Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, marble chiffon cupcake. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

In a small saucepan, melt unsweetened chocolate over low heat. Marble Chiffon Cupcake 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. Marble chiffon cupcake, a simpler version of chiffon cake topped with fun marbling effect.

Marble Chiffon Cupcake is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. Marble Chiffon Cupcake is something that I’ve loved my entire life. They are fine and they look fantastic.

To begin with this recipe, we have to prepare a few ingredients. You can have marble chiffon cupcake using 9 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Marble Chiffon Cupcake:

1. Prepare egg yolks
2. Make ready granulated sugar (for egg yolks)
3. Take vegetable oil
4. Prepare milk
5. Prepare cake flour/low protein flour, sifted
6. Take unsweetened cocoa powder, sifted
7. Take egg whites
8. Make ready granulated sugar (for egg whites)
9. Take cream of tartar or 1/2 tsp lemon juice (optional)

Chocolate Marble Chiffon Cake Marble Cake Recipe Step By Step / How to bake a chiffon cake Once Baked. Now, to retain the fluffy cake texture & volume, and also to make sure the eggs retain its light and airy feel this chocolate marble chiffon cake, it needs to be tilted upside down immediately after it's out of the oven. After making the black seasme chiffon cake many times, I wanted to try something different. I saw many beautiful pictures of marble chiffon cakes on the internet and had tried different recipes, but none of them turned out to have the taste/texture I liked.

Steps to make Marble Chiffon Cupcake:

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.

After making the black seasme chiffon cake many times, I wanted to try something different. I saw many beautiful pictures of marble chiffon cakes on the internet and had tried different recipes, but none of them turned out to have the taste/texture I liked. So, I decided to go back to Christine Ho's black sesame… Marble Chiffon. A light and fluffy marbled sponge covered with fresh cream. Sprinkled shaved french chocolates on the top.

So that’s going to wrap this up with this special food marble chiffon cupcake recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!