Marble Cake Muffins, on Request with Topping

Marble cake muffins
Marble cake muffin decorated with topping photographed from above © Thomas Sixt Foodfotograf.

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Hi, I am a German Chef and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Cooking questions I answer you gladly at the end of the articles. Have fun and good luck!

Today I have prepared the wonderful marble cake muffins for you. The small cakes are practical and quick to bake. A perfect souvenir for the colleagues or the girls’ evening. But hey – also we boys love these little cakes because they actually make us slim 🙂

To the delicious mini cake we treat ourselves to a fine topping today. Yes, it’s coming along very well… white chocolate with cream cheese brings a dazzling cream on the cake. At the same time you can still be artistic while decorating and spoil your loved ones incredibly. The eye always enjoys with…

Wish you now much pleasure in enjoying it. If you have any open questions, you can send them to me using the comment function at the bottom of the page. I wish you every success for your baking morning!

Marble cake with icing sugar
Marble cake with icing sugar I show you in another post!

1. Baking small cakes makes you happy

You bake muffins in small paper cups, which is practical and offers you a surefire method of baking cakes.

You don’t need butter or breadcrumbs for the moulds, you can fill in the dough directly. Please get a muffin baking tray and the paper cups.

Super practical: You can make small cakes with paper cups and don’t have to worry about falling.

Baking tip from chef Thomas Sixt
Muffin paper cases
Place the muffin paper cups in the corresponding muffin form.

2. The ingredients quick list for shopping

To help you find everything quickly, I have summarised the baking ingredients for you here:

2.1. For your mini cakes

  • wheat flour type 405
  • or gluten-free flour for baking
  • 3 pieces organic eggs
  • 250 g brown whole cane sugar
  • 1 packet of butter of 250 g
  • vanilla flavour
  • cocoa
  • genuine rum
  • cream
Marble cake ingredients
I have already photographed the ingredients for your marble cake.© Thomas Sixt Food Photographer

2.2. For your topping with cream cheese and white chocolate

White decorative cream for cakes
Prepare the topping with white chocolate, cream cheese and creme fraiche. © Thomas Sixt Food Photographer

The white cream always reminds me of Raffaelo’s filling. Very delicious!

Creme Tip from cook Thomas Sixt

3. Baking time and what to consider…

Let’s deal briefly with the baking time of the small cakes and the right oven level:

I have tried hot air as well as top and bottom heat and the traditional baking method is best here.

Mini marble cakes should be baked at 170°C with top and bottom heat. Place the tray in the middle of the oven on a grid. The result is a juicy, fine marble cake muffin. Please preheat the oven for 15 minutes – the baking time is approx. 30-35 minutes!

Mini marble cake baking tip from chef Thomas Sixt
Marble cake muffins
Marble cake muffins after baking. The little cakes look wonderful.

4. When is the cake ready baked?

Stick to the shortest indication of baking time. Put the baking tray with the ramekins in the oven and set the kitchen alarm clock. Keep the oven door closed until the bell rings.

So, the kitchen alarm clock has rung, now please take a thin, dry wooden skewer and stick it into a mini cake. Pull out the wooden skewer quickly and see if there is still cake dough on the wood. Still liquid? The baking time has fallen far short of or your oven is not heating properly. Some dough crumbs on the skewer? Then let the cakes bake for another 5 minutes.

Only when the wooden skewer comes out of the cake spick and span, your cake is finished! I have added another vivid picture.

Wooden skewer without dough
When is the cake ready? If the wooden skewer is without dough and crumbs after piercing – the cake is ready.

Wooden skewer method for testing the cake ready baked creates safety!

Baking tip, when the cake is ready by cook Thomas Sixt

5. Prepare the white cream as a topping

Your pastry is in the oven? Then you can now dare to get to the topping. First cut the chocolate very finely and melt 2/3 of the chocolate in a bain-marie. See the step by step pictures below!

Then remove the chocolate from the pot in the bowl and stir in the rest of the chocolate. When the chocolate is at a lip-warm temperature, you can stir in the crème fraiche and the cream cheese and quickly chill the chocolate cream.

Lip warm means that if you put some chocolate on your lips and it doesn’t feel warm anymore, the chocolate is tempered lips-warm. Careful! Tasting hot chocolate leads to burns!

Lip-warm tip from chef Thomas Sixt
White chocolate cream while stirring
The white chocolate cream is a delicious topping. It is easy to make and tastes delicious. Gourmets love to add a little Cointreau!© Thomas Sixt Food Photographer

6. Baking impressions and pictures to get in the mood

I have added some pictures of the production and summarized the most important tips.

white couverture cut
Baking tip 1: Always separate the chocolate before melting. The result will then be more even. © Thomas Sixt Food Photographer
white chocolate in a double boiler
Baking tip 2: The chocolate is easier to melt in a porcelain bowl.© Thomas Sixt Food Photographer
Gradually add the eggs
Baking tip 3: Work the eggs individually into the cake batter.
Cake batter on hand mixer
Baking tip 4: The stirred cake falls off the whisk. Flour makes the cake mixture firmer, cream more liquid.
Marble cake muffins with cream and decoration
Cooking tip 5: Allow the cream to cool well and apply and decorate with a dressing bag and star-shaped spout just before serving. If the cream is too firm, place the dressing bag in the microwave for 15 seconds as an exception. © Thomas Sixt Food Photographer

I could not resist and had to decorate the muffins with cream. These actually became “marble cake cupcakes”, sorry!

Means baker and decorator Thomas Sixt

7. Recipe marble cake muffins

Before the joy of nibbling on the dough 🙂 you must now open your bakery! Wish you good luck!

Marble Cake Muffins

Baking recipe for small cakes with marble pattern, baked, photographed and written down by cook Thomas Sixt.

Servings 12
Calories 324
Total Time 50 Min.

Bake your own marble cake muffins with and without topping. Baking recipe with step by step photos and many tips.

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Marble cake muffins
Marble cake muffin decorated with topping photographed from above © Thomas Sixt Foodfotograf.

Courses

Preparation Time

20 Min.

Cook Time

30 Min.

Ingredients

Kuchen

140 g butter (I use room warm butter)
140 g brown sugar (I use whole cane sugar)
1/2 tsp vanilla flavour
2 pinches Salt (I use primal salt)
2 cl rum
3 pc eggs
200 g Flour (wheat flour or gluten-free flour)
2 tsp Baking Powder (Attention: two level teaspoons)
1 tbs Cream
2 tbs Cocoa

White chocolate topping with cream cheese

200-250 g white couverture (white chocolate)
3 tbs cream cheese
3 tbs Créme Fraîche
1 tsp Cointreau (optional recommendation from the chef )
3 tbs sugar decoration (or grated chocolate)

Instruction

Marble cake ingredients
I have already clearly photographed the ingredients for your marble cake. © Thomas Sixt Food Photographer

Prepare the ingredients in the kitchen.

Muffin paper cases
You put the muffin paper cases in the corresponding muffin tin.

Preheat the oven at 175°C top and bottom heat for at least 15 minutes. Place the paper cups in the muffin tray.

Mix the butter with sugar
Mix the butter with sugar

Stir the butter at room temperature for a good minute until smooth, then gradually add the sugar.

stir the eggs one by one into the batter
Whipped open, add the eggs to the dough one at a time and stir.

Then add the beaten eggs one by one to the dough and stir in.

Mix the dough together
Mix all eggs in the batter.

Stir the dough for another minute.

Add flour
Work the sifted flour into the dough.

Add the freshly sifted flour and baking powder to the dough.

Mix the dough with the flour
Mix the dough with flour.

Incorporate the flour evenly.

Finish tearing the dough
Mix the dough, it should tear.

Work the dough evenly. The dough should fall “tearing” back into the bowl when you lift it out. If the dough is too soft, add some flour. If the dough is too firm, add some cream. If the dough falls from the whisks that are turned off, the consistency will fit well.

Pour light cake batter into muffin shapes
Pour the light marble cake batter into the prepared muffin cups, spoon by spoon.

Pour the light-coloured marble cake batter into the prepared paper muffin tins spoon by spoon.

Refine the light dough with cocoa
Mix the remaining light dough with cocoa.

Mix the remaining light-coloured dough with cocoa, cream and rum and finish the dark cake mixture.

Mix the dark dough
Mix the dark dough with the ingredients.

Spread the sides of the bowl with a pastry spatula and stir again before filling. Do not forget to nibble the dough!

Pour the dark batter into the muffin tins
Add the dark batter to the light batter in the muffin molds.

Add the dark batter to the light batter in the muffin cups. You can do this quite well with a wet spoon.

Making marble cake patterns
Mix the dark dough with the light dough in a spiral.

Mix the dark dough with the light dough in a spiral. This creates the typical marble cake pattern. Then bake for 35-40 minutes on the middle shelf on the oven rack.

Chopsticks test when baking a cake
Check the baked cake with the test stick. If there is no more dough left on the wood, the cake is ready.

Prick the cake with a wooden skewer and check if the cake is ready baked.

Wooden skewer without dough
When is the cake ready? Wooden skewer without dough – the cake is completely baked.

If no more dough sticks to the spit, the cake is ready baked.

Marble cake muffins
Marble cake muffins after baking. The small cakes look wonderful.

Remove the small cakes from the muffin tin and let them cool down.

Prepare white cream as topping

white couverture cut
Tip 1: Always cut the chocolate before melting it. The result then becomes even greed. © Thomas Sixt food photographer

Finely cut the white couverture with a knife.

white chocolate in a double boiler
Baking tip 2: The chocolate is easier to melt in a porcelain bowl. © Thomas Sixt Food Photographer

Melt 2/3 of the white and cut couverture at 45°C in a porcelain bowl in a hot water bath.

White chocolate when melting in a water bath
Melt the white, finely chopped chocolate in a double boiler.

Take the bain-marie out of the pot and stir in the remaining chocolate.

White decorative cream for cakes
You prepare the topping with white chocolate, cream cheese and crme fraiche. © Thomas Sixt food photographer

Let the melted chocolate temper. Follow the tips in the article on the lip-warm test. Then add cream cheese and créme fraîche to the chocolate.

White chocolate cream while stirring
The white chocolate cream is a delicious topping. Succeeds simply tastes delicious. Gourmets like to add a little Cointreau! © Thomas Sixt food photographer

Mix the white cream quickly and chill.

Marble cake muffins
Marble cake muffin decorated with topping photographed from above © Thomas Sixt Foodfotograf.

Before serving, decorate the small cakes with the cream and sprinkle with confectionery or chocolate. Quickly serve with coffee or tea and enjoy together!

Video

8. Calories and nutritional values at a glance

9. More ideas for baking cakes

10. More ideas for cupcakes

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