Three of us have been sick with the flu this week so sadly that has cut into our time for sewing, baking, and crafting. The only cooking I have been doing is making soup – pumpkin; zucchini; and minestrone. There is nothing quite like soup to make you feel better when the winter colds/flu strike!
A few weeks ago, Sarah baked a batch of delicious Marble Cupcakes. The combination of chocolate and vanilla batter make for a lovely cake that really needs no frosting or adornment – they are amazing as they are. Unfortunately they are all long gone now. We can’t wait for Sarah to feel better so she can restock our freezer with her baked goods. This week we had to resort to packaged cookies and treats instead of our usual supply of freshly baked goodies. Times are tough indeed …
- 1¾ cups plain (cake) flour
- 2 teaspoons baking powder
- ⅓ cup milk
- ⅓ cup thickened (heavy) cream
- ½ cup (1 stick) unsalted butter
- 1 cup sugar (granulated)
- 3 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup Dutch cocoa powder
- ¼ cup boiling water
- Preheat oven to 175 deg C (370 deg F), Line muffin tins with cupcake liners.
- Sift together flour, and baking powder. Combine milk and cream.
- Using electric mixer, cream butter and sugar until pale and fluffy. Add eggs one at a time, beating until well combined. Mix in vanilla. Add flour mixture in three batches, alternating with milk mixture. Beat until combined.
- Transfer one cup of batter to another bowl. Combine cocoa and boiling water. Stir into cup of batter.
- Fill baking cups with alternating spoonfuls of vanilla and chocolate batter, until ¾ full. Swirl the mixture with a skewer in a figure 8 motion to make swirls.
- Bake for 18-20 minutes until tops are golden and cupcake cooked.
Recipe was adapted from Martha Stewart, Cupcakes – one of our favourite baking books.
These marble cupcakes are wonderful with a cup of tea. They can be served dusted with icing (confectioners) sugar, if desired.
You can find more of our favourite cupcake recipes here.