Sour Cream Fudge Cupcakes (Made With Quinoa Flour)

Recipe by NELady
READY IN: 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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.
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