Recipe: Yummy Marble Chiffon Cupcake

Marble Chiffon Cupcake.

Marble Chiffon Cupcake very diverse and have ideal flavor that unique. Few kinds of Marble Chiffon Cupcake recipes are also sufficient simple to process and do not pick up long. Although not everybody likes Marble Chiffon Cupcake food, now several people are get attached and like the various Marble Chiffon Cupcake foods available. This could be visible of the number of restaurants that supply Marble Chiffon Cupcake as one of the dishes. You can cook Marble Chiffon Cupcake using 9 ingredients and 12 steps. Here is how you cook it.

Ingredients of Marble Chiffon Cupcake

1. You need 3 of egg yolks.
2. You need 25 g (2 tbsp) of granulated sugar (for egg yolks).
3. Prepare 30 ml (2 tbsp) of vegetable oil.
4. It's 45 ml (3 tbsp) of milk.
5. It's 56 g (1/2 cup) of cake flour/low protein flour, sifted.
6. You need 6 g (1 tbsp) of unsweetened cocoa powder, sifted.
7. Prepare 3 of egg whites.
8. Prepare 25 g (2 tbsp) of granulated sugar (for egg whites).
9. It's 1/8 tsp of cream of tartar or 1/2 tsp lemon juice (optional).

Marble Chiffon Cupcake step by step

1. Youtu.be/X_JfPPA3Zr0.
2. In a medium bowl, beat egg yolks and sugar until creamy and lightened in color..
3. Add milk, oil, and flour. Mix until combined..
4. Separate half of the batter into another medium bowl. Add cocoa powder to one of them and mix until combined..
5. 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..
6. Gradually add sugar as you mix. Beat until stiff peak..
7. Add 1/4 of beaten egg white/meringue into the non-chocolate batter. Mix thoroughly with a whisk or silicone spatula..
8. 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..
9. 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..
10. 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..
11. 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..
12. 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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