Marble Cupcakes

Name: Marble Cupcakes
Yield: makes 16
Ingredients: 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

January 24, 2012

Bakers have long swirled dark and light batters together to make marbleized cakes. This version, baked in cupcake tins, relies on equal parts milk and cream for richness. Creating the two-tone appearance is as easy as a few strokes with a knife or skewer. There’s no need to be precise; each cupcake’s unique pattern is part of its charm. They’re pretty enough to leave unadorned, but if you prefer, drizzle the cupcakes with milk glaze (page 63) or top with dark chocolate frosting (page 302).

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