Wheat germ adds flavor and nutrients to these delicious and delightful little cakes.

Source: Midwest Living

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Recipe Summary

prep:
30 mins
cool:
1 hr
bake:
20 mins
stand:
30 mins
total:
2 hrs 20 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Let egg whites stand at room temperature for 30 minutes. Meanwhile, grease 12, 2-1/2-inch muffin cups; set aside.

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  • In a small bowl, stir together the flour, baking powder, baking soda and salt; set aside. In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add sugar and vanilla; beat until well combined. Add egg whites, one at a time, beating well after each addition.

  • Alternately add flour mixture and buttermilk or sour milk to butter mixture, beating on low speed after each addition just until combined. Stir in the wheat germ. Spoon batter into prepared muffins cups.

  • Bake in a 350 degree F oven about 20 minutes or until a toothpick inserted in center of a cupcake comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan and cool on wire rack.

  • Prepare Lemon Butter Frosting. Spread or pipe over cupcakes and sprinkle with shelled sunflower seeds and colored sugar, if you like. If you like, serve in paper bake cups. Makes 12 servings.

Nutrition Facts

313 calories; fat 9g; cholesterol 21mg; saturated fat 5g; carbohydrates 55g; insoluble fiber 1g; protein 3g; vitamin a 243IU; vitamin c 0.6mg; sodium 140mg; calcium 30.3mg; iron 0.7mg.
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