COFFEE MARBLED CHIFFON CUPCAKES

Ingredients:

1-1/8	cups	MAGNOLIA CAKE FLOUR
1/2	tsp	BAKE BEST BAKING POWDER
1/2	tsp	iodized fine salt
3/4	cup	sugar
1/4	cup	corn oil
4	pc	MAGNOLIA BROWN EGGS, separate egg yolks from whites
5	tbsp	water
1/4	tsp	cream of tartar
2	tsp	instant coffee powder
1	tbsp	hot water

1 (225 g)	pack	MAGNOLIA GOLD BUTTER UNSALTED
2	tsp	vanilla extract
4	cups	powdered sugar
2	tbsp	MAGNOLIA FULL CREAM MILK

Procedure:

Preheat oven to 350°F. Line cupcake mold with cupcake liner. Set aside.
For the chiffon cake, combine flour, baking powder, salt, half of sugar (about 6 tbsp), oil, egg yolks and water. Mix and set aside. In a separate bowl, beat whites and cream of tartar to soft peak stage. Gradually add remaining sugar and continue beating until medium stiff peak stage.
Carefully fold in egg white foam into flour mixture until fully incorporated. Divide batter into two. Meanwhile, combine coffee and hot water. Add coffee mixture into one batter.
Pour batters alternately into cupcake mold to create a marbled effect. Bake for 12 to 15 minutes or until toothpick inserted in the center comes out clean. Cool completely.
To make buttercream frosting, cream butter at room temperature until smooth and fluffy using a hand mixer, a stand mixer with paddle attachment, or a wooden spoon. Gradually beat in powdered sugar until fully incorporated. Add vanilla and pour in milk. Beat for an additional 3 to 4 minutes. Pipe buttercream onto cupcakes.

Makes 18 pieces.

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