Buttermilk Chocolate Cupcakes – a delicious recipe with margarine, stevia, eggs, cocoa, rice flour, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees F.
2
Line the cups of 18 muffin cups with paper liners and set aside.
3
In medium bowl, cream butter and sugar together with an electric mixer till light and fluffy, then add the eggs one at a time, beating after each addition till well blended.
4
In a small mixing bowl, combine the flour, salt, and baking soda and mix well.
5
Add alternately with the buttermilk to the creamed mixture, ending with the flour mixture and beating till well blended.
6
I usually use reconstituted buttermilk powder in my cooking.
7
(4 tbsp buttermilk powder and 1 cup water = 1 cup buttermilk).
8
Fill the cups of each cup till half full and bake for 20 to 25 minutes or until done.
9
Let the cupcakes cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
598
kcal
Calories
37
g
Fat
59
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: ½ cup margarine, softened, 1 tablespoon stevia, liquid, 2 large eggs, ½ cup cocoa, and more.
Yes, Buttermilk Chocolate Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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