Sour Cream Fudge Cupcakes

  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 12
Ingredients
1/4 cup unsalted Butter1/2 cup water1/4 cup cocoa powder1 cup Sugar1-1/4 cups Quinoa Flour**1/2 tsp Baking Powder1/2 tsp Baking Soda1/2 tsp Salt2 Eggs separated1/2 tsp Vanilla1/4 cup Sour Cream
Directions
Preheat oven to 375*F

Place the buter and water into a saucepan and bring to a boil. Remove from the heat 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 to the flour mixture and blend well.

Beat the egg whites until stiff but not dry.

Fold beaten egg whites into the batter.

Spoon into a muffing tin lined with paper cupcake liners.

Bake for 20 minutes or until a cake tester inserted in center comes out clean.

Makes 12 cupcakes.

**I accidentally used 1-1/2 cups of quinoa flour. I don't think this negatively affected the result. I found them different in flavor, but not unpleasant. I am not sure how old my flour was, though. I will try them again with freshly purchased quinoa flour next time.

Makes 12 cupcakes

Servings Per Recipe: 12
Nutritional Info Amount Per Serving
  • Calories: 185.0
  • Total Fat: 6.9 g
  • Cholesterol: 43.3 mg
  • Sodium: 189.0 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 2.6 g
  • Protein: 3.6 g

Member Reviews