Go To Marble Cupcakes Food

ULTIMATE MARBLE CUPCAKES

Steps:

• Preheat oven to 350°F (177°C). Line muffin pan with 12 cupcake liners and an additional pan with 2 liners. This recipe makes about 14 cupcakes. Set them aside.
• in a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar - mixture will be gritty. Chill in the refrigerator for 1 minute. Stir in egg, yogurt, 3/4 cup milk, and vanilla extract 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 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 or leave them as is, as I explained in the post. Bake the cupcakes for 20-24 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
• sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, 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.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners' sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.
• Frost cooled cupcakes with a knife or with a piping bag/tip. If you'd like to just make 1 kind of frosting and not both, make sure you double the frosting recipe of your choice to make sure there is enough for all cupcakes. To swirl the two frostings like I did, here is how I made the swirl frosting. There may be leftover frosting depending how much you use on each cupcake.
• Store cupcakes in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.

GO-TO VANILLA CUPCAKES

Steps:

• Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
• Whisk the flour, baking powder and salt together in a medium bowl.
• In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the melted butter and then the vanilla.
• While mixing slowly, add half of the flour mixture. Then add all the milk, followed by the remaining flour mixture; take care not to overmix the batter. Divide the batter evenly in the prepared muffin tin.
• Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tin about halfway through baking time, 18 to 20 minutes for standard cupcakes or 10 to 12 minutes for minis. Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool on the rack completely. Frost and decorate as desired.

CHOCOLATE GLAZED MARBLE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F and line a 12-cup muffin tin with cupcake liners.
• Whisk the flour, baking powder and salt together in a medium bowl. Beat the eggs and sugar together in another medium bowl with an electric mixer on medium-high speed until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
• Reduce the mixer speed to low and add half the flour mixture, followed by the milk and the remaining flour mixture, beating until each addition is just incorporated. Remove one-third of the batter (about 1 cup) and stir in the cocoa powder. Alternate dropping spoonfuls of the batters into the cupcake liners, using a larger spoon for the yellow batter and a smaller spoon for the chocolate batter. Swirl with an offset spatula or a skewer.
• Bake until a toothpick inserted in the center of the cakes comes out clean, 18 to 20 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely.
• Put the chocolate in a medium bowl. Heat the cream in a small saucepan over medium heat until it just simmers. Pour the cream over the chocolate and let sit for 1 minute. Then gently stir until smooth and glossy. Cool the glaze slightly until thickened but not hard. Spread 1 tablespoon of glaze on top of each cupcake or dip the top of the cupcake in the glaze.

GO-TO CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
• Combine the butter, cocoa, coffee and 1/3 cup water in a microwave-safe bowl. Cover with plastic wrap and microwave on high until the butter melts, about 1 minute. Whisk to combine.
• Meanwhile, whisk the flour, sugar, baking powder, baking soda and salt in a large bowl. In a small bowl, beat the sour cream, vanilla and eggs. Whisk the hot cocoa mixture into the dry ingredients. Then stir in the sour cream mixture just to combine; don't overmix.
• Divide the batter evenly in the prepared muffin tin, filling each cup about three-quarters full. Bake until a toothpick inserted into the center of the cupcakes comes out clean, 18 to 20 minutes for standard cupcakes or 16 to 18 minutes for minis.
• Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool on the rack completely. Frost and decorate as desired.

MARVELOUS MARBLE CAKE

Steps:

• In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and 3 tablespoons butter; stir until smooth. Cool to room temperature., Preheat oven to 375°. Line bottoms of three greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, cream remaining butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Remove 2 cups batter to a small bowl; stir in cooled chocolate mixture and, if desired, chocolate chips, until blended. Drop plain and chocolate batters by tablespoonfuls into prepared pans, dividing batters evenly among pans. To make batter level in pans, bang cake pans several times on counter., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a large bowl, beat butter until smooth. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency., If cake layers have rounded tops, trim with a serrated knife to make level. In a microwave, melt chocolate chips; stir until smooth. Cool slightly., Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake., Drop cooled chocolate by 1/2 teaspoonfuls over frosting. Using a large offset spatula, smear chocolate to create a marble design in frosting.

MARBLE CAKE

Steps:

• Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan; set aside. Whisk together the cake flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Set aside 1/3 of the batter.
• In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
• Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.
• Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.

CHOCOLATE MARBLE CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
• If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth.
• If you prefer to mix by hand, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition.
• Fold through 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract until the mixture is smooth.
• Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.
• When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles.
• Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
• Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.