Sour Cream Fudge Cupcakes (Made With Quinoa Flour)
From Bob's Red Mill Organic 100% Stone Ground Quinoa Flour package. I substitute the sugar for splenda.
2
People talking
READY IN: 30mins
SERVES: 12
YIELD: 12 cupcakes
UNITS: US
INGREDIENTS
Nutrition- 1⁄4cup unsalted butter
- 1⁄2cup water
- 1⁄4cup cocoa powder
- 1
- 1 1⁄4cups quinoa flour
- 1⁄2teaspoon baking powder
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon salt
- 2
- 1⁄2teaspoon vanilla
- 1⁄4cup sour cream
Advertisement
DIRECTIONS
- Preheat oven to 375*F. Place the butter and water in a saucepan. Bring to a boil, remove fro mheat, and whisk in the cocoa powder.
- Sift together the sugar, quinoa flour, baking powder, baking soda, and salt. Add the cooled cocoa mixture, egg yolks, vanilla and sour cream and blendwell.
- Beat the egg whites until stiff but not dry. Fold into batter.
- Spoon into a muffin tin llined with paper cupcake liners. Bake for 20 minutes, or until a cake tester inserted in center comes out clean.
Advertisement