Directions:
- Preheat oven to 350.
- Line cupcake pans with paper liners.
- Place all ingredients in a large mixing bowl and blend on low speed with an electric mixer for 30 seconds. Scrape sides of bowl; increase mixer speed to medium and beat for 1 1/2 to 2 minutes more. The batter should be smooth and thickened.
- Fill each cup 2/3 full and place in oven.
- Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, about 15 to 20 minutes.
- Remove pans from oven and cool on wire rack for 5 minutes before removing cups from pans. Cool completely before frosting.
- Eat as is or frost as desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1632.33 Kcal (6834 kJ) | ||
| Calories from fat | 1250.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 138.92g | 214% | |
|---|---|---|---|
| Cholesterol | 821.96mg | 274% | |
| Sodium | 533.65mg | 22% | |
| Potassium | 380.96mg | 8% | |
| Total Carbs | 78.75g | 26% | |
| Sugars | 61.09g | 244% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 29.97g | 60% | |
| Iron | 4.3mg | 24% | |
| Calcium | 176.3mg | 18% | |
| Amount Per 100 g | |||
| Calories | 292.01 Kcal (1223 kJ) | ||
| Calories from fat | 223.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.85g | 214% | |
|---|---|---|---|
| Cholesterol | 147.04mg | 274% | |
| Sodium | 95.46mg | 22% | |
| Potassium | 68.15mg | 8% | |
| Total Carbs | 14.09g | 26% | |
| Sugars | 10.93g | 244% | |
| Dietary Fiber | 0.05g | 1% | |
| Protein | 5.36g | 60% | |
| Iron | 0.8mg | 24% | |
| Calcium | 31.5mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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