These light, ethereal cupcakes are easy to make and not too sweet. Small children, including my granddaughter Oona, love to do the swirling part. The fromage blanc adds a wonderful creaminess to the batter, and a savory tang and visual intrigue to the finished cupcake.
To make the batter, in a bowl, whisk together the flour, sugar, baking soda, and salt. In a second bowl, beat together the sour cream, butter, and vanilla until smooth. Place the chocolate in a heatproof bowl over (but not touching) simmering water in a saucepan and stir until melted and smooth. Let cool, 1–2 minutes. Add the sour cream mixture, eggs, and
Spoon the batter into the muffin cups, filling each two-thirds to three-fourths full and reserving about
© 2013 All rights reserved. Published by Weldon Owen.