Spring Cupcakes with Sugared Flowers - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
These dainty confections, iced with a pale shade of royal purple, are fit for a modern-day queen and her retinue. Dark, indulgent brownie batter is baked in gilded cupcake liners. The delicate hue of the smooth topping hints at its soothing floral flavor
Ingredients
- 3/4 c. all-purpose flour
- 2 tbsp. all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 10 1/2 tbsp. unsalted butter
- 3 1/2 oz. unsweetened chocolate
- 1 1/3 c. sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- Lavender Icing
- Sugared Flowers
Instructions
- Preheat oven to 350 degrees. Line 2 standard 12-cup muffin tins with paper liners. Whisk flour, baking powder, and salt.
- Put butter and chocolate into a heatproof bowl set over a pan of simmering water; stir until smooth. Remove from heat, and let cool slightly.
- With an electric mixer on medium speed, beat chocolate and sugar for 3 minutes. Add eggs, one at a time, and beat until combined. Beat in vanilla. Reduce speed to low. Add flour mixture; beat until just combined.
- Divide batter evenly among muffin cups. Bake until set and a cake tester inserted into centers comes out clean, about 18 minutes. Transfer to wire racks; let cool completely.
- Spoon Lavender Icing over cupcakes, covering tops completely. Let set, about 1 hour. Decorate with Sugared Flowers. Cupcakes can be stored in single layers in airtight containers for up to 2 days.
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