Marble Cupcakes

Ingredients

Methods

A: 125g butter, softened 100g granulated sugar 5 B egg yolks 180g cake flour 50g sour cream 2 teaspoons baking powder 1/2 tsp fine salt 70g whole milk, room temperature 1 teaspoon vanilla extract B: 5 B egg whites 60g granulated sugar Flavor: 20g cocoa powder + 30g milk

1. Preheat oven to 180°C. Prepare 6.5" round cake pan with butter or lined wit parchment paper at bottom. 2. Beat butter and sugar at medium speed with a hand-held mixer  beating until light and fluffy. 3. Add in egg yolks gradually, one egg yolk at a time. Beat well after each addition. 4. Stir together milk and vanilla. 5. Sift together flour, salt and baking powder; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. 6. Divide batter into two equal portions, one portion mix with chocolate mixture and another one remain as plain batter. Set aside. 7. Beat egg whites and sugar at medium speed until stiff peaks form; gently fold equally into two batters. 8. Spoon 1 tbsp of chocolate batter into center of the cake moulds followed by plain batter, continues alternately until 3/4 full. Tap the tin to remove any air bubbles. 9. Bake for 30-35 minutes or until a wooden pick inserted in center comes out clean. 10. Cool in pan on wire rack for 10 minutes.