Skip to main content
logo
Food Advertising by

Marble Cupcakes ~ 大理石纸杯蛋糕


Chocolate and vanilla are the best of friends and they complement extremely well with each other. This is a very easy recipe and these cuppies can be done in a pretty short time.  They are soft, moist and  with the two-tone butter frosting, they are seriously yummy!






Marble Cupcakes  ~  大理石纸杯蛋糕
Ingredients
  • 150 gm butter
  • 150 gm caster sugar
  • 174 gm self-raising flour
  • 3 eggs
  • 50 ml milk
  • 1 tsp vanilla
  • 2.1/2 tsp cocoa/chocolate powder
Frosting
  • 80 gm butter
  • 123 gm icing sugar
Method
  1. Sift self-raising flour, set aside.
  2. In a mixing bowl, beat butter, sugar, eggs and milk till well combined.
  3. Fold in sifted flour and beat till smooth.
  4. Divide the batter into two portions.  In one portion add vanilla and in the other sift in the cocoa powder and mix till well incorporated.
  5. Spoon 1 Tbsp of vanilla batter into each cupcake liner.  Top with a spoonful of chocolate batter, alternating with vanilla batter until all batters have been used up.  Swirl the batters together lightly with a toothpick.
  6. Bake in a preheated oven @ 180 deg.C for 20 mins. Test with a skewer till it comes out clean.
  7. Let cupcakes to cool completely before frosting.
  8. Yield :  12 cupcakes
Note :   The above recipe for Frosting is sufficient for 7 cupcakes.










Comments

  1. Beautiful! I love that you have baked this classic in muffin form.

    ReplyDelete
  2. They look delicious, and they are so pretty! :)

    ReplyDelete
  3. I love it and definitely give it a try this weekend.

    ReplyDelete
  4. This looks delicious! Totally loved it . I love reading blogs. Because I am new in blogging and I require great instructional exercise like your post. Check for custom essay writing service

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Wife Biscuit (Lo Por Paeng) 老婆餅

Happy New Year, everyone!   My first post for 2015 is 'Wife Biscuit' aka 'Lo Por Paeng', a soft and flaky pastry with winter melon filling which is a very popular delicacy in Hong Kong.  The ones that I find here are not the same as their  flaky counterparts, instead they are crispy and thin.   I've been surfing the internet for a recipe and I was very happy when I stumbled upon a Youtube video from SiuKitchen.   The video is in Cantonese and she gives very detailed steps on how to make these flaky pastries.   The pastries were good and stayed flaky and soft for three days in an airtight container.  I needn't have to reheat them in the oven toaster.











Recipe for Wife Biscuit (Lo Por Paeng)  老婆餅 
Ingredients
Filling
120 gm candied winter melon, finely chopped5 ml oil15 gm caster sugar40 gm koh fun50 ml waterMethod Add sugar to the chopped winter melon, mix in the oil, water and mix lightly together.Add in koh fun and mix to form a paste.  (Add in a bit more water if p…

Chai Tea Snowskin mini Mooncake 2020 ~ 柴茶冰皮月饼

This time, I experimented with Chai Tea to act as a flavour for the dough skin of this 'Bing Pi',  冰皮 mooncake.  These non-baked snowskin mooncakes are soft, slightly chewy and can be referred to as mochi mooncake too.  Nowadays snowskin mooncakes are gaining popularity and like their baked counterparts, they can house different flavours of lotus paste as well.



Chai Tea Snowskin mini Mooncake 2020  ~  柴茶冰皮月饼 Ingredients65 gm Kao Fun (fried glutinous rice flour)18 gm wheat starch18 gm superfine flour50 gm icing sugar25 gm Crisco shortening60 ml water1 Tbsp Chai Tea240 gm lotus paste for fillingMethod Mix wheat starch and superfine flour thoroughly, steam on medium heat for 3 minutes.  Let cool.  Sift into a mixing bowl.Sift in kao fun and mix well.  Steep Chai Tea bag in about 1/4 cup hot water.In a pot, boil water with shortening and icing sugar.  Once shortening and icing sugar have melted, pour this into the flour mixture.  Add in a tablespoon of Chai Tea.  Using a spatula, mix…