The recipe is nothing complicated, the marble cake is prepared very simply and quickly. But the whole charm of it is that you can vary both the pattern of the cupcake and its taste. How to do it? I will tell in detail.
Cooking a classic cupcake dough.
First you need to beat the butter (200 g) with sugar until almost white. Do not forget, the oil should be slightly thawed so that it beats well. But at the same time, I would not recommend pre-heating the oil. Otherwise, stratification may occur already at the initial stage. Add vanilla sugar or vanillin to whipped sweet butter - use the product you are used to.
Now you need to drive one egg into the dough one by one, each time after carefully whipping the mixture.
The time has come for flour. The flour must be sifted for baking, then the dough will be porous, it will rise well. After all, when we sift flour, we not only get rid of random litter, but also saturate it with oxygen.
So, add the sifted flour, baking powder and milk (do not forget, milk must be at room temperature, so that it, like butter, must be removed from the refrigerator in advance). Knead the dough well until smooth. Done!
It's time to move on to magic: we will turn an ordinary vanilla cake into a marble one. To do this, you need to make another type of dough - chocolate. But do not be alarmed, you do not have to start all over again. Divide the vanilla dough into equal parts. Set aside one temporarily aside, we will not need it yet.
But to the second part of the test you need to add cocoa powder. If you like pronounced chocolate in the dough, then put the cocoa a little more. Only in this case, do not forget that increasing the amount of one dry ingredient, you need to reduce the amount of another dry ingredient by exactly the same amount. What do I mean by that? If you decide to add not two teaspoons of cocoa, but all four, then you need to put 2 teaspoons less flour in the dough than was originally planned. Then the balance of products will be perfectly observed.
So, mix the dough well with cocoa powder. We get the second type of dough - chocolate.
It is very convenient to use special muffin molds for baking muffins. But if you have not acquired such forms yet, then bake a marble cake in any form, it is unlikely that you will have unpleasant surprises. If you use silicone molds, it is enough to rinse them with cold water and you can immediately fill them with dough.
I have a glass mold; it, like the metal one, needs to be prepared for baking. I got used to acting the old fashioned way: grease with a piece of butter, then sprinkle with flour. So that there is no excess flour on the form, boldly turn the form over and slightly shake off: all the excess will disappear immediately, and only the necessary minimum will remain. Yes, do not forget that it is time to turn on the oven.
Now put the dough in the form. There are a lot of ways to arrange the dough for the marble cake: you can lay it randomly, you can clearly lay the dark and light layers, you can use a cornet and give the future cake any picture. I usually go the simplest way: in turn I spread the vanilla or chocolate mass with a spoon, and I spread them on top of each other, and the spots from the dough themselves spread into bizarre shapes.
In order for the dough to be evenly distributed over the form, you need to lightly tap the form with the dough on the table several times, in this case you will avoid voids and bumps during baking.
It is better to bake a marble cake at a temperature of 170-180 degrees for about 45-50 minutes. But in any case, you need to focus on your oven, and check the readiness with a wooden stick (as soon as the stick is completely dry, you can turn off the oven - the cake is ready).
While the marble muffin is baking, we will prepare chocolate icing (you can, of course, do without icing, but ask your child if icing is needed on the muffin, I think you know the answer).
It is necessary to make the time for preparing the glaze so that it is not yet frozen when the cupcake has practically cooled down.
We will make the icing in the most elementary way: melt butter (50 g) and dark chocolate (60 g). I rarely make a water bath or put a bowl on a stove. I usually use a microwave for these purposes. Adjust the power of the microwave, reduce from the maximum mark by about half. Fold the chocolate bars and pieces of butter mixed in a glass bowl. Melt for several minutes, stirring occasionally to achieve uniformity. The icing is ready, let it cool.
Ready marble cake also needs to be cooled. While the cupcake is still hot, I draw a knife along the edge of the mold, separating the cupcake from the mold. Then I put the mold on a wet kitchen towel for about 30 minutes. After that, it is very easy to remove the finished cupcake from the mold and continue to cool, ideally on the wire rack.
A barely warm marble cake can be poured with slightly cooled icing.
Once the cupcake has completely cooled, it can be cut into pieces and serve. Delicious! According to this recipe, a marble cake is suitable for tea, coffee, and cold milk. Bake it for sure - and this recipe will very likely become your lifesaver when you need an original dessert quickly.