Marble cupcakes
Votes: 1
Time: 1 hour 55 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 224, total fat 13 G., saturated fats 8 G., proteins 3 G., carbohydrates 24 G., fiber 1 G., cholesterol 62 mg, sodium 112 mg, sugar 12 G.
Calories 224, total fat 13 G., saturated fats 8 G., proteins 3 G., carbohydrates 24 G., fiber 1 G., cholesterol 62 mg, sodium 112 mg, sugar 12 G.
Despite their simple composition, marble cupcakes always look impressive, even without much embellishment. They're also a great option when you're struggling to decide between vanilla or chocolate cupcakes. A generous amount of butter and milk ensures they're soft and deliciously moist. You can top them with any frosting of your choice, if desired.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups premium flour
- 1.5 tsp baking powder
- 1/4 teaspoon fine salt
- 2 large eggs at room temperature
- 2/3 cup sugar
- 170 g unsalted butter, melted
- 2 tsp vanilla extract
- 0.5 cups of milk
- 2 tablespoons cocoa powder
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C) and position the rack on the middle shelf. Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. In another medium bowl, beat the eggs and sugar with a mixer until foamy, about 2 minutes. While whisking, gradually pour in the butter, then the vanilla extract. Slowly whisk in half the flour mixture. Then add all the milk and fold in the remaining flour mixture. Be careful not to overbeat the batter.
- Transfer one-third of the batter (about 1 cup) to another bowl and stir in the cocoa powder. Evenly fill the molds with the yellow and chocolate batter, alternating between the two. Tap the mold firmly on the countertop a few times to even out the batter.
- Bake until a tester inserted into the center of a cupcake comes out clean, 18-20 minutes. Let the cupcakes cool in the pan on a wire rack for 10 minutes, then unmold them. Cool completely on the rack. Decorate, if desired.
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