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Chocolate Chip Cupcakes |
| This recipe for Chocolate Chip Cupcakes uses part whole wheat flour and part all-purpose flour, plus non-fat yoghurt or sour cream and Demerara sugar. Mix the ingredients as you would for cake batter, alternating wet and dry. |
1 cup all-purpose white flour 1 cup whole wheat flour ½ tsp baking powder ½ tsp salt |
1 cup sour cream or yoghurt (non-fat recommended) 1 tsp baking soda ½ cup butter 1 cup granulated sugar or Demerara sugar |
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2 eggs ½ tsp vanilla ½ cup miniature chocolate chips, or regular size |
Topping 2 tbls chopped nuts 2 tbls packed Demerara sugar 1 tsp cinnamon |
| OR: press one pecan half into each cupcake before baking (about ¼ cup pecan halves) |
Mix white flour, whole wheat flour, baking powder, and salt thoroughly. In a separate bowl, combine soda and sour cream or yoghurt. Cream the butter, gradually add sugar, and beat until light and fluffy; then, beat in the eggs, one at a time, and the vanilla until well combined. |
| Add the flour mixture gradually, alternating with the dairy mixture, as for cake batter. Fold in the chocolate chips. |  |
| Spoon batter into greased muffin pan, filling just to top. Sprinkle topping evenly over batter. Bake in 350° F oven for 35-40 minutes (or 25 minutes in a convection oven). Makes one dozen large cupcakes. |
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