Easiest Way to Prepare Any-night-of-the-week Marble Chiffon Cupcake
Hey everyone, it is Jim, welcome to my recipe site. Today, I'm gonna show you how to prepare a special dish, Recipe of Ultimate Marble Chiffon Cupcake. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Marble Chiffon Cupcake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Marble Chiffon Cupcake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Marble Chiffon Cupcake is 6 cupcakes. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this particular recipe, we must prepare a few ingredients. You can have Marble Chiffon Cupcake using 9 ingredients and 12 steps. Here is how you cook that.
I made chiffon cupcake as an easier version of regular chiffon cake. Since I do not own a chiffon pan, I thought why not make a chiffon cupcake that is fun and tastes as good, soft, and fluffy.
Ingredients and spices that need to be Get to make Marble Chiffon Cupcake:
- 3 egg yolks
- 25 g (2 tbsp) granulated sugar (for egg yolks)
- 30 ml (2 tbsp) vegetable oil
- 45 ml (3 tbsp) milk
- 56 g (1/2 cup) cake flour/low protein flour, sifted
- 6 g (1 tbsp) unsweetened cocoa powder, sifted
- 3 egg whites
- 25 g (2 tbsp) granulated sugar (for egg whites)
- 1/8 tsp cream of tartar or 1/2 tsp lemon juice (optional)
Steps to make Marble Chiffon Cupcake
- Youtu.be/X_JfPPA3Zr0
- In a medium bowl, beat egg yolks and sugar until creamy and lightened in color.
- Add milk, oil, and flour. Mix until combined.
- Separate half of the batter into another medium bowl. Add cocoa powder to one of them and mix until combined.
- Beat egg white in a clean medium bowl until frothy. Add cream of tartar or lemon juice if using (optional). Either one of these acidic ingredients will help stabilize the beaten egg white.
- Gradually add sugar as you mix. Beat until stiff peak.
- Add 1/4 of beaten egg white/meringue into the non-chocolate batter. Mix thoroughly with a whisk or silicone spatula.
- Add another 1/4 of meringue and now we want to slowly mix without deflating the batter. Overmixing and vigorous mixing can result in a non-fluffy dense cake. So fold the batter with care until most of the egg white is no longer visible.
- Add 1/4 of the meringue into the chocolate batter. Mix thoroughly. Then add the rest of the meringue and slowly mix again just until combined.
- Line the cupcake tray with paper cups. Then alternately add chocolate and non-chocolate batter into each cup until almost full, leaving about 1 cm from the top.
- Decorate the top with any marble pattern that you like. I add three dots of different color on top. Then use a toothpick to drag through each dot with one continuous round stroke.
- Bake in a preheated oven at 340°F or 170°C for 20 minutes or until a toothpick inserted into the center comes out clean.
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So that is going to wrap it up with this exceptional food Recipe of Award-winning Marble Chiffon Cupcake. Thanks so much for your time. I'm sure you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!