Marble Chiffon Cupcake

Marble chiffon cupcake

Are you missing that special chiffon pan but wanting to bake some? I had this exact situation, thus decided to make a simpler version, a marble chiffon cupcake. The marbling effect here is also pretty fun to make.

Marble chiffon cupcake

I have previously made a similar soft and spongy cupcake (or muffin, I think they are interchangeable here), but that cheesecake muffin is more on the savory side. Although like any other chiffon cake, this marble chiffon cupcake does not contain much sugar or fat.

If you are looking for a quick fix at any time of the day, simply grab this hassle-free cupcake. It is not as heavy as a real cupcake, so I consider it a guilt-free snack.


Marble chiffon cupcake

Marble Chiffon Cupcake

5 from 1 vote
Course Breakfast, Snack
Servings 6 cupcakes

Ingredients
  

  • 3 egg yolks
  • 25 g (2 tbsp) granulated sugar for egg yolks
  • 30 ml (2 tbsp) vegetable oil
  • 45 ml (3 tbsp) milk
  • 56 g (1/2 cup) cake flour/low protein flour sifted
  • 6 g (1 tbsp) unsweetened cocoa powder sifted
  • 3 egg whites
  • 25 g (2 tbsp) granulated sugar for egg whites
  • 1/8 tsp cream of tartar OR 1/2 tsp lemon juice optional

Instructions
 

  • In a medium bowl, beat egg yolks and sugar until creamy and lightened in color.
  • Add milk, oil, and flour. Mix thoroughly.
  • Separate half of the batter into another medium bowl. Add cocoa powder to one of them and mix until combined.
  • Beat egg white in a clean medium bowl until frothy. Add cream of tartar or lemon juice if using (optional). Either one of these acidic ingredients will help stabilize the beaten egg white.
  • With the mixer on, gradually add sugar as you mix. Beat until stiff peak.
  • Add 1/4 of beaten egg white/meringue into the non-chocolate batter. Mix thoroughly with a whisk or silicone spatula.
  • Add another 1/4 of meringue and now we want to slowly mix without deflating the batter. Overmixing or vigorous mixing can result in a non-fluffy dense cake. So fold the batter with care until most of the egg white is no longer visible.
  • Add 1/4 of the meringue into the chocolate batter. Mix thoroughly. Then add the rest of the meringue and carefully mix again just until combined.
  • Line the cupcake tray with paper cups. Then alternately add chocolate and non-chocolate batter into each cup until almost full, leaving about 1 cm from the top.
  • Decorate the top with any marble pattern that you like. I add three dots of different color on top. Then use a toothpick to drag through each dot with one continuous round stroke.
  • Bake in a preheated oven at 340°F or 170°C for 20 minutes or until a toothpick inserted into the center comes out clean.