I am beginning to love baking. Earlier this year I got the Martha Stewart’s Cupcakes book with the goal of becoming proficient at baking cupcakes for my kids’ birthdays and other special events. I have tried a few recipes, and recently I baked the Marble Cupcake. These were tasty cupcakes. It was the first time I did marbling and I could use some practice to make the colors mix better.
I had hoped that Ravi and Max would eat them. Ravi did but Maxie enjoyed playing with the cupcake rather than eating them. More specifically, Maxie enjoyed taking the cupcake liners off and then dissecting the content. I watched him and he took off the liner off every single cupcake while not taking a single bite. I had to intervene and save the fruit of my labor, and try a few for myself. It was really fluffy and moist, I don’t know why Maxie didn’t want to try.
Martha Steward Marble Cupcakes
Makes 16 cupcakes
1 3/4 cups cake flour (not self-rising), sifted
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk, room temperature
1/3 cup heavy cream, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1/3 cup unsweetened Dutch-process cocoa powder
1/4 cup boiling water
Confectioners’ sugar, for dusting
1. Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Stir together cake flour, baking powder, and salt. Combine milk and cream.
2. With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture in three batches, alternating with two additions of milk mixture, and beating until combined.
3. To make chocolate batter, measure out 1 cup batter, and transfer to another bowl. Combine cocoa and the boiling water in a bowl. Stir into reserved 1 cup batter.
4. Fill prepared cups with alternating spoonfuls of vanilla and chocolate batter, filling each three-quarters full. Run the tip of a paring knife or wooden skewer through batter in a figure-eight motion to make swirls. Bake, rotating tins halfway through, until tops are golden and a cake tester (i.e. toothpick) inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
5. To finish dust with confectioners’ sugar just before serving.