Marbled cupcakes...

Who doesn't like cupcakes? It's your very own, mini personal cake! They're quick and easy to put together, usually you have all the ingredients at hand too. The below method of making cupcakes, was little bit different, than the way 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". 

I don't think that you need any kind of decoration on top of those little beauties - especially if you'll be more adventurous with swirling the batter than I was, so a simple sprinkling of icing sugar was more than enough on this occasion. 

How to make it...

Ingredients:
- 80 g vegan butter, softened (like Flora)
- 200 g caster sugar
- 1 tablespoon baking powder
- 240 g plain flour
- 1/4 teaspoon salt
- 20 g cocoa powder
- 2 aquafaba eggs (6 tablespoons aquafaba)
- 240 ml oat or soy milk
- 1/2 teaspoon vanilla essence

Method:

- Preheat the oven to 190 °C and line a muffin tin with muffin cases. 

- 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 aquafaba 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 and milk 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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