Marble Chiffon Cupcakes
2 tablespoons PLUS 1-1/2 cups sugar, divided
2 tablespoons PLUS 1/2 cup vegetable oil, divided
1/3 cup cocoa
1/4 PLUS 3/4 cup cold water, divided
1 tablespoon baking powder
1 teaspoon salt
7 eggs, separated
2 teaspoons vanilla extract
1/2 teaspoon cream of tartar
Preheat oven to 325. In large measuring cup or small bowl, combine 2 tablespoons sugar, 2 tablespoons oil, cocoa and 1/4 cup water. Stir until smooth. Set aside. In a large bowl, combine flour, 1 1/2 cups sugar, baking powder and salt. Add 1/2 cup oil, 7 egg yolks, 3/4 cup water and vanilla. Beat on low speed until mixed throughly.Then, beat on high for 5 additional minutes.
In a very clean bowl, beat egg whites with cream of tartar until stiff peaks form. Pour the egg whites over the batter and fold in with a spoon or spatula just until blended. Remove 1 1/2 cups of the batter and fold into the chocolate mixture. Fill each ungreased or lined cupcake pan 2/3 of the way with the vanilla batter. Top with a teaspoon of the chocolate batter. Using a knife, trace an ‘x’ pattern to swirl the batter. Repeat for each cupcake. Bake 12-5 minutes or until the top of the cake springs back when you touch it. Cool and ice. Good spinkled with confectioners’ suga or spread with whipped vanilla butter cream icing.