Cherry Bomb Cupcakes With Meringue Frosting

Name: Cherry Bomb Cupcakes With Meringue Frosting
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 5
Cuisine: American
Ingredients: 2 teaspoons ancho chile powder; 1 teaspoon baking powder; 172 gs 1/2 stick butter; 100 gs 3.5 oz Valrhona 85% cacao (or any bittersweet chocolate); 4 x eggs; 1 teaspoon ground cayenne pepper; 40 gs 1/2 cup 2 Tbsps quinoa flour, gluten-free (or all purpose flour for non-gluten free); 0 teaspoons salt; 237 milliliters (223 gs) sugar; 59 milliliters cocoa powder, unsweetened; 1 teaspoon xanthan gum (if using gluten-free flour)

The recipe Cherry Bomb Cupcakes With Meringue Frosting could satisfy your American craving in about 30 minutes. This gluten free, fodmap friendly, and vegetarian recipe serves 5. One portion of this dish contains approximately 9g of protein, 43g of fat, and a total of 615 calories. If you have cocoa powder, sugar, butter, and a few other ingredients on hand, you can make it.