Monday, February 17, 2014

Egg Free Chocolate Cupcakes with Whipped Cream Icing

These are decadent little treats reminiscent of Hostess cupcakes.  They are a little dense because there are no eggs in them.  But the whipped cream icing lightens them up!  I made these for a Valentine's dinner for my family since my grandson is allergic to eggs.  That's why there are conversation hearts on one and a heart pick in the other.

Egg Free Chocolate Cupcakes with Whipped Cream Icing



(Makes 12 Cupcakes)

1 Cup Sugar
½ Cup Unsalted Butter, Softened
2 tsp. Vanilla Extract
½ tsp. baking soda
¼ tsp. baking powder
¼ tsp. Salt
1 ¾ Cups All Purpose Flour
¼ Cup Cocoa Powder
½ Cup + 3 Tbsp. Sour Cream
½ Cup Milk


1 Cup Confectioner’s Sugar
2 Cups Heavy Whipping Cream
1 Tbsp. Clear Vanilla Extract


Preheat oven to 350 degrees F and line cupcake tin with cupcake liners.
1.    In a large bowl, cream together sugar and butter until fluffy. 
2.    Add eggs, vanilla and almond extracts and mix well.
3.    In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
4.    Slowly add to vanilla mixture small amounts at a time.
5.    Now add ½ Cup Sour Cream and Milk and mix thoroughly.  Whip on medium speed about 1 to 2 minutes.
6.    Fill cupcake papers 2/3 full.
7.    Bake 15 – 20 minutes or until a toothpick inserted in the center comes out clean. 
8.    Place on a cooling rack for 10 minutes.  Pop cupcakes out of the pan and let them finish cooling on the rack for another 10 minutes. 
  Fill each cupcake liner about 2/3 full using small ice cream scoop.

  Makes about 2 dozen cupcakes.

While waiting for the cupcakes to cool, you can make the icing. 

1.    In a large well-chilled bowl, with a well-chilled beater, place heavy cream.
2.    Add Confectioner’s sugar and vanilla
3.    Whip on high speed for about 5 minutes until stiff peaks form.

4.    Place in a pastry bag fitted with a large star tip and ice cupcakes in a circular motion forming a rosette.

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