Smushed Cupcakes

... Also known as flourless cupcakes. I ran out of white flour last week. Now I know I could just go to the grocery store or borrow some from a friend or neighbour but I use Sunnyboy flour. This flour is milled nearby and all the organic wheat comes from surrounding fields. And it is great flour. I use it for everything including bread! Anyways, I ordered some that was supposed to come in tomorrow, but it won't be ready for another week... Now what!?!? Next time I will be more organized and order more before I am down to my last cupful.
So the boys and I made these today. Jacob thought it was cool how the magic of the really fast mixer turned the egg whites into "whipped cream."


SMUSHED CUPCAKES

Melt together in a bowl set over a pot with about 1inch of simmering water: 1 cup chocolate chips and 3 tablespoons hard margarine.

Meanwhile... Seperate 3 eggs. Beat egg whites in mixer until peaks form. Add 1/4 cup sugar.

When chocolate is melted, remove from heat. Cool for a couple minutes and mix in egg yolks.

Scoop part of the egg white mixture into the chocolate mixture. Whisk together and carefully fold it all back into the rest of the egg whites.

Divide evenly into 12 cupcake liners.

Bake at 275 for 30 minutes, rotating once.

Cool completely and add a scoop of ice cream.

These cupcakes look normal when you pull them out of the oven, but they sink into themselves as they cool. Also, as an additional note, if you spill the bowl of melted chocolate chips, melted margarine, and egg yolks on yourself, the stains don't come out.