28 July 2010

Marbled Milk Cupcakes

I'm looking forward to dinner with friends tomorrow evening.
And why? Cos I just found a good excuse reason to bake :)  And, of course, because I'll have lovely company to share dinner with tomorrow.


Here's how the Marbled Milk Cupcakes were made:

140g cake flour
1 tsp baking powder
1/4 tsp salt
3 eggs
1/4 tsp cream of tartar (optional)
1 tsp vanilla extract
120g sugar (up to 150g if you like it sweet)
50g butter
120ml milk

Optional for marbling:
2 tbs chocolate chips
2 tbs of milk


Step 1:
Sift flour, baking powder and salt two times.
Set aside.

Step 2:
Whisk eggs and cream of tartar till light and fluffy.







Step 3:
Gradually add vanilla extract and sugar and continue beating till batter is glossy.

Step 4:
Combine butter and milk, and heat till just before it boils.







Step 5:
With a balloon whisk, gently fold in flour, alternating with milk mixture.

Step 6:
For marbled cupcakes, melt choc chips with milk and blend well. Scoop out half the batter and combine with choc mixture.







Step 7:
Fill paper cups, alternating spoonfuls of each batter. Then run the end of a chopstick through the batter to create swirls.

Step 8:
Bake at 170 degC for 18-20 min or until done.



This recipe can be used as a sponge cake recipe too. Just bake for about 5 or more minutes till done.






7 comments:

DG said...

Your cupcake looks moist & yummy. If your friends know about this baking tonite, then .... they sure will see you early in the morning to have this for their breakfast. :D

NEL said...

Hi DG,
Thanks for dropping by my blog, and for adding me to your blog list :)
I've also added you to my "more baking blogs" page. Hope you're ok with that.

p.s. Your Oreo Cupcakes and Swiss Roll look so tempting. One day I hope to make swiss roll.... when I change my oven... now using a Microwave-cum-Convection Oven, so can't fit a big enough rectangle tray in it, only round trays. =(

Jess @ Bakericious said...

looks good :)

Jennifurla said...

look so so good, moist!

DG said...

NEL, you are very observant, even my page background, you noticed it. Thanks for adding mine too :)

Re. swiss roll, don't forget let me know once you bake it. Or you may bake it in small tray, make it mini swiss roll. Baking of the cake batter can be delayed for this recipe, like mine, I baked the swiss roll about 15-20mins, then later the cupcakes.

Bakertan said...

Hey NEL,

This looks good. I suppose it must be very moist. Haven't tried using a genoise sponge batter for my cupcakes. Did the beaten eggs get deflated alot? Cos there is quite a bit liquid and flour to fold in.

NEL said...

Jess & Jennifurla,
Thanks for your encouragement :) My friends tried the cupcakes after dinner tonight, and the verdict: thumbs up!! I have to say, they tasted better today than when it was fresh out of the oven. The texture seemed softer and was more flavourful. So, this recipe is a good one for advance baking.

Bakertan,
This turned out really moist and soft. It was a little surprising as I, too, thought it was a fair bit of flour in the recipe.
The batter deflated a little, especially when all that flour was added. But it was still quite light. Not as light as chiffon, of course; I could still scoop the batter and it would flow out of the spoon into the paper cups.
I'm gonna try reducing the flour a little next time to see if the cake will turn out lighter and fluffier.

THANKS for all your comments, guys/gals. I really appreciate it :)

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