Skip to main content

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.







Labels:

Comments

  1. Angie's RecipesJune 20, 2017 at 10:33 PM

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

    ReplyDelete
  2. LindaJune 21, 2017 at 9:53 PM

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

    ReplyDelete
  3. Top Smoker ReviewsJuly 10, 2017 at 6:47 PM

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

    ReplyDelete
  4. UnknownJuly 11, 2017 at 2:11 PM

    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

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe

Marble Loaf ~ 大理石面包

  This is my first attempt at making bread with half high protein bread flour and half plain flour.  The crumb is tender and softer than with totally bread flour and it has a pleasant chew and not crumbly.  The crust stays thin and crisps up nicely and not hard to chew.  You can slice up the bread and freeze it for breakfast the next day. Marble Loaf (using 50% high protein and 50% plain flour) Ingredients For Tangzhong 15 gm (taken from total 300 gm) high protein flour 75 ml water or milk, or a mix, preferably milk Method Whisk the 15 gm flour with the 75 ml liquid in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste, about a minute or two. Let cool to room temperature before using in dough. Note :- Tangzhong can be made ahead and stored in the fridge for 1 to 2 days. Use the cling wrap to touch the tangzhong to prevent it from drying in the fridge. Ingredients 135 gm high protein flour (after removing 15 gm for tangzhong). ...
Post a Comment
Read more