This marble cupcake is the tenth cupcake in my self-challenge to make all of the cupcakes from Martha Stewart's 175 Cupcakes book! It was very easy to make and tasted awesome...especially with frosting.
We were having a first birthday party for the Mini on Saturday, so I split this batch in half...some with powdered sugar and some with frosting...a win win situation for sure!
The party was set for 4:00....pizza and then cupcakes! For the birthday party, I made the doggy cupcakes from Martha's book, using pretzels, licorice, etc.
Layla, of course, helped out anyway she could!
She loved her new hat and was the life of the party until the thunder storm began...then it was time to crawl under the bed...sans hat!
The Mini pretty much squashed her blue cupcake and mushed it around her tray...it appeared she was having a grand time!
Here is the recipe:
Makes 16 cupcakes
1 3/4 cups cake flour (not self-rising), sifted
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk, room temperature
1/3 cup heavy cream, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1/3 cup unsweetened Dutch-process cocoa powder
1/4 cup boiling water
Confectioners' sugar, for dusting
1. Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Stir together cake flour, baking powder, and salt. Combine milk and cream.
2. With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture in three batches, alternating with two additions of milk mixture, and beating until combined.
3. To make chocolate batter, measure out 1 cup batter, and transfer to another bowl. Combine cocoa and the boiling water in a bowl. Stir into reserved 1 cup batter.
4. Fill prepared cups with alternating spoonfuls of vanilla and chocolate batter, filling each three-quarters full. Run the tip of a paring knife or wooden skewer through batter in a figure-eight motion to make swirls. Bake, rotating tins halfway through, until tops are golden and a cake tester (i.e. toothpick) inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
5. To finish dust with confectioners' sugar just before serving.
Now, get out there and bake cupcakes!