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    You are in: Home / Recipes / Feathery Fudge Cupcakes Recipe
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    Feathery Fudge Cupcakes

    Average Rating:

    3 Total Reviews

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    • on May 25, 2012

      These were really good! I added mint chocolate chips and it added a slight minty taste.

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    • on November 09, 2010

      These are really light and delicious with a chocolate glaze on top. Without it they seem not quite sweet enough. I'm sure they'd be even better with a creme filling. I avoid margarine so I used 1/2 cup oil instead and skipped the separate beating step, mixing all the dry ingredients together first and then blending in the wet one by one, which had the added benefit of needing only one bowl instead of two as the recipe directs. This was easy enough to mix up by hand so I didn't need to drag out my electric mixer. I made mini cupcakes in a light grey nonstick pan and baking on 350 for 15 minutes in the preheated oven worked perfectly for me. They were even better, moister, after storing overnight in a plastic bag. A really good dairy-free from-scratch recipe.

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    • on October 04, 2009

      This recipe has the perfect name. They are the lightest, fluffiest cupcakes I have EVER eaten! They are incredibly good, and fairly simple to make. Jessa is right, because the tops are so soft you should pipe the frosting on instead of trying to spread it. For a simple way to do this, you can take a ziplock bag, fill it with the frosting, and snip the corner off. I will definitely use this recipe again and again! Thanks Jessa M. Made for Fall PAC '09.

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    Nutritional Facts for Feathery Fudge Cupcakes

    Serving Size: 1 (1246 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 141.5
    Calories from Fat 44
    Total Fat 4.9 g
    Saturated Fat 1.8 g
    Cholesterol 15.5 mg
    Sodium 151.1 mg
    Total Carbohydrate 23.6 g
    Dietary Fiber 0.8 g
    Sugars 14.6 g
    Protein 2.1 g


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