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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 193.8
  • Total Fat: 7.4 g
  • Cholesterol: 44.0 mg
  • Sodium: 86.8 mg
  • Total Carbs: 23.3 g
  • Dietary Fiber: 2.6 g
  • Protein: 4.8 g

View full nutritional breakdown of sour cream (or not) fudge quinoa cupcakes calories by ingredient
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sour cream (or not) fudge quinoa cupcakes

Submitted by: DIANEMARY126
sour cream (or not) fudge quinoa cupcakes

Introduction

vegan chocolate cupcakes made with quinoa flour & sour cream substitute! vegan chocolate cupcakes made with quinoa flour & sour cream substitute!
Number of Servings: 12

Ingredients

    -1/4 cup unsalted butter

    -1/2 cup water

    -1/4 cup unsweetened cocoa powder

    -1 cup sucanat or natural sugar substitute

    -1 and 1/4 cup quinoa flour (i use bob red mills)

    -1/2 tsp. baking powder

    -1/2 tsp. baking soda

    -1/2 tsp sea salt

    -2 eggs, separtaed

    -1/2 tsp. vanilla

    -1/4 cup sour cream or sour cream substitute (i use tofutti's better than sour cream)

    -1 scoop chocolate protein powder

    -65% or higher bittersweet chocolate chips

Directions

-preheat oven to 375 F


-place butter and water in a saucepan. bring to a boil, remove from heat and whisk in the coca powder.


-sift together the protein powder, sucanat, quinoa flour, baking powder, baking soda, salt and chocolate chips.


-add the cooled cocoa mixture, egg yolks, vanilla, and sour cream and blend very well.


-beat the egg whites until stiff but not dry and fold into batter.


-spoon into a muffin tin lined with paper cupcake liners. bake fir 20 minutes or until cake tester is inserted and comes out clean.


-makes 12 cupcakes.

Number of Servings: 12

Recipe submitted by SparkPeople user DIANEMARY126.






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