egg whites.
- Prepare 25 g (2 tbsp) of granulated sugar (for egg whites).
- It’s 1/8 tsp of cream of tartar or 1/2 tsp lemon juice (optional).
I just think the almond crunch chiffon cake is much better. Cupcakes are something that I hardly ever make. I prefer muffins since most cupcakes recipes calls for a lot more sugar and fat. But with my recent success with baking chiffon cakes in cups.
Marble Chiffon Cupcake instructions
Youtu.be/X_JfPPA3Zr0.
In a medium bowl, beat egg yolks and sugar until creamy and lightened in color..
Add milk, oil, and flour. Mix until combined..
Separate half of the batter into another medium bowl. Add cocoa powder to one of them and mix until combined..
Beat egg white in a clean medium bowl until frothy. Add cream of tartar or lemon juice if using (optional). Either one of these acidic ingredients will help stabilize the beaten egg white..
Gradually add sugar as you mix. Beat until stiff peak..
Add 1/4 of beaten egg white/meringue into the non-chocolate batter. Mix thoroughly with a whisk or silicone spatula..
Add another 1/4 of meringue and now we want to slowly mix without deflating the batter. Overmixing and vigorous mixing can result in a non-fluffy dense cake. So fold the batter with care until most of the egg white is no longer visible..
Add 1/4 of the meringue into the chocolate batter. Mix thoroughly. Then add the rest of the meringue and slowly mix again just until combined..
Line the cupcake tray with paper cups. Then alternately add chocolate and non-chocolate batter into each cup until almost full, leaving about 1 cm from the top..
Decorate the top with any marble pattern that you like. I add three dots of different color on top. Then use a toothpick to drag through each dot with one continuous round stroke..
Bake in a preheated oven at 340°F or 170°C for 20 minutes or until a toothpick inserted into the center comes out clean..
La Marble Chiffon Cake credo sia una delle mie preferite anche se ogni volta dico la stessa cosa questo perchè io sono assolutamente innamorata di questa tipologia di dolce. Lucky for both you and me, these cupcakes are a snap to make. What You're Gonna Do: First, you do NOT have to make a vanilla cupcake batter and a chocolate cupcake. This chiffon cupcakes is very easy and quick to be prepared, and resulted a very Hokkaido chiffon cupcakes 北海道牛奶蛋糕 (recipe source: adapted from Forbidden Garden with minor changes). Hokkaido chiffon cupcakes are the rage over the past few years and I can understand why As the dateline for Bake-Along draws nearer, I decided to attempt these chiffon cupcakes again, and I'm so.
