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Chipper Cupcakes Recipe
|Whole wheat pastry flour||1 1⁄2 Cup (24 tbs)|
|Baking soda||3⁄4 Teaspoon|
|Cream of tartar||1⁄4 Teaspoon|
|Butter||1⁄4 Cup (4 tbs), softened|
|Honey||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Almond extract||1⁄4 Teaspoon|
|Sour cream||3⁄4 Cup (12 tbs)|
|Milk carob chips||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2280 Calories from Fat 933
% Daily Value*
Total Fat 106 g163.5%
Saturated Fat 67.4 g337.2%
Trans Fat 0 g
Cholesterol 422.1 mg
Sodium 1250.7 mg52.1%
Total Carbohydrates 326 g108.7%
Dietary Fiber 19.3 g77%
Sugars 220.9 g
Protein 27 g53.1%
Vitamin A 52.9% Vitamin C 4.5%
Calcium 31% Iron 30.5%
*Based on a 2000 Calorie diet
Line 3 6-cup muffin tins with paper liners.
Sift together flour, baking soda, and cream of tartar 3 times.
In a large bowl, cream butter until fluffy.
Beat in honey, egg, vanilla, and almond extract in that order.
Add dry ingredients alternately with sour cream, beginning and ending with flour mixture.
Fold in chips.
Spoon batter into prepared muffin tins, filling each cup about three-quarters full.
Bake for 20 to 25 minutes, or until they are golden and spring back when lightly pressed with fingertips.