It will save a significant amount of time. Your cupcakes taste about the same
either way, but if you don't use paper, you will lose one or two cupcakes no
matter how well-greased your muffin tin. And greasing, then cleaning, a muffin
tin is no one's idea of fun.
The Patron's Marbled Cupcakes
1 cup unsalted butter (2 sticks) (organic if possible)
2 cups sugar
4 large eggs
1 cup milk
1½ teaspoons vanilla (Matt Jones uses Madagascar)
2½ cups flour
2 teaspoons baking powder
Pinch salt
3 tablespoons cocoa powder, sifted
Preheat the oven to 350 degrees. Line a muffin tin with paper cups.
Using a mixer (paddle attachment if you have one), beat the butter until light
and fluffy. Add the sugar and continue to mix well. Add the eggs 1 at a time,
beating after each addition until incorporated.
In a bowl, whisk together the milk and vanilla. In another bowl, whisk together
the flour, baking powder and salt.
Reduce the mixer's speed to low. Alternately add the flour and milk mixtures
until a smooth batter is formed. Transfer one-third of the batter to a bowl and
whisk in the cocoa powder.
Fill about 1½ dozen cupcake liners a little less than two-thirds full with the
vanilla batter. Drop spoonfuls of chocolate batter randomly into the vanilla
batter. Run a knife through the batters, gently cutting the flavors together to
create a marbled effect. (Do not stir.)
Fill about 9 to 12 cupcake liners a little less than two-thirds full with
chocolate batter. Drop spoonfuls of vanilla batter on top. Use a knife to swirl
the flavors.
Bake until a toothpick inserted into the middle of a cupcake comes out clean,
about 30 minutes.
Let the cupcakes cool in their pans.
Makes about 2½ dozen, or a little less.
Nutritional information per unfrosted cupcake: 159 calories, 7 grams fat, 2
grams protein, 22 grams carbohydrate, trace of fiber.
Chocolate Frosting
3½ cups confectioners' sugar
1 cup unsweetened cocoa powder
1 cup (2 sticks) unsalted butter, room temperature
¼ cup milk
2 teaspoons vanilla (preferably Madagascar)
Into a medium bowl, sift together confectioners' sugar and cocoa powder. In a
separate bowl, beat butter, milk and vanilla together until smooth. Add the
sifted sugar and cocoa mixture, about one-third at a time, to the butter
mixture. If desired, thin by adding a little splash more of milk.
Use immediately or refrigerate.
Makes about 2½ cups of frosting.
Note: These soft, fluffy cupcakes are easy to make, but
people will think you went to a lot of trouble. Be careful not to stir the two
batters together when marbling — if you're too enthusiastic, the finished
cupcakes could end up with a funny, muddy color.
