Marbled Cupcakes

I usually blog about all my baking adventures, failures and successes alike. Immediately before making these, I tried to make some vegan peanut butter cookies. They fell under the failure category. The not-worth blogging about category.

So, after scraping the slightly baked peanut butter and sugar goo into the trash, I made something worth blogging about. No masterpiece, but no disaster. These cupcakes fall somewhere in the middle of the baking spectrum. They aren’t particularly exciting, but solidly tasty and pretty easy to make.

One thing though. I need to work on my swirling skills. Seriously guys, its like I missed that part of kindergarten or whenever you learn that technique to make things go all swirly together. I got a sort of marbled effect on top, but then the insides of the cupcakes were just distinctly segregated sections of chocolate and vanilla. I want harmony inside my cupcakes! I want chocolate and vanilla to co-exist! I want swirls!

Oh well, there is always time to learn new things. Betsy, what’s next?

Marbled Cupcakes
adapted from Martha Stewart’s CUPCAKES

1 3/4 cups flour
2 tsp baking powder
1/2 tsp salt
1/3 + 1 tbs milk
1/3 cup yogurt (plain or vanilla)
1/2 cup unsalted butter, room temp
1 cup granulated sugar
3 large eggs, room temp
1 tsp pure vanilla extract
1/3 cup cocoa powder
1/4 cup boiling water
Confectioner’s sugar for decorating

Preheat the oven to 350. Line muffin tins with liners or grease. I made 24 mini cupcakes and 4 regular cupcakes.

Sift together flour, baking powder, and salt in a medium bowl.  Combine milk and yogurt in a small bowl.

With an electric mixer or strong forearm, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated. Add flour and milk mixture alternately, beginning and ending with flour. Beat until combined.

Measure out 1 cup of batter into another bowl. Combine cocoa and boiling water in a small bowl and stir into the 1 cup of batter.

Fill muffin tins with alternating spoonfuls of vanilla and chocolate batter, filling each three-quarters full. Run the tip of a knife or wooden skewer through batter in figure-eight motion to make swirls. Bake until tops are golden and a toothpick inserted in centers comes out clean, about 20 minutes. Transfer to wire rack to cool.

Dust with confectioners’ sugar before serving! A handy way to do this is to pour a small amount of powdered sugar into a fine sieve and then tap the side for a pretty dusting of sugar!


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