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Before you jump to Marble Chiffon Cupcake recipe, you may want to read this short interesting healthy tips about Goodies that provide You Power.
Enjoying healthy foods tends to make all the difference in how we feel. We tend to feel way less gross when we increase our intake of healthy foods and decrease our consumption of junk foods. Eating more fresh vegetables helps you feel better than eating a portion of pizza. Deciding on healthier food choices can be difficult if it is snack time. Shopping for goodies can be a struggle because you have countless options. There’s nothing like one of these brilliant healthy foods when you really need an energy-boosting treat.
One of the most popular snacks is yogurt. The truth is, many people will substitute a container of yogurt for a healthy lunch-something we do not recommend. Low fat yogurt makes a fantastic snack, nonetheless. It is a protein-rich resource of nutritious nutritional vitamins. Yogurt is typically eaten to help preserve the digestive system because it is so easily digestible by many people. Fast hint: pick unsweetened yogurt and add walnuts or flaxseeds. It’s an excellent way to delight in a flavorful snack without too much sugar.
You will not have to look far to find a wide variety of healthy snacks that can be easily prepared. When you make the determination to be healthy, it’s simple to find what you need to be successful at it.
We hope you got insight from reading it, now let’s go back to marble chiffon cupcake recipe. You can have marble chiffon cupcake using 9 ingredients and 12 steps. Here is how you achieve it.
The ingredients needed to make Marble Chiffon Cupcake:
- Use egg yolks
- Take granulated sugar (for egg yolks)
- Prepare vegetable oil
- Take milk
- Get cake flour/low protein flour, sifted
- Get unsweetened cocoa powder, sifted
- Provide egg whites
- You need granulated sugar (for egg whites)
- Take cream of tartar or 1/2 tsp lemon juice (optional)
Instructions to make Marble Chiffon Cupcake:
- Youtu.be/X_JfPPA3Zr0
- In a medium bowl, beat egg yolks and sugar until creamy and lightened in color.
- Add milk, oil, and flour. Mix until combined.
- Separate half of the batter into another medium bowl. Add cocoa powder to one of them and mix until combined.
- 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.
- Gradually add sugar as you mix. Beat until stiff peak.
- Add 1/4 of beaten egg white/meringue into the non-chocolate batter. Mix thoroughly with a whisk or silicone spatula.
- 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.
- 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.
- 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.
- 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.
- 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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