Recipe: Appetizing Marble Chiffon Cupcake

Marble Chiffon Cupcake. This marble chiffon cupcake is soft and fluffy, perfect for a light snack at any time of the day. It is an easier recipe compared to regular size chiffon. Marble Chiffon Cupcake By Spoonful Passion.

Chocolate Marble Chiffon Cake is a combination of vanilla and chocolate baked together. This marble chiffon cake is moist and delicious. It's easy to make and a perfect chai time edition. You can cook Marble Chiffon Cupcake using 9 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Marble Chiffon Cupcake

1. Prepare 3 of egg yolks.
2. It's 25 g (2 tbsp) of granulated sugar (for egg yolks).
3. You need 30 ml (2 tbsp) of vegetable oil.
4. It's 45 ml (3 tbsp) of milk.
5. You need 56 g (1/2 cup) of cake flour/low protein flour, sifted.
6. Prepare 6 g (1 tbsp) of unsweetened cocoa powder, sifted.
7. You need 3 of egg whites.
8. You need 25 g (2 tbsp) of granulated sugar (for egg whites).
9. Prepare 1/8 tsp of cream of tartar or 1/2 tsp lemon juice (optional).

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. catlharper. Tulip Cake This is a pink champagne cake with lemon chiffon filling covered in BC and decorated with gumpaste ruffled tulips and fondant. Chiffon cupcakes are at their fluffiest and most fragrant hot from the oven.

Marble Chiffon Cupcake step by step

1. Youtu.be/X_JfPPA3Zr0.
2. In a medium bowl, beat egg yolks and sugar until creamy and lightened in color..
3. Add milk, oil, and flour. Mix until combined..
4. Separate half of the batter into another medium bowl. Add cocoa powder to one of them and mix until combined..
5. 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..
6. Gradually add sugar as you mix. Beat until stiff peak..
7. Add 1/4 of beaten egg white/meringue into the non-chocolate batter. Mix thoroughly with a whisk or silicone spatula..
8. 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..
9. 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..
10. 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..
11. 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..
12. 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..

Once you get used to chiffon cake hot from the oven, you may never go back to eating it cold. Did you know that you can make marbled cupcakes from only one batch of cake batter? I'm going to show you a method for making vanilla-chocolate marble cupcakes, but this same method works for. Cupcakes are something that I hardly ever make. I prefer muffins since most cupcakes recipes calls for a lot more sugar and fat.