Sour Cream Fudge Quinoa Flour Cupcakes

So I made some cupcakes.

But not just any kind of cupcakes.

No no.

These were special cupcakes.

Delicious cupcakes.

Chocolately, fudge and possibly even gluten-free? Someone out there that knows better feel free to review the recipe and correct me if I’m wrong!

Sour Cream Fudge Quinoa Flour Cupcakes (recipe from Bob’s Red Mill)

Ingredients:

• 1/4 cup Unsalted Butter
• 1/2 cup Water
• 1/4 cup Cocoa Powder
• 1 cup Sugar
• 1-1/4 cups Organic Quinoa Flour
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/2 tsp Salt
• 2 Eggs, separated
• 1/2 tsp Vanilla
• 1/4 cup Sour Cream

Directions:

• Preheat oven to 375 degrees.
• Place the butter and water in a saucepan. Bring to a boil, remove from 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 and blend well.
• Beat the egg whites until stiff but not dry. Fold into batter.
• Spoon into a muffin tin lined with paper cupcake liners.
• Bake for 20 minutes, or until a cake tester inserted in center comes out clean.

Makes 12 cupcakes.

Tagged as: chocolate, cupcakes, quinoa