White Chocolate Cupcakes with Candied Kumquats - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Coconut milk enhances the taste of the white chocolate; kumquats add tang.
Ingredients
- 8 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
- 1 3/4 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon coarse kosher salt
- 1 cup sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 tablespoon vanilla extract
- 1/2 cup canned unsweetened coconut milk*
- 3 large egg whites
Instructions
- Preheat oven to 325 °F. Line three 6-cup muffin pans with paper liners. Place white chocolate in metal bowl set over pan of barely simmering water. Stir until melted and smooth.
- Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat sugar, butter, and vanilla in large bowl until blended. Add hot white chocolate to sugar mixture; stir to combine. Add flour mixture in 3 additions alternately with coconut milk in 2 additions, beating batter just to combine between additions.
- Using clean dry beaters, beat egg whites in medium bowl until soft peaks form. Gently fold egg white mixture into batter in 3 additions.
- Divide batter among muffin cups (about 1/4 cup each). Bake until tester inserted into center comes out clean, about 25 minutes. Cool completely. (Can be made 1 day ahead. Store in airtight container at room temperature.)
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