MARBLE CUPCAKES

Ingredients:

A) Cupcakes
1 and 2/3 cups (210g) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, melted
1 cup (200g) caster sugar
1 large egg, room temperature
1/4 cup (60g) yogurt
3/4 cup + 1 Tablespoon (195ml) milk, divided
2 teaspoons vanilla essence
1/4 cup (32g) unsweetened cocoa power

B) Milk Chocolate Frosting
1 and 3/4 cups (210g) icing sugar
1/4 cup (32g) unsweetened cocoa powder
1/2 cup (115g) unsalted butter, softened to room temperature
2 Tablespoons (30ml) heavy cream 
1 teaspoon vanilla essence 
salt, to taste

C) Vanilla Frosting
1/2 cup (115g) unsalted butter, softened to room temperature
1 and 3/4 cups (210g) icing sugar
2 Tablespoons (30ml) heavy cream
1 teaspoon vanilla essence
salt, to taste

Method:

-Preheat oven to 170 Celsius. Line muffin pan with cupcake liners.
-Mix together flour, baking powder, baking soda, and salt. Set aside. In a large bowl, whisk in sugar with melted butter– mixture will be gritty. Chill in the refrigerator for 1 minute. 
-Stir in egg, yogurt, 3/4 cup milk, and vanilla essence until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Transfer 3/4 cup of batter to another medium bowl. Mix in cocoa powder and 1 Tablespoon milk until combined. Chocolate batter will be extremely thick.
-Spoon 1 Tablespoon of vanilla batter into each cupcake liner. Top with a spoonful of chocolate batter, then more vanilla batter on top until all batters have been used up. At this point you may swirl the batters together very lightly using a toothpick. Bake the cupcakes for 20-24 minutes or until a toothpick inserted in the center comes out clean. (Bake for 8-9 minutes if making mini cupcakes.) Allow cupcakes to cool completely before frosting. 

For the chocolate frosting: 
-Sift together the icing sugar and cocoa powder to assure there are no lumps. Set aside.
-Beat the butter on medium speed until creamy – about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.

For the vanilla frosting: 
-Beat the butter on medium speed until creamy – about 2 minutes. Add icing sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more icing sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.


by Lya Uzir Creative Living