Recipe of Delicious Marble Chiffon Cupcake

Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to prepare a distinctive dish, Marble Chiffon Cupcake. It is one of my favourite food recipe, this time i will make it a little bit tasty. This will be smell and look delicious.

Marble Chiffon Cupcake Recipe. A light marble chiffon cake with vanilla and mocha flavours. Asian Desserts Mini Desserts Mini Cakes Cupcake Cakes Roll Cakes Cup Cakes Hokkaido Cake Cupcake Recipes Baking Recipes.

You can cook Marble Chiffon Cupcake using 9 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Marble Chiffon Cupcake

1. It’s 3 of egg yolks.
2. Make ready 25 g (2 tbsp) of granulated sugar (for egg yolks).
3. Make ready 30 ml (2 tbsp) of vegetable oil.
4. Take 45 ml (3 tbsp) of milk.
5. Take 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. It’s 3 of egg whites.
8. It’s 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).

After that, the mocha-vanilla chiffon cake became the only Goldilocks item we bought and buying it It turned out we didn't have powdered coffee for the mocha layer so I made a choco-vanilla marble.I missed baking very much. : ( I had book marked quite a few recipes to test out.Unfortunately each time after I had completed most of the household chores I was really exhausted and can't bring myself.Home › Cakes › Chiffon Cakes › Pandan Marble Chiffon Cake 香兰大理石戚风蛋糕.

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..

A wide variety of cupcake chiffon options are available to you, such as material.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.

I'm sure many of you, especially those in Asia are familiar with Pandan Chiffon Cake, for its light, soft and airy texture.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.A traditional Filipino fluffy chiffon cakes in individual moulds, perfect for snacking.