Recipe for Sour Cream Fudge Cupcakes

Recipe Ingredients:
1/4 cup  Unsalted Butter
1/2 cup  Water
1/4 cup  Cocoa Powder
1 cup  Sugar
1 1/4 cup  Organic Quinoa Flour
1/2 tsp  Baking Powder
1/2 tsp  Baking Soda
1/2 tsp  Salt
Eggs
1/2 tsp  Vanilla
1/4 cup  Sour Cream

Cooking Directions:
1.  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.

2.  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 gorgeous cupcakes.

    Arm & Hammer Baking Soda Arm & Hammer Baking Soda
The standard of purity. For baking, cleaning and deodorizing. Soothing softer skin.

Double Active Baking Powder Double Active Baking Powder
Double Active Baking Powder releases carbon dioxide when exposed to moisture and heat, causing doughs and batters to rise. It is all natural and contains no aluminum.

Organic Quinoa Flour Organic Quinoa Flour
Also known as the "gold of the Incas", organic quinoa is the most nutritious grain.

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