Monday, December 08, 2014

Marbled cupcakes...

Another cupcake creation and another one based on The Hummingbird Bakery cookbook. I wrote million times already how much I love making and eating cupcakes, but to sum up again - quick and relatively easy to make, versatile and it somehow makes me less guilty if I eat a cupcake rather than a thick slice of cake, but I might be little delusional here... ;)
The below method of making cupcakes was little bit different than how I'm used to preparing the batter, but it gave fantastic result of fluffy, light and spongy texture. The marbled effect looked really nice, I'm just regretting of not "swirling" my batter enough to make it even more "marbley". As I;m not a big fan of creamy/buttery frosting, I omitted that part in the recipe ( I also changed slightly how I made my two different batches of flavored sponges) and decided to decorate mine with a little bit of icing sugar "dust", but I don't think that you need any kind of decoration on top of those little beauties - especially if you'll be more daring with swirling than I was! :)


marbled cupcakes



How to make it...
Ingredients:
- 80 g butter, softened
- 200 g caster sugar (in original recipe it calls for 280 g)
- 1 tablespoon baking powder
- 240 g plain flour
- 1/4 teaspoon salt
- 20 g cocoa powder
- 2 large eggs
- 240 ml milk
- 1/2 teaspoon vanilla essence

Preheat the oven to 190 °C and line a muffin tin with muffin cases. Make the flavored sponges using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, beat together butter, sugar, flour, baking powder and salt, on a low speed until resembling fine breadcrumbs. Whisk the eggs with the milk by hand in a jug, pour three-quarters of it into the dry ingredients and mix on a low speed to combine. Adjust the speed to medium and continue mixing until smooth and thick. Scrape down the sides of the bowl, then add the remaining quarter of egg mixture from the jug and continue to mix on a medium speed until all the ingredients are incorporated and the batter is smooth once again. Divide the batter in half. To one bowl with half the batter add whole cocoa powder and mix well until all incorporated. To the second half add a tablespoon of flour and the vanilla essence, mix well to incorporate all.
Divide the chocolate batter between the muffin cases, filling each by about a third. Top with the same quantity of vanilla batter and use a teaspoon handle to swirl the two mixtures together. If any batter remains, use it to fill more cases in a separate muffin tin. Place in the oven and bake for 18–20 minutes or until well risen and springy to the touch. Let the cupcakes cool in the tin for a few minutes, then transfer to a wire rack and leave to cool completely 


Smacznego!


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2 comments:

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Pozdrawiam, Anula.