Gluten Free Marble Cupcakes
A swirl of vanilla and chocolate cake topped with vanilla buttercream is a classic that will never go out of style.
Servings 12 cupcakes
Calories 457kcal
Ingredients
Gluten Free Marble Cupcakes
- 2 oz semi-sweet chocolate chopped
- 2 eggs room temperature
- 1/4 cup milk room temperature
- 1 tsps vanilla
- 3.5 oz King Arthur gluten free measure for measure flour
- 5.25 oz sugar
- 1 tsps baking powder
- 1/2 tsp salt (scant)
- 8 Tbsps unsalted butter cut into 16 pieces, soft, but still cool
Vanilla Buttercream Frosting
- 1 cups unsalted butter room temperature
- 1 lbs powdered sugar sifted
- 1/2 Tbsp clear vanilla extract
- 1- 2 Tbsps cream or milk
- Pinch of salt
Instructions
Gluten Free Marble Cupcakes
- Melt the chocolate over a double boiler or in the microwave until smooth. Set aside to cool slightly while you prepare the batter.
- Preheat the oven to 350°F. Weigh the bowl of your stand mixer and write that down for later. Line a cupcake pan with paper cases.
- In a small bowl, whisk together the eggs, milk, and vanilla. Set aside. In the bowl of a stand mixer, sift together the flour, sugar, baking powder, and salt. Mix the dry ingredients on the lowest setting until combined, about 30 seconds.
- With the stand mixer still on the lowest speed, add the butter one piece at a time, waiting a few seconds between additions. Mix until the butter and flour begin to clump together, about 30-40 seconds after the last piece of butter is added. Scrape the bowl down.
- Add 3/4 of the egg mixture with the mixer on low and beat for 5- 10 seconds to incorporate. Bump the speed up to medium- high and beat until light and fluffy, about a minute. Scrape the bowl down.
- Add the remaining quarter of the egg mixture in a slow, steady stream down the edge of the bowl. If you hit the paddle, it will make a mess. It should take about 30 seconds to add this remaining mixture. Stop the stand mixer to scrape down the sides of the bowl. Beat again at medium- high speed for about 15 seconds to thoroughly combine.
- Split the cake batter in two with the help of an electric scale. Subtract the weight of the bowl (from step 2) from the weight of the batter in the bowl. Divide that number in half. That is the amount of batter you will remove and place in a second bowl. Add the melted and cooled chocolate to one of the bowls. Gently fold the chocolate into the batter until it is combined.
- Alternate tablespoon scoops of vanilla and chocolate batter in each cupcake cavity. Each will take about 3- 4 tablespoons. Wiggle a skewer through the batter.
- Bake for 20- 22 minutes or until the cupcakes spring back when touched. A skewer should come out clean.
- Cool in the pans for about 5- 10 minutes before transferring to a cooling rack. Cupcakes must cool completely before assembling.
Vanilla Buttercream
- Beat the softened butter for 4- 5 minutes, scraping the bowl of the stand mixer down once or twice. The butter should be very pale and fluffy.
- Add about a third of the sifted powdered sugar and the clear vanilla extract. Beat on low until the sugar is incorporated. Bump the speed up to a medium- low and beat for a minute.
- Scrape down the bowl and add roughly another third of the sifted powdered sugar and beat on low before bumping up the speed. Mix for another minute.
- Crape down the bowl and add the remaining sifted powdered sugar, a pinch of salt, and a tablespoon of cream. Beat on low before bumping up the speed and beating for a minute. If necessary, add more cream to get a creamy, smooth texture.
Notes
- The cupcake ingredients must all be at room temperature to combine well.
- I like to microwave my milk for about 10 seconds to bring it to the right temperature.