MARBLE CUPCAKE RECIPE FROM SCRATCH 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:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.
• Place flour, baking powder, salt, sugar, butter or margarine, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth. Reserve 3/4 cup batter; pour the remainder into pan.
• Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.
• Bake in preheated oven for 30 to 35 minutes, until an inserted wooden pick comes out clean.