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Vanilla-Chocolate Marble Cupcakes

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Level: Easy

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Description

From Bridget Edwards of Bake at 350.

Ingredients

  • 1-¼ cup Cake Flour
  • ⅛ teaspoons Kosher Salt
  • 1 teaspoon Baking Powder
  • ½ cups Unsalted Butter, At Room Temperature
  • 1 cup Sugar
  • 2  Eggs At Room Temperature
  • 1-½ teaspoon Vanilla Extract
  • ¼ teaspoons Almond Extract
  • ½ cups Plus 1 Tablespoon Milk, At Room Temperature, Divided
  • 3 Tablespoons Natural Unsweetened Cocoa
  • Frosting Or Glaze, If Desired

Preparation

Heat oven to 350ºF. Line 12-cup regular muffin tin with paper cupcake liners.

Sift flour, salt, and baking powder together. Set aside.

Cream butter and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, mixing until blended, scraping the sides and bottom of bowl as needed. Beat in vanilla and almond extracts.

On low speed, add flour mixture in 3 additions, alternating with the 1/2 cup milk, beginning and ending with the flour. Scrape sides and bottom of bowl to ensure flour is incorporated.

Remove 3/4 cup batter to another bowl. To the 3/4 cup batter, add cocoa powder and remaining 1 tablespoon milk. Stir until blended.

Spoon the vanilla and chocolate batters into the prepared muffin tins. Use a knife or chopstick to swirl the batters gently.

Bake for 20–22 minutes or until the tops bounce back when lightly pressed. Cool in the pan for 3 minutes in the pan, then carefully remove to a wire rack to cool completely. Frost as desired.

(Base recipe adapted from Cupcakes! by Elinor Kilyans.)

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