HOW TO MARBLE CUPCAKES RECIPES

Steps:

• 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.)

Steps:

• Put 21 paper baking case in a muffin pan, or place 21 double-layer paper cases on a baking sheet.
• Put the margarine,sugar,eggs,flour and milk in a large bowl and using and electric hand whisk,beat together until just smooth.
• Divide the mixture between 2 bowls. Add the melted chocolate to one bowl and stir together until well mixed. Using a tea spoon, and alternating the cocolate mixture with the plain mixture, put four half-teaspoons into each paper case.
• Bake the cupcakes in a preaheated oven,180'C/350'F,Gas Mark 4, for 20 minutesor until well risen and springy to the toach. Transfer to a wire rack to cool.