Sour Cream Fudge Cupcakes (Made With Quinoa Flour)

"From Bob's Red Mill Organic 100% Stone Ground Quinoa Flour package. I substitute the sugar for splenda."
 
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photo by jessymroberts photo by jessymroberts
photo by jessymroberts
photo by jessymroberts photo by jessymroberts
Ready In:
30mins
Ingredients:
11
Yields:
12 cupcakes
Serves:
12
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ingredients

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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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Reviews

  1. Although I used applesauce instead of butter and halved the sugar, these were delicious! Fluffy, light and surprisingly very chocolatey with only a small amount of cocoa.
     
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Tweaks

  1. Although I used applesauce instead of butter and halved the sugar, these were delicious! Fluffy, light and surprisingly very chocolatey with only a small amount of cocoa.
     

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