Dessert: Sour Cream-Cocoa Cupcakes

Recipe by Robert Landolphi These cocoa-laden cupcakes make a delightful surprise for gluten-free chocoholics. Sour cream gives the cupcakes a moist and dense texture, leaving you more satisfied with each delicious bite.

This recipe includes fertility superfoods such as:

Brown Rice

Health and fertility benefits of Sour Cream-Cocoa Cupcakes

Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

2.1 ounces sweet white sorghum flour (about 1/2 cup)
1.15 ounces brown rice flour (about 1/4 cup)
1.05 ounces tapioca flour (about 1/4 cup)
1/2 cup unsweetened cocoa
1 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1/4 cup unsalted butter, softened
2 large eggs
1 cup fat-free sour cream
1/2 teaspoon vanilla extract
Cooking spray
1 cup powdered sugar
2 tablespoons unsalted butter, softened
1 tablespoon 1% low-fat milk
1/2 teaspoon vanilla extract

Instructions

Preheat oven to 375 °.
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cocoa, and next 4 ingredients in a bowl; stir with a whisk.
Place sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until blended. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream and vanilla. Gradually add flour mixture, beating at low speed until smooth (batter will be very thick).
Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups (cups will be almost full). Bake at 375 ° for 20 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.
Combine powdered sugar, 2 tablespoons butter, milk, and 1/2 teaspoon vanilla in a medium bowl; beat with a mixer at low speed until blended. Increase speed to medium; beat until smooth. Spread frosting over cupcakes.

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