No Sacrifice Super Moist Chocolate Cupcake
Serving: 18 medium sized cupcakes
Total calories: 3,437;
Calories per cupcake: 191
Flour: 3/4 cup
Chocolate chips: 1/2 cup
Egg: 2 eggs
Margarine: 1/2 cup (soft)
Salt: 1/4 teaspoon
(if margarine is salted, cancel the salt)
Vanilla: 1 teaspoon
Baking Soda: 1/2 teaspoon
Baking Powder: 1/2 teaspoon
Sugar: 1/2 cup
Sour Cream: 1/2 cup
1. Preheat your oven to 350 degrees F (177 degrees C).
2. Put the margarine and sugar in a big bowl and cream them with a hand mixer.
3. Add the first egg and continue mixing with the hand mixer.
4. Two minutes later add the second egg.
5. Add the vanilla and incorporate that into the mixture.
6. Melt the chocolate chips and then incorporate that really well into the batter.
7. In another bowl, put the flour, the baking powder, the baking soda, and the salt (if the margarine is unsalted) and whisk everything together.
8. Add half of the dry ingredients into the batter and mix them.
9. Add half of the amount of the sour cream and mix then add the remaining dry ingredients and then mixthe remaining amount of the sour cream and mix till the batter is well incorporated.
10. Fill the cupcake paper cups half way and put in the oven for around 15 minutes.
Note: After 10 minutes in the oven and only five minutes left, check the cupcakes with a wooden skewer. If it comes out clean, you know it’s done.
A SPECIAL THANKS TO OUR SOURCE “Bake Like A Pro” 🙂
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Photograph #1 by Nouf Al Omani
Photograph # 2 by Didi Vita
SWISS BUTTERCREAM FROSTING:
Sugar: 1/2 cup
Egg Whites: 2 large egg whites
Softened margarine: 3/4 cup
Vanilla: 1/2 teaspoon
1. Place a big metal bowl over a pot of simmering water. Immediately add the sugar followed by the egg whites.
2. Whisk together over the simmering water until you can’t feel the sugar grains when you rub the mixture between your fingers.
3. Transfer mixture into a stand mixer if desired or leave it in the bowl and and whip with an electric hand mixer until it turns white and about doubles in volume.
4. Blend in the vanilla.Add the butter in about 3 additions or so and continue to whip until the mixture gets thick and you think that it is thick enough to decorate with.
This buttercream does not get a crust on the surface and it stays fluffy even after sitting overnight (does not flatten). Because of the egg whites, you would need to refrigerate the decorated cakes/cupcakes after they are frosted. This frosting is light, creamy and wonderful. It is not sickly sweet like some other buttercream frosting.
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