sourdough desserts

These bright and vibrant blue cupcakes are perfect for spring, and, they get their beautiful color naturally, by using butterfly pea flower.

Naturally Blue Cupcakes, With Butterfly Pea Flower

238 g all-purpose flour, 1 3/4 cup

4.5 g salt, 3/4 tsp

g baking soda,1/2 tsp

g baking powder, 1 1/2 tsp

120 g vegetable oil, 1/2 cup

sugar

eggs, beaten

g sourdough surplus,

g vanilla extract 2tsp

g lemon juice, fresh 2 tsp (optional, to adjust the blue of the pea flower to a richer color)

227 g room temperature butter,

400 g icing sugar,

g cream 18%,

Preheat oven to 350 degrees Fahrenheit and line cupcake pan with cupcake liners.  If not using liners spray pan with oil.

In one bowl combine flour, baking powder, baking soda, and salt.  Set aside.

Crack room temp eggs in separate small bowl set aside.

In a large bowl with whisk, or in standard mixer with whisk attachment combine sugar, oil, buttermilk, sourdough surplus, mix for 1 minute until well combined.  Add eggs and vanilla continue to mix for an additional minute.

Pour in pea flower, mix until batter is smooth and even color.

Add flour mixture and continue to blend for about a minute.

For the last step you will be mixing with a spoon to insure you are not over beating the batter.

Add lemon juice and stir well with spoon.  You should notice the color of the batter changing from a green/blue, to deeper richer blue.  Blend with spoon until color is even and lemon juice is dispersed.

Pour batter into cupcake pan and bake at 350 for 18-20 minutes.

With standard, or hand held mixer, using whisk or paddle attachment whip room temperature salted butter on medium high for 2-3 minutes, or until it is smooth and creamy.

Add the icing sugar, I like a 1:2 ratio of butter to icing sugar, but I have seen as much as a 1:4 ratio in some recipes, and as low as 1:1.  A ratio of 1:1 is the richest and has the most butter flavor, and a ratio of 1:4 is the sweetest, and will crust the most after piping. Important: when you begin mixing again, start with the blender on LOW, and slowly increase the speed as the sugar is incorporated.  Once sugar is incorporated mix on high for 3-4 minutes, adding vanilla, followed by the cream.  Start with 2 tablespoons of cream, if you want a thinner icing then just add more cream.  For decorating these cupcakes, I like to use between 2-3 tablespoons cream.

Continue to whip for another 2-4 minutes, until your buttercream is light and fluffy.

Scoop buttercream into piping bag and decorate, fully cooled, cupcakes.  I love this straightforward tutorial on piping techniques by Lindsay at Life, Love and Sugar.

Buttercream Icing

Rich, and chewy with an irresistible shiny top, this Sourdough Brownie recipe is pretty darn close to perfect. Sourdough discard adds a delicious tang that makes this ultimate chocolate treat even more satisfying.

Sourdough Brownie Recipe

unsalted butter

granulated sugar

egg (large)

vegetable oil

cocoa powder (Dutch-processed)

sourdough discard

all-purpose flour

baking soda

cornstarch

salt (Morton's Kosher Salt)

chocolate chips

flaky sea salt (optional)

Prep: Preheat the oven to 325 F with the rack in the middle. Line an 8-by-8 baking pan with two pieces of parchment stacked perpendicular to each other, cut longer pieces for an overhang.

Mix sugar and butter: Combine butter and sugar in a large mixing bowl (you’ll be using this bowl for the entire recipe so choose an appropriate size). Microwave for 2 minutes, whisk until completely combined.

Whisk in eggs: Let the mixture cool slightly to prevent your eggs from heating up too much and getting scrambled. Whisk in the egg and egg yolks until the sugar appears completely dissolved.

Add in cocoa powder and wet ingredients: Whisk in the cocoa powder and vegetable oil. Stir in the sourdough discard thoroughly until no traces remain.

Fold in dry ingredients: Add the all-purpose flour, baking soda, cornstarch and salt. Use a rubber spatula to fold the ingredients in until no dry bits remain.

Add chocolate chips: Stir the chocolate chips into the batter until evenly distributed.

Bake: Pour the batter into your prepared pan. Bake for 30 minutes or until the brownies are set and a toothpick inserted in the center comes out with moist crumbs attached. Transfer the pan to a wire rack to cool completely before slicing.

Enjoy and store: Sprinkle flaky sea salt on top, if using. Slice the brownies into 9 to 16 squares. Store brownies in an airtight container at room temperature for up to 3 days.

Excellent. My kids and I looove them. They’re so rich and dense. The flavor is amazing.

I do love this recipe even with all of the special instructions that are needed. I made this for a social group I attend and they ate their fill and even absconded with the leftovers! LOL I do have one question though; the carbohydrate count of 25 grams per piece, is this for 9 pieces per pan or 16? 
Thank you for your response.

How delicious! This is the second time I've made it, and my daughter loves it. Since we're very careful with our sugar intake, I used Splenda, and it was delicious! This second time, we added instant coffee. OMG! Amazing! And the sourdough starter I used both times had chocolate in it. Incredible. 100% recommended! Thanks for sharing! ❤️

These were, by far, the best brownies I’ve ever made! Super chocolatey! They were moist in the middle without that undercooked batter that you sometimes get. I put a rocky road topping on them and my family loved them! Will be my go to from now on! Thanks!

WOW- the BEST brownie I have made in a very very long time. I used metric by weight in ingredients and followed the recipe as is using my discard. I baked it for 28 min instead of 30 as I really like a gooey brownie and it was perfect. My husband is in love with them! You really did get this PERFECT!!

I've already made this recipe twice in one week. I experimented with discard I had in my fridge for 4 weeks, and everyone loved them! They didn't taste sour at all. In my oven they needed 40 minutes to bake, and I added 1 t of vanilla.

Best sourdough brownies ever! We made a 1 1:2 batches and combined it all in 1  baking pan for thicker brownies

I have made these once before and I made them for a Super Bowl party this evening.  I made a double batch, cooked them in my 9X13 cast iron baking dish, and added cinnamon chips instead of chocolate chips (we had them on hand) and these are AMAZING!!!! I also used dark chocolate instead of regular with olive oil.  I love these so much because they are not overly sweet and have an amazing unique taste because of the discard.  These are my go-to brownies now!

Top 2 sourdough desserts recipes from across the web

The most viewed sourdough desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Naturally Blue Cupcakes, With Butte...

Sourdough Brownie Recipe

Top 2 sourdough desserts recipes from across the web

The most viewed sourdough desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Naturally Blue Cupcakes, With Butte...

Sourdough Brownie Recipe

The most viewed sourdough desserts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine