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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 16 |
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Take a white-flour, white-sugar cupcake, dress it up with a whack of butter and brown sugar, give it the bell-bottom jeans of whole wheat and the beret of creme fraiche, and you have this decadent morsel of delight! Read more ! Ingredients:
1 1/8 cups whole-wheat pastry flour |
2/3 cup unsweetened cocoa powder |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/4 teaspoon baking soda |
1 stick plus 6 tablespoons unsalted butter (no subs) |
1/2 cup sugar |
1/4 cup brown sugar |
3 large eggs |
1 tablespoon vanilla |
3/4 cup crème fraîche, at room temperature and stirred until runny |
Directions:
1. Preheat the oven to 350°. Grease 16 muffin cups.
2. Sift together the flour, cocoa powder, baking powder, salt and baking soda.
3. In a large bowl, beat the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla.
6. Alternately beat in the dry ingredients and crème fraîche.
7. Bake the cupcakes for 15 minutes, or until springy when gently pressed and a cake tester inserted in the center comes out clean.
8. Ice with your favourite sour-cream frosting and enjoy!
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