Marbled cupcakes with vanilla and bitter cocoa without butter, an easy and above all fast recipe.
Preheat oven to 180 C (350 F). Butter and flour the mini-cake pans or place muffin boxes in the pans.
In a bowl, beat the sugar and eggs until the mixture whitens and doubles in volume.
Pour the oil and milk as you go.
Stir in flour and yeast mixture. Divide the dough into 2/3 and 1/3. In the 1st dough, add the vanilla extract and the second the cocoa (if you find the dough too thick, add milk 1 tablespoon at a time to liquefy and facilitate the shaping of the marble).
Pour a layer of vanilla dough and add a small amount of cocoa paste. Repeat the procedure a second time.
With the help of a toothpick, make a random movement in order to create the marble effect.
Bake for about 20 minutes or until the toothpick comes out dry.
Unmold on a grid until cooled.
Marbled vanilla, chocolate muffins
Prep Time 10 mins
Cooking time 20 mins
time Total 30 mins
Recipe Type: Muffin
Cuisine: American
Serve: 8
Ingredients
220 gr of flour
120 gr of sugar
4 eggs
100 ml of milk
100 ml neutral oil
1/2 sachet baking powder
1 tbsp-at vanilla extract
1.5 tbsp bitter cocoa, soup
Instructions
Preheat oven to 180 C (350 F). Butter and flour the mini-cake pans or place muffin boxes in the pans.
In a bowl, beat the sugar and eggs until the mixture whitens and doubles in volume.
Pour the oil and milk as you go.
Stir in flour and yeast mixture. Divide the dough into 2/3 and 1/3. In the 1st dough, add the vanilla extract and the second the cocoa (if you find the dough too thick, add milk 1 tablespoon at a time to liquefy and facilitate the shaping of the marble).
Pour a layer of vanilla dough and add a small amount of cocoa paste. Repeat the procedure a second time.
With the help of a toothpick, make a random movement in order to create the marble effect.
Bake for about 20 minutes or until the toothpick comes out dry.
Unmold on a grid until cooled.
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