Choc and Vanilla Muffins
- For the chocolate cake batter
- ½ cup plain flour (sifted)
- 2 Tbsps Corn starch (sifted)
- 0.333 cup cocoa powder (sifted)
- ½ cup superfine caster sugar
- ½ cup Margarine (softened)
- 2 large eggs
- 1 Tbsp Sour cream
Preheat the oven to 170°C (150°C fan) | 325F | gas 3. Line a muffin tray with 8 large muffin cases.
Prepare the vanilla cake batter by combining all the ingredients for it in a large mixing bowl.
Stir a few times with a wooden spoon before beating with an electric whisk for 2 minutes until smooth and even. Set the batter to one side as you prepare the chocolate cake batter.
Combine the flour, cornflour, cocoa, sugar, margarine and eggs in a large, clean mixing bowl.
Stir a few times with a wooden spoon before beating with an electric whisk for 2 minutes until smooth and even. Add the sour cream and beat again briefly until incorporated.
Spoon the vanilla cake batter into the base of the muffin cases. Top with the chocolate cake batter, then use a cake tester to briefly swirl the batters together.
Bake for 25-30 minutes until a cake tester comes out clean from the cakes.
Once ready, remove from the oven and let the cakes cool before turning out from the tin and their cases. Serve warm or cold.