Delight in the charm of these Petite Swirled Marble Gugelhupf Cakes, perfect for adding an elegant touch to your coffee table or sweetening a cozy afternoon.
Ingredients:
- 150 g butter, softened to a creamy consistency
- 150 g sugar, for a sweet foundation
- 3 medium eggs, for richness and structure
- 200 g all-purpose flour, the canvas of the cake
- 2 tsp baking powder, for a gentle lift
- 3 tbsp milk, to moisten
- 2 tbsp cocoa powder, for a deep chocolatey swirl
- 1 tsp vanilla extract, for a fragrant note
Instructions:
- Preheat your oven to a gentle 180°C, readying it for the bake. Lovingly prepare your mini Gugelhupf molds with butter and a dusting of flour.
- In a mixing bowl, whisk together the softened butter and sugar until they’re light and fluffy, a cloud of sweetness.
- Add the eggs one by one, incorporating them fully, and then stir in the vanilla extract, infusing the batter with its essence.
- Whisk the flour and baking powder together, then gradually add this to the wet ingredients, mixing until the batter is smooth and welcoming.
- Divide the batter evenly, stirring cocoa and milk into one half, creating two contrasting colors.
- Alternate spoonfuls of the light and dark batters into the molds, filling each to about two-thirds full.
- With a skewer or thin stick, dance through the batter to create a marbled masterpiece.
- Bake the Gugelhupfs for 15-20 minutes, or until they’ve risen to golden-brown perfection.
- Let the cakes cool just enough to handle before unmolding them, revealing their marbled beauty.
- Dust with powdered sugar to give them a delicate, snowy finish.
Serve these Petite Swirled Marble Gugelhupf Cakes as a beautiful treat that’s as delightful to look at as they are to eat. Each mini cake is a swirl of flavors and a testament to the joy of baking. Enjoy every bite! 👩🏻🍳🍰
