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Time
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1-10 Minutes
10-30 Minutes
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60+ Minutes |
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Cooked by: Chef / Holiday: Christmas / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Preheat oven to 350 degrees F and grease 6 1/2 cup cupcake tins.
Insert metal blade.
Pulse chop chocolate and 1/4 cup sugar 8 times, then process until chopped
fine,
about 45 seconds.
Bring water and butter to boil in small saucepan.
While machine is running, pour liquid through feed tube and process 15
seconds.
Add remaining ingredients and process until blended, about 10 seconds.
Use spatula to scrape work bowl.
Divide batter among tins and bake until toothpick inserted in center comes
out
clean, 20-25 minutes.
Cool in tins for 10 minutes.
Run knife around each cupcake to loosen it and remove from tin.
Transfer to wire racks.
Description:
"Yummy allowable cupcakerecipe"
Source:
"Cusinart Food Processor Recipe Book"
| Ingredients:
1 Ounce(s) Unsweetened chocolate; quartered
1/2 Cup(s) sugar
3 Tablespoon(s) Water
2 Tablespoon(s) Unsalted butter (O; B) or margarine (A,
1/2 Cup(s) spelt flour; *see Note
1/4 Teaspoon(s) Salt
1 Teaspoon(s) Baking powder; (corn free unless A)
3 Tablespoon(s) Buttermilk (B); skim milk (B; AB); soy
1/4 Teaspoon(s) vanilla (A; B, AB) or almond extract (O,
1 large egg |
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