Marble Chiffon Cupcakes

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
2 cupsflour
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.


  1. Yum, yum, yum! I do love a cupcake!

  2. Mmmmmmmm… these look good 😀 Why settle for one flavour when you can have two!

  3. ooh! those look gorgeous 😀