Easy Dairy-Free Vanilla-Chocolate Swirl Cupcakes

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My son wanted to make cake that was vanilla and chocolate. Since we had just made vanilla yogurt cake, and since I had just seen David Leibovitz’s chocolate cupcake version of yogurt cake on Steamy Kitchen, I thought: Why not make vanilla batter and chocolate batter and marbelize them? Why not vanilla-chocolate swirl cupcakes?

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I asked my husband for his vote and he wanted dairy-free, so I substituted soy milk for the yogurt.

I followed David’s recipe, but only used 4 ounces of bittersweet chocolate instead of 7 ounces. Instead of melting the chocolate with 1/4 cup oil, I melted it with 2 Tbl. of oil. The melted chocolate gets mixed in last. Basically, you add melted chocolate to vanilla batter.

So, to make the marble cupcakes, I spooned a little vanilla batter into the bottom of twelve cupcake liners (1/4″ – 1/2″ thickness of batter). Then we mixed the chocolate into the rest of the batter and blobbed the chocolate batter over the vanilla batter. Each cupcake liner got only slightly more chocolate batter than vanilla. It was mostly equal. Then my son and I swirled the cupcakes gently with an offset spatula to marbelize the batter.

The cupcakes domed very nicely and looked very pretty. My husband swooned over these cupcakes, “An A+. One of the best I’ve tasted.” The texture was perfect: light, fluffy, moist but not oily.

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Vanilla Chocolate Swirl Marble Cupcakes

Melt together and reserve:
4 ounces  bittersweet or semisweet chocolate, chopped
2 Tbl. corn oil

In a bowl, mix together to make THE WET MIXTURE:
6 Tbl. corn oil
1/2 cup soy milk
1 cup sugar
3 large eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract

In another bowl, mix together to make THE DRY MIXTURE:
1 1/2 cups (6.65 ounces) flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Combine the the wet mixture with the dry mixture to make a smooth batter. Spoon about half the vanilla batter into 12 muffin cups. Add the melted chocolate mixture with the remaining half of the batter to make the chocolate batter and spoon the chocolate batter over the vanilla batter. Swirl just a little with a knife or offset spatula.

Bake at 350 degrees for 25 minutes, or until just set in the center.

Yield: 1 dozen cupcakes

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3 Responses to “Easy Dairy-Free Vanilla-Chocolate Swirl Cupcakes”

  1. Leora Says:

    Elegant. You are an excellent baker. Maybe I should hire you to do desserts for my daughter’s bat-mitzvah (in less than 3 years).

  2. Parshat Noach: Mabul Cupcakes « Pragmatic Attic Says:

    […] too, and marbelized it with chocolate batter. If you want a plain chocolate vanilla version, try my vanilla chocolate swirl cupcakes for your mabul […]

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