Hostess with the Most-ess Cupcakes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 2 cups warm water
- 1 1/2 cups cocoa powder
- 2 1/4 cups sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons kosher salt
Instructions
- For the cupcakes: Preheat the oven 350 degrees F. Line cupcake pans with 24 decorative paper liners.
- Whisk the water and cocoa to make a smooth, lump free paste. Set aside.
- Combine the sugar and oil in a mixer and beat on medium speed. Add the eggs one at a time. Beat in the sour cream and vanilla extract. Add the flour, baking soda and salt. Mix on low until just incorporated. Mix in the cocoa paste.
- Spoon the batter into the prepared cupcake pans, filling almost to the top of the liners. Bake until a cake tester comes out clean, about 25 minutes. Allow to cool.
- For the fluff filling: Fill a pot that is large enough for your mixing bowl to rest on top of halfway with water and bring to a simmer.
- Place your mixing bowl over the simmering water and whisk the egg whites, sugar and vanilla seeds until the mixture is warm and the sugar dissolves.
- Place the mixing bowl in your stand mixer and whisk on medium-high until the meringue is cool and thick.
- For the ganache: Boil the cream and corn syrup. Melt the chocolate. Pour the cream over the melted chocolate and emulsify with a hand mixer. Keep warm.
- To assemble: Fill a piping bag with the fluff filling and pipe a dollop of filling into each cupcake. Dip the tops in the ganache and decorate with melted white chocolate swirls or sprinkles as desired.
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