Gluten Free Marble Cupcakes

Another recipe from Martha Stewarts Cupcake book redone gluten free!

Ingredients:
1 ¾ Jules Flour
2 Teaspoons baking powder
½ Teaspoon salt
1/3 Cup milk, room temperature
1/3 cup heavy cream, room temperature
½ cup (1 stick) unsalted butter, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1/3 cup unsweetened Dutch process cocoa powder (we used Hershey’s)
¼ cup boiling water
Confectioners’ sugar for dusting

Directions:
1. Preheat oven to 350 degrees. Stir GF Jules flour, baking powder, and salt. Combine Milk and Cream.

2. With an kitchen aid mixer on medium speed, cream butter and granulated sugar until pale and fluffy. Add eggs, one at a time, beating until each one in. Beat in vanilla.

Martha always likes to say “scraping down the bowl as needed” – I feel this is most likely common sense – but if you are the type of person to not scrape down the mixing bowl as needed I will include – SCRAP DOWN THE BOWL AS NEEDED.

Martha also likes to remind us to place the paper liners in the cupcake tins. Again, I hope you are doing that without me mentioning it. If not, maybe you should reconsider cooking, as you are in way worse shape than me! Haha!

3. Add flour mixture in three batches, alternating with two addition of milk mixture and beating until combined.

4. To make chocolate batter, measure out 1 cup batter and transfer to another bowl. Combine cocoa and the boiling water in a bowl. Stir into reserved 1 cup batter.

Tip: You need to be able to do this quickly and you might need to play around with the exact amounts. I found that 1/3 a cup of the cocoa was too much. Again I used Hershey’s cocoa gluten free from the store and that might have something to do with it. I used closer to ¼ a cup cocoa.

5. Fill prepared cups with alternating spoonfuls of vanilla and chocolate batter, filling each three-quarters full. Run the tip of a paring knife or wooden skewer through the batter in a figure eight motion to make swirls. (This might work great for you – I had a terrible time! Find the strategy that works well for you – I ended up just using a spoon).

6. Bake until tops are golden and cake tester comes out clean, roughly 20 minutes. (Took mine closer to 30 – again, might be the Gluten Free aspect).

7. Dust with sugar for appearance.

 I find storing these cupcakes difficult. They came out great (on my second try) and I could have served them immediately, but overnight in the refrigerator they suffered. Freezing them will probably work out better – even just for over night. They are my favorites so far – more adult than kid cupcakes – my kids did not like them as much as the other cupcakes we have been making.