Marble Chiffon Cupcake

Name: Marble Chiffon Cupcake
Yield: 6 cupcakes
Cuisine: American
Ingredients: 3 egg yolks; 25 g (2 tbsp) granulated sugar (for egg yolks); 30 ml (2 tbsp) vegetable oil; 45 ml (3 tbsp) milk; 56 g (1/2 cup) cake flour/low protein flour, sifted; 6 g (1 tbsp) unsweetened cocoa powder, sifted; 3 egg whites; 25 g (2 tbsp) granulated sugar (for egg whites); 1/8 tsp cream of tartar or 1/2 tsp lemon juice (optional)

Spoonful Passion @spoonfulpassion

Canada

I made chiffon cupcake as an easier version of regular chiffon cake. Since I do not own a chiffon pan, I thought why not make a chiffon cupcake that is fun and tastes as good, soft, and fluffy.

Spoonful Passion @spoonfulpassion

Canada

I made chiffon cupcake as an easier version of regular chiffon cake. Since I do not own a chiffon pan, I thought why not make a chiffon cupcake that is fun and tastes as good, soft, and fluffy.

Saved

Ingredients

6 cupcakes

3egg yolks
25 g (2 tbsp)granulated sugar (for egg yolks)
30 ml (2 tbsp)vegetable oil
45 ml (3 tbsp)milk
56 g (1/2 cup)cake flour/low protein flour, sifted
6 g (1 tbsp)unsweetened cocoa powder, sifted
3egg whites
25 g (2 tbsp)granulated sugar (for egg whites)
1/8 tspcream of tartar or 1/2 tsp lemon juice (optional)

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Steps

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.