I read somewhere that sour cream usually gives your final product a boost of moisture, which is why I've taken to replacing a lot of the liquids (like milk or water) in many of the recipes I've come across with sour cream. Haven't regretted any of my substitutions so far :)
Another thing I tried and haven't regretted is subbing the white chocolate in this recipe with dark chocolate, and adding chocolate powder to the batter for a black-forest type cherry cupcake. Absolutely to die for. <3
Anyways, here's the recipe!
Cherry and White Chocolate Chip Cupcakes
Ingredients
Ingredients
1.5 c sifted flour
⅔ c sugar, or any sugar substitute. I recommend Xylitol
⅔ c sugar, or any sugar substitute. I recommend Xylitol
2 dashes cinnamon or all-spice powder
¾ tsp baking powder
¾ tsp baking soda
¼ tsp salt
1 egg
1 c (8 oz) sour cream
5 tbs butter, melted
1 tsp vanilla extract
¾ c white chocolate chips
½ c morello cherries, pitted and chopped (you can use fresh cherries as well)
Instructions
Preheat the oven to 173 C
Prep your cupcake tins with cups
In a large bowl, combine butter, vanilla, sour cream and egg
Sift in the flour, and mix in the rest of the dry ingredients (except the cherries and white chocolate chips)
until just incorporated
Gently fold in the chocolate chips and cherries
Scoop in enough batter to fill 3/4s of the cupcake tin
Bake for about 15-20 minutes, or until a toothpick inserted near the center comes out clean
Let cool for at least 5 minutes before serving it up! :)
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