I’ve never had marble cake before, in reality, I should say I’ve never seen a marble cake before. And I’ve been searching long and wide for a good fool-proof recipe and since I promised my kids I’ll bake cupcakes for them, I adapted a marble cake recipe (from here) and converted it to a cupcake recipe. I also wanted to substitute half the fat in the recipe with thick Greek yogurt. I found the cupcakes needed little more sweetness so I served them with caramel sauce and its completely optional. Now I didn’t say they are completely healthy to gorge on, but when moderately eaten they make a good alternative.

The cupcakes were absolutely delicious and I was so happy with the results. They were moist, fluffy with beautiful swirls that I ended up gazing at them more than eating them. The beauty of these cupcakes is that there is always a new pattern in each cupcakes and an artistic eye will have a feast just by looking at them. Don’t count on holding them in your hands for too long as they’ll magically disappear especially if you have kids like mine. Off to the recipe, Enjoy your feast!!!

Step-by-Step Pictorial:

In a bowl, sieve all-purpose flour, baking powder, and baking soda. Keep aside. In another bowl cream butter and sugar until light and creamy.

Add thick Greek yogurt and mix well. To this, add milk powder, vanilla essence, and mix well without any lumps. Add milk and give a quick stir until all the ingredients are well combined.

Add the flour mixture and mix well. The batter should be thick and creamy. Take 1/4 cup of the batter in another bowl. Add unsweetened cocoa powder and hot water and mix well. Keep aside.

Preheat oven to 350 F. Pour 2 tablespoons of vanilla batter(white batter) and 1 tablespoon of chocolate batter into each prepared muffin mold. Using a toothpick make swirls and use your imagination to make any pattern of your choice. If you like more of chocolate, then add 2 tablespoons of chocolate batter and 1 tablespoon of vanilla batter and make swirls. Bake the muffins for 15 to 20 minutes or until a tooth pick inserted comes out clean. Remove the muffins from the oven, cool completely on wire rack. Serve topped with caramel sauce. Enjoy!!!

Eggless Marble Cupcake with Caramel Sauce

Yield: 12 to 15 cupcakes

Ingredients

All Purpose Flour – 1 1/4 cup
Baking powder – 2 tsp
Baking soda – 1/2 tsp
Butter – 1/4 cup
Powdered sugar – 3/4 cup
Thick Greek Yogurt — 1/4 cup
Fat Free Milk powder – 3 tbsp (Alternatively sweetened condensed milk can be used)
Vanilla essence – 1 tsp
Milk – 1 cup
Unsweetened Cocoa powder – 2 tbsp
Hot water – 2 tbsp

Instructions

In a bowl, sieve all purpose flour, baking powder, and baking soda. Keep aside.
In another bowl cream butter and sugar until light and creamy. Add thick Greek yogurt and mix well. To this, add milk powder, vanilla essence, and mix well without any lumps. Add milk and give a quick stir until all the ingredients are well combined.
Add the flour mixture and mix well. The batter should be thick and creamy. Take 1/4 cup of the batter in another bowl. Add unsweetened cocoa powder and hot water and mix well. Keep aside. The vanilla batter and the chocolate batter are ready to be used for making the marble effect.
Preheat oven to 350 F. If you want a white cupcake with chocolate swirls then pour 2 tablespoons of vanilla batter(white batter) and 1 tablespoon of chocolate batter into each prepared muffin mold. Using a toothpick make swirls and use your imagination to make any pattern of your choice. If you like more of chocolate, then add 2 tablespoons of chocolate batter and 1 tablespoon of vanilla batter and make swirls.
Bake the muffins for 15 to 20 minutes or until a tooth pick inserted comes out clean. Remove the muffins from the oven, cool completely on wire rack. Serve topped with caramel sauce. Enjoy!!!