Sour Cream Fudge Quinoa Flour Cupcakes

by Cait on July 10, 2012

So I made some cupcakes.


But not just any kind of cupcakes.

No no.

These were special cupcakes.

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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)


  • 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


  • 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.


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