MARBLED VANILLA CUPCAKES

No time to make frosting or doesn't like frosting at all or doesn't know what frosting to prepare? Why not make it without and try these cupcakes instead? They are easy to make, inexpensive with simple ingredients you may have already in your kitchen, elegant-looking and will save you time if you're in a hurry. Extra soft and spongy even without separating the eggs. Yes, that's right, that's why I said it's easy.
​

This recipe was adopted from my Vanilla Cupcakes with Buttercream Frosting. I super love this recipe so I thought of recreating it without frosting. You'll be amazed what I used to make the chocolate marble on top. It's just an extra cake batter I took from the mixture then I mixed it with cocoa powder and milk. I piped it on top, made dots, and lines then used a toothpick to make swirls.
​

 The design will depend on how you will pipe the chocolate batter and how you will swirl them. It's easy, just be creative! You can have your kids or niece and nephews help you create the design. It's fun! 
​

See how this cupcake looks so soft, light and spongy!  Amazing result. I can't wait for you to try it!
Let me know what you think about this recipe by leaving a comment below. You can also find here the video tutorial from my YouTube Channel. Enjoy! 
​

marbled vanilla cupcakes recipe

Ingredients:

• 1 1/2 cups cake flour, sifted
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 tsp vanilla ​
• 1/2 cup + 1 tsp whole milk, room temperature, divided
• 1 tsp cocoa powder​

VIDEO

Procedure:

• Preheat oven to 350 degrees F/180C. Prepare the lightly greased muffin pan or line with paper cups. 
• Mix together flour, baking powder, and salt. Set aside.
• In a separate bowl, beat the butter until creamy. 
• Add the sugar and beat until light and fluffy, about 3-5 minutes on high speed.
• Add the eggs, one at a time, beating well after each addition. 
• Beat in the vanilla extract. 
• Add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour. Scrape down the sides of the bowl as needed.
• Scoop about 2 tbsp cake batter then add cocoa powder and milk. Stir until smooth. Transfer the mixture into a piping bag.
• Fill the muffin cups with the cake batter, smooth the top then pipe some chocolate mixture. Use a toothpick to make some swirls. 
• Bake for about 18 -20 minutes or just until set and a toothpick inserted into the center of a cupcake comes out clean.
• Let cool in pan for about 5 minutes then transfer to a wire rack to cool completely.
• Recipe yields 12 cupcakes. 
• ​Enjoy! 

you may also like:

pineapple coconut cupcakes

ENSAYMADA CUPCAKES

PRINTABLE RECIPE

Marbled Vanilla Cupcakes by Janette (Pinoy Cooking Recipes)