This is a recipe I've had bookmarked for quite a while and just needed an excuse to make. I have been slacking on making something for the girls to bring to school to share with their friends, and since I had all of the ingredients on hand for this recipe, I figured it would be a good day and a good reason to make them.
These cupcakes are definitely not difficult to make, however I needed WAY too many separate bowls for this recipe, and since I hate doing the dishes (even w/the dishwasher), I'm probably not going to make these again anytime in the near future. How lazy am I!?
With that said, however, this got 2 thumbs up from everyone in our family...except from Chloe who claims, "I no like muffins." (Yes, she does!)
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/8 teaspoon salt
2 large eggs, separated 4 tablespoons unsalted butter, at room temperature
1/2 cup sugar
1 teaspoon vanilla extract 1/2 cup low-fat buttermilk
1/4 cup miniature chocolate chips
2 tablespoons confectioners' sugar, optional
Preheat oven to 350 degrees. Line a 12 cup muffin tin with paper liners. In a bowl sift flour, cocoa, baking soda and salt. Set aside.
In a bowl, beat egg whites on high speed until stiff peaks form. Rinse and dry beaters.
In a large bowl beat butter and sugar until light. Add yolks, one at a time, beating well after each. Beat in vanilla. With mixer on medium-low speed, beat in 1/3 flour mixture, then half of the buttermilk. Repeat ending with flour.
Fold in 1/3 egg whites. Fold in remaining egg whites and chocolate chips. Divide batter among muffin cups and bake until a toothpick inserted into center of a cupcake comes out clean (18-20 min). Let cook in pan on a wire rack for 5 minutes, then remove cupcakes to rack to cool completely. Sift confectioners sugar over cupcakes if desired.
Preheat oven to 350 degrees. Line a 12 cup muffin tin with paper liners. In a bowl sift flour, cocoa, baking soda and salt. Set aside.
In a bowl, beat egg whites on high speed until stiff peaks form. Rinse and dry beaters.
In a large bowl beat butter and sugar until light. Add yolks, one at a time, beating well after each. Beat in vanilla. With mixer on medium-low speed, beat in 1/3 flour mixture, then half of the buttermilk. Repeat ending with flour.
Fold in 1/3 egg whites. Fold in remaining egg whites and chocolate chips. Divide batter among muffin cups and bake until a toothpick inserted into center of a cupcake comes out clean (18-20 min). Let cook in pan on a wire rack for 5 minutes, then remove cupcakes to rack to cool completely. Sift confectioners sugar over cupcakes if desired.
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