Marble cupcakes

Dassera holidays had started and we were soon hitting the highway. An ideal time to bake my long pending choco-vanilla marble cupcakes. A very simple and beautiful looking ones.

• Maida 160 gm
• Cocoa powder 15 gm
• Sugar 100 gm
• Baking soda 1/2 tsp
• Salt a pinch
• Vanilla extract 1 tsp
• Butter milk 1 cup (240 ml)
• Melted butter plus veg oil 1/4 cup (approx 50:50)
• Choco chips a handful (optional)

Method:

• Preheat oven at 180 degree celsius.
• Sieve together maida, salt and baking soda for 3-4 times.
• Mix buttermilk, powdered sugar, oil-butter mixture and vanilla extract till the sugar gets completely dissolved. You can use an electric blender or a hand whisk to do this. 
• Slowly add the dry ingredients and mix well.
• Divide the batter into 2 parts. Add cocoa powder to one part and mix gently.
• Line a cup cake mould with liners or grease a cup cake mould with butter and dust it with flour and prepare it.
• Pour 1 tsp vanilla mixture and then pour 1 tsp cocoa mixture and make light swirls.
• Sprinkle white or dark choco chips on top. Bake at 180 degree celsius for 20-22 minutes.
• Check with a toothpick for doneness. If the toothpick inserted in the centre of the cupcakes come out clean, your cupcakes are ready. 
• Remove from oven and allow them to cool really well before storing them.

Notes:

• To make 1 cup buttermilk, squeeze juice out of 1 medium size lemon in the cup and fill the cup with milk. Keep it aside undisturbed for 5 minutes. It will start curdling. Your buttermilk is ready to be used.
• The chocochips can be avoided or replaced by dry fruits or nuts if desired.
• Check your oven temperature. Keep an eye on the cupcakes after 18 minutes.
• Do not open the oven during the first 15 minutes of baking.