Ingredientes para Black Bottom Cupcakes The Correct Recipe
Cozinhe de forma mais inteligente com Sous, seu companheiro de cozinha
Faltando um ingrediente para este Black Bottom Cupcakes The Correct Recipe? Precisa de uma harmonização de vinhos perfeita ou de uma ideia de acompanhamento saudável? Não adivinhe – pergunte ao Sous! Seu sous-chef com inteligência artificial está pronto para ajudá-lo a trocar ingredientes, ajustar tamanhos de porções e descobrir dicas de sabor em segundos.
Como fazer Black Bottom Cupcakes The Correct Recipe
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, sift together 1 ½ cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 ½ teaspoons baking soda, ¾ teaspoon baking powder, and ¾ teaspoon salt.
- In a separate bowl, whisk together 1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, 1 teaspoon vanilla extract, and 1 cup granulated sugar until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
- In a small bowl, beat together 4 ounces cream cheese (softened), ¼ cup granulated sugar, and 1 large egg until smooth and creamy.
- Fill each cupcake liner about ⅓ full with the chocolate batter.
- Drop one heaping teaspoon of the cream cheese mixture into the center of each cupcake.
- Gently swirl the cream cheese mixture into the batter using a toothpick or knife (optional).
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, dust generously with powdered sugar.
Informação Nutricional (Aproximado por porção)
Sódio
7 g
Açúcar
120g
Gordura
38g
Carboidratos
14g
