Best Marble Cupcake Recipes

ULTIMATE MARBLE CUPCAKES

Steps:

• Preheat oven to 350°F (177°C). Line muffin pan with 12 cupcake liners and an additional pan with 2 liners. This recipe makes about 14 cupcakes. Set them aside.
• in a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside. In a large microwave-safe bowl, melt butter in the microwave. Whisk in sugar - mixture will be gritty. Chill in the refrigerator for 1 minute. Stir in egg, yogurt, 3/4 cup milk, and vanilla extract until combined. Slowly mix in dry ingredients until no lumps remain. Batter will be thick. Transfer 3/4 cup of batter to another medium bowl. Mix in cocoa powder and 1 Tablespoon milk until combined. Chocolate batter will be thick.
• Spoon 1 Tablespoon of vanilla batter into each cupcake liner. Top with a spoonful of chocolate batter, then more vanilla batter on top until all batters have been used up. At this point you may swirl the batters together very lightly using a toothpick or leave them as is, as I explained in the post. Bake the cupcakes for 20-24 minutes or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool completely before frosting.
• sift together the confectioners' sugar and cocoa powder to assure there are no lumps. Set aside. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Gradually add the sifted sugar/cocoa powder alternately with the heavy cream and vanilla. Beat on low speed after each addition. Once all added, beat on high speed until creamy and combined for at least 2 minutes. Add a pinch of salt if frosting is too sweet.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioners' sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more confectioners' sugar if frosting is too thin or more cream if frosting is too thick. Add a pinch of salt if frosting is too sweet.
• Frost cooled cupcakes with a knife or with a piping bag/tip. If you'd like to just make 1 kind of frosting and not both, make sure you double the frosting recipe of your choice to make sure there is enough for all cupcakes. To swirl the two frostings like I did, here is how I made the swirl frosting. There may be leftover frosting depending how much you use on each cupcake.
• Store cupcakes in an airtight container at room temperature for up to 2 days and in the refrigerator up to 5.

GO-TO MARBLE CUPCAKES

Steps:

• Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin with cupcake liners.
• Whisk the flour, baking powder and salt together in a medium bowl.
• In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
• While mixing slowly, add half the dry ingredients. Then add all the milk and follow with the rest of the dry ingredients. Take care not to overmix the batter.
• Remove one-third of the batter (about 1 cup) and stir in the cocoa powder. Fill the liners evenly with alternating spoonfuls of yellow and chocolate batter. Tap the tin firmly on the counter a few times to even out the batter.
• Bake until a tester inserted in the center of the cakes comes out clean, 18 to 20 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. Decorate as desired.

MARBLE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.
• Place flour, baking powder, salt, sugar, butter or margarine, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth. Reserve 3/4 cup batter; pour the remainder into pan.
• Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.
• Bake in preheated oven for 30 to 35 minutes, until an inserted wooden pick comes out clean.

MARBLE CUPCAKE RECIPE

Steps:

• For Marble Cupcake Recipe:Sieve all the ingredients.In a sever add refine flour,baking powder,baking soda and dash of salt,sieve them together because if there are any lumps or granule it will remove and also ensure the dry ingredients are combined uniformly keep it aside.
• Take a another bowl add butter and icing sugar,blend them until it smooth.
• Beat 1 egg,yogurt and milk.Then give a nice blend.
• Put dry ingredients in wet ingredients generally fold them.
• Transfer half of the batter in another bowl and in the separate batter mix cocoa powder and melted chocolate until combined.Chocolate batter will extremely thick.
• Line cupcake mould cupcake liners.
• Now pour 1 tsp vanilla batter into each cupcake liners.Top with a spoonful chocolate batter,then more vanilla batter on the top.
• Swirl the batter together very lightly by using a toothpick.
• Preheat the oven to 180 C for 10 minutes.
• Bake cupcakes for 15 minutes or until the toothpick inserted in the center comes out clean completely.
• When cupcakes are baking.
• Lets prepare the vanilla frosting.
• With a hand mixer beat the butter on medium speed until creamy..It will take regarding two minutes.Slowly add icing sugar and keep beating,add cream also vanilla extract.Give a last beating, So here vanilla frosting is ready.
• Now make Chocolate Frosting Method.
• In the same way beat the butter until sleek,slowly add sugar and beating.Now add cream,cocoa and melted chocolate,beat the batter until well combine.Chocolate frosting is ready.
• Now fit your preferred piping nozzle inside the bag.
• Put a bag in tall glass to make your task easy.Spoon vanilla frosting in one side and chocolate frosting another side.
• Push the frosting down.Twist the top of a bag and check Its done.Keep in refrigerator for half-hour.Before ice confirm that cupcakes is cool completely else the frosting will melt for hot cakes.
• From the edge to the center swirl the frosting..So now Marble Cupcake Recipe is ready now.

MARBLE CHOCOLATE CUPCAKES

Steps:

• Put 21 paper baking case in a muffin pan, or place 21 double-layer paper cases on a baking sheet.
• Put the margarine,sugar,eggs,flour and milk in a large bowl and using and electric hand whisk,beat together until just smooth.
• Divide the mixture between 2 bowls. Add the melted chocolate to one bowl and stir together until well mixed. Using a tea spoon, and alternating the cocolate mixture with the plain mixture, put four half-teaspoons into each paper case.
• Bake the cupcakes in a preaheated oven,180'C/350'F,Gas Mark 4, for 20 minutesor until well risen and springy to the toach. Transfer to a wire rack to cool.