Recipe: Delicious Marble Chiffon Cupcake

Marble Chiffon Cupcake. This small marble chiffon cake is the perfect dessert recipe for bakers who enjoy a little challenge. Moist Marble Chiffon Cake Chiffon Cakes used to be all the rage - they are delicious! Moist Chocolate Orange Marble Chiffon Cake with Orange Glaze.

It's easy to make and a perfect chai time edition. Chiffon cake, widely known as kue bolu in Indonesia, is a very elegant cake. Chiffon cupcakes are at their fluffiest and most fragrant hot from the oven. You can cook Marble Chiffon Cupcake using 9 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Marble Chiffon Cupcake

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

Once you get used to chiffon cake hot from the oven, you may never go back to eating it cold. A wide variety of chiffon cupcakes options are available to you, such as material, feature, and industrial use. Coffee Marble Chiffon Cake will be a big hit with lovers of coffee and those that enjoy a light as air If you saw my recipe for Vanilla Rose Chiffon Cake you will know that I have developed a new love for. Hokkaido chiffon cupcakes are the rage over the past few years and I can understand why As the dateline for Bake-Along draws nearer, I decided to attempt these chiffon cupcakes again, and I'm so.

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..

Unlike most cakes which you cool slightly in the pan then invert on a rack, a chiffon cake must cool completely in the pan upside down. Cupcakes are something that I hardly ever make. I prefer muffins since most cupcakes recipes calls for a lot more sugar and fat. But with my recent success with baking chiffon cakes in cups. I missed baking very much. : ( I had book marked quite a few recipes to test out.