Tuesday, August 16, 2011

Eggless whole wheat chocolate marble cupcake

                
Ingredients (Yield - 24 cup cakes)

For Vanilla batter

1 1/2 cup whole wheat Flour
1 1/2 tsp baking Powder
1 tsp baking Soda
A pinch of salt
3/4 ~ 1 cup sugar
3/4 cup milk Powder
1 cup milk
6 tbsp butter (Room temperature)
1 tsp vanilla Extract


For cocoa batter


1 cup whole wheat Flour
1/2 cup unsweetened cocoa
1 1/4 tsp baking Powder
3/4 tsp baking Soda
A pinch of salt
3/4 ~ 1 cup sugar
3/4 cup milk Powder
1 cup milk
6 tbsp butter (Room temperature)


Method:

  •  Preheat oven to 350 degrees & line  2, 12 cup, cupcake tray with cupcake liners, set aside.

For Vanilla Batter

  • Sift first four ingredients & keep it aside. 
  • In a mixing bowl,  add butter & vanilla extract and mix it for a couple of minute.
  • Then add sugar and milk powder & mix them for another 2 minutes.
  • Add Milk & flour alternately to the butter mixture and mix it for another minute.
  • Make sure the batter is of idly batter consistency and keep it aside.

For Cocoa Batter
  • Sift first five ingredients, Keep it aside.
  • In a mixing bowl,  add butter & vanilla extract and mix it for a couple of minute.
  • Then add sugar and milk powder & mix them for another 2 minutes.
  • Add milk & cocoa flour alternately to the butter mixture and mix it for another minute.
  • Make sure the batter is of idly batter consistency and keep it aside.

  • Scoop a heaping tablespoon of vanilla batter in to the prepared cupcake tray.
  • Scoop the same amount of cocoa batter above the vanilla batter in the tray.
  • Pound the cupcake tray flat on the counter top 2~3 times to help the batter to settle.
  • Using toothpick or knife, swirl the two batter together 2 ~3 times.
  • Transfer cupcake tray to oven & bake for 25 ~30 minutes or until  a toothpick comes out clean.

  • Transfer cupcake tray to a wire rack & let cupcake cool completely in tin before icing.
  • Serve as it is or with chocolate frosting.
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