Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Lavender | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- For the cupcakes
- 1 1/3 cup All purpose flour
- 1/3 cup Water
- 1/4 cup Vegetable oil
- 1 1/3 cup Granulated sugar
- 2/3 cup Unsweetened cocoa powder
- 2/3 cup Firmly packed light brown sugar
- 4 eggs1 cup Sour cream
- 2 tsp Vanilla extract
- 1 1/2 teaspoons Baking soda
- 1 tsp Baking powder
- 1/2 tsp Ground cinnamon
- 1/2 tsp Salt
- 12 Pink silicone cupcake liners
- Decorations
- Pink buttercream frosting
- Sprinkles: purple, yellow and teal
- Fondant: pink and lavender
- Equipment
- Small paint brush
- Small teardrop cookie cutter
- Fondant rolling pin
- Piping tip #6, #829
- Piping bags
- 12-muffin pan
Directions
Preheat your oven to 325F. Line the muffin pan with the silicone liners.
In a large bowl, whisk together the flour, cocoa powder, brown sugar, granulated sugar, baking soda , baking powder, cinnamon and salt.
In a medium large, mix together the eggs, water and vanilla extract until well combined.
Add the oil and sour cream and mix well.
Pour the wet ingredients into the dry ingredients and beat well.
Scoop the batter into the liners and fill it 2/3 full.
Bake in the oven for 15-20 minutes. Let it cool completely.