Sour Cream Fudge Cupcakes (Made With Quinoa Flour) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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From Bob's Red Mill Organic 100% Stone Ground Quinoa Flour package. I substitute the sugar for splenda. Ingredients:
1/4 cup unsalted butter |
1/2 cup water |
1/4 cup cocoa powder |
1 cup sugar or 1 cup splenda sugar substitute |
1 1/4 cups quinoa flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 eggs, separated |
1/2 teaspoon vanilla |
1/4 cup sour cream |
Directions:
1. 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.
2. 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.
3. Beat the egg whites until stiff but not dry. Fold into batter.
4. 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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