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Special Marbled Cupcakes

3 c all purpose flour
3 c cake flour ½ tsp cream of

2 ½ tbsp baking powder tartar For the meringue:
1 tbsp baking soda ½ c sugar for egg 8 XL egg whites

1 ¼ c evaporated milk whites ½ tsp cream of
1 ¼ c condensed milk For the swirl: tartar
1 tbsp vanilla 1 c condensed milk ½ c sugar for egg

1 ½ c butter ¾ c cocoa powder whites
8 XL egg yolks

1 c sugar

Mix chocolate and condensed milk. Set aside.

Preheat the oven to 350°F. In a bowl of an electric mixer, cream the
egg yolks and butter. Cream for 5-8 minutes.

In another bowl, put egg whites, cream of tartar and sugar. Beat egg

whites till stiff.

Sift the dry ingredients twice and blend in the buttercream mixture. In
a bowl, add the condensed milk, evaporated milk, egg yellow food
color and vanilla. Stir until well-blended.

Fold the egg whites into the buttercream mixture.

Grease muffin pans with butter.

Fill the muffin pans with the batter, up to ¾ full. Mix swirl chocolate
mixture, and using a spoon to make a swirl on top.

Preheat the oven. Bake at 350°F for 12-25 minutes. 99