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Before you jump to Marble Chiffon Cupcake recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Select water over other products. Soda and coffee, when used in moderation, aren’t that bad. It is, however, a bad idea to exclusively drink soda or coffee. When you decide on water more than other beverages you are helping your body stay very healthy and hydrated. You’re also cutting hundreds of calories out of your diet— without having to deal with terrible tasting diet food. Effective weight loss efforts often depend exclusively on water intake.

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We hope you got benefit from reading it, now let’s go back to marble chiffon cupcake recipe. To cook marble chiffon cupcake you need 9 ingredients and 12 steps. Here is how you do that.

The ingredients needed to cook Marble Chiffon Cupcake:

1. Prepare egg yolks
2. Get granulated sugar (for egg yolks)
3. Provide vegetable oil
4. Use milk
5. Take cake flour/low protein flour, sifted
6. Use unsweetened cocoa powder, sifted
7. You need egg whites
8. Prepare granulated sugar (for egg whites)
9. Get cream of tartar or 1/2 tsp lemon juice (optional)

Instructions to make Marble Chiffon Cupcake:

1. Youtu.be/X_JfPPA3Zr0
2. In a medium bowl, beat egg yolks and sugar until creamy and lightened in color.
3. Add milk, oil, and flour. Mix until combined.
4. Separate half of the batter into another medium bowl. Add cocoa powder to one of them and mix until combined.
5. 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.
6. Gradually add sugar as you mix. Beat until stiff peak.
7. Add 1/4 of beaten egg white/meringue into the non-chocolate batter. Mix thoroughly with a whisk or silicone spatula.
8. Add another 1/4 of meringue and now we want to slowly mix without deflating the batter. Overmixing and 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.
9. Add 1/4 of the meringue into the chocolate batter. Mix thoroughly. Then add the rest of the meringue and slowly mix again just until combined.
10. 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.
11. 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.
12. 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.

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