COFFEE MARBLED CHIFFON CUPCAKES


Ingredients:

Chiffon Cake

1-1/8 cups MAGNOLIA CAKE FLOUR
1/2 tsp BAKEBEST BAKING POWDER
1/2 tsp iodized fine salt
3/4 cup sugar
1/4 cup corn oil
4 pc MAGNOLIA BROWN EGGS, separate egg yolks from whites
5 tbsp water
1/4 tsp cream of tartar
2 tsp instant coffee powder
1 tbsp hot water

Buttercream Frosting

1 (225 g) pack MAGNOLIA GOLD BUTTER UNSALTED
2 tsp vanilla extract
4 cups powdered sugar
2 tbsp MAGNOLIA FULL CREAM MILK

Procedure:

  1. Preheat oven to 350°F. Line cupcake mold with cupcake liner. Set aside.
  2. For the chiffon cake, combine flour, baking powder, salt, half of sugar (about 6 tbsp), oil, egg yolks and water. Mix and set aside. In a separate bowl, beat whites and cream of tartar to soft peak stage. Gradually add remaining sugar and continue beating until medium stiff peak stage.
  3. Carefully fold in egg white foam into flour mixture until fully incorporated. Divide batter into two. Meanwhile, combine coffee and hot water. Add coffee mixture into one batter.
  4. Pour batters alternately into cupcake mold to create a marbled effect. Bake for 12 to 15 minutes or until toothpick inserted in the center comes out clean. Cool completely.
  5. To make buttercream frosting, cream butter at room temperature until smooth and fluffy using a hand mixer, a stand mixer with paddle attachment, or a wooden spoon. Gradually beat in powdered sugar until fully incorporated. Add vanilla and pour in milk. Beat for an additional 3 to 4 minutes. Pipe buttercream onto cupcakes.

Makes 18 pieces.


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