I love flipping through Martha Stewart’s baking cookbooks, imagining myself reproducing the meticulously decorated cakes and cookies in the glossy pictures. Then I come to my senses. Any kind of frosting, icing, or even the simplest glaze is sure to be a disaster in my kitchen. Martha must be aware of people like me because she was gracious enough to include a few recipes for cupcakes that need no toppings.
Sun Oven Marbled Cupcakes
(adapted for the Sun Oven form Martha Stewart’s Cupcakes)
1 3/4 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk, at room temperature
1/3 cup heavy cream, at rook temperature
1/2 cup unsalted butter, at room temperature
1 cup sugar
3 large eggs, at room temperature
1 teaspoon vanilla extract
1/3 cup unsweetened Dutch-process cocoa powder
1/4 cup boiling water
Set Sun Oven out to preheat. Line muffin tins with paper liners or arrange silicone baking mold in a baking pan.
Sift together the flour, baking powder, and salt; set aside. Combine the milk and cream; set aside.
Using an electric mixer cream the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated. Beat in the vanilla. Add the flour mixture in three additions, alternating with two additions of the milk mixture, beating until combined.
Transfer 1 cup of the batter to another bowl. In a small bowl mix together the cocoa and boiling water. Stir the cocoa mixture into the reserved 1 cup of batter.
Fill the prepared muffin tins with alternating spoonfuls of vanilla and chocolate batter, filling each three-quaters full. Run a wooden toothpick through the batter to make swirls. Using a wire rack to separate them, cross stack the pans in the Sun Oven. Bake until a toothpick inserted into the center of one cupcake comes out clean, 35 to 40 minutes. The top pan may cook faster than the bottom one. Transfer tins to wire racks and let cool completely before removing the cupcakes.