sour cream (or not) fudge quinoa cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- 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
-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.
-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.
Nutritional Info 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