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Chocolate Chip Cupcakes

This recipe for Chocolate Chip Cupcakes uses part whole wheat flour and part all-purpose flour, plus non-fat yoghurt or sour cream and Demerara sugar. Mix the ingredients as you would for cake batter, alternating wet and dry.

1 cup all-purpose white flour

1 cup whole wheat flour

tsp baking powder

tsp salt

1 cup sour cream or yoghurt (non-fat recommended)

1 tsp baking soda

cup butter

1 cup granulated sugar or Demerara sugar

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2 eggs

tsp vanilla

cup miniature chocolate chips, or regular size

Topping

2 tbls chopped nuts

2 tbls packed Demerara sugar

1 tsp cinnamon

OR: press one pecan half into each cupcake before baking (about cup pecan halves)

Mix white flour, whole wheat flour, baking powder, and salt thoroughly. In a separate bowl, combine soda and sour cream or yoghurt.

Cream the butter, gradually add sugar, and beat until light and fluffy; then, beat in the eggs, one at a time, and the vanilla until well combined.

Soft Strawberries apron
Soft Strawberries by Gourmand2go
Add the flour mixture gradually, alternating with the dairy mixture, as for cake batter. Fold in the chocolate chips.
Spoon batter into greased muffin pan, filling just to top. Sprinkle topping evenly over batter. Bake in 350° F oven for 35-40 minutes (or 25 minutes in a convection oven). Makes one dozen large cupcakes.
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