Sunday, September 2, 2012

Cherry and white chocolate chip cupcakes

Fluffy and light cupcakes with a tang balanced off by the sweetness of white chocolate. I've made this several times and always got rave reviews!

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
1.5 c sifted flour
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)


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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