Disco Ball Cupcakes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
A fun dessert for a special occasion.
Ingredients
- 2 2/3 cups all-purpose flour
- 1 1/4 cups unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (8 oz) sour cream
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 1 cup unsalted butter, (2 sticks)
- 2 cups granulated sugar
- 2 eggs
- 1 1/4 cups strong coffee
- 1/3 cup pasteurized egg whites
- 4 1/2 cups confectioner's sugar, plus 1 tablespoon
Instructions
- Chocolate Cake
- Preheat the oven to 350 °. Line tins with cupcake wrappers.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
- In a separate bowl, combine the sour cream, vanilla and almond extract. Set aside.
- In the bowl of a standing mixer fitted with a paddle attachment, combine the butter and sugar and beat on medium speed until smooth.
- Set the mixer to low speed and add the eggs, one at a time, scraping thoroughly between each addition.
- Alternately add the flour and sour cream mixtures to the butter mixture in two batches, starting and ending with the flour mixture. Scrape down the bowl after each addition.
- Gradually pour in the coffee. Scrape down the bowl and beat until thoroughly combined.
- Divide the batter evenly between the muffin tins. For cupcakes, bake 20 to 25 minutes or until they spring back after being touched.
- Allow the cupcakes to cool for 20 minutes.
- Royal Icing
- Beat egg whites until frothy. Add confectioner's sugar gradually, and beat until shiny and thick. Spoon into a piping bag and decorate like disco balls.
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