Dessert

Gluten Free Quinoa chocolate sour cream cupcakes is for Dessert.

Gluten Free Quinoa chocolate sour cream cupcakes takes 20 minutes to prepare.

Gluten Free Quinoa chocolate sour cream cupcakes takes 20 minutes to cook.

Gluten Free Quinoa chocolate sour cream cupcakes makes 12 servings.

The ingredients for Gluten Free Quinoa chocolate sour cream cupcakes are:

1.25 cup Bob's Red Mill Organic Whole Grain Quinoa Flour
4 tbsp Cocoa, Hershey's, Dry Powder, Unsweetened
2 large Egg, fresh, whole, raw
4 tbsp Butter, unsalted
1 cup Granulated Sugar
1/4 cup water
1/2 teaspoon each of baking powder, baking soda and salt
.5 cup Sour Cream, reduced fat
1 tsp vanilla

Here is how you make Gluten Free Quinoa chocolate sour cream cupcakes:

Spray non-stick cooking spray into muffin pan or muffin papers!!! first step is to separate yolks from egg whites. heat water and butter til melted. stir in cocoa. whisk dry ingredients in separate bowl. add liquid mixture, vanilla and eggs - mix with hand mixer. separate bowl beat egg whites till stiff. fold into batter. fill 12 muffin pan cups. using a scoop for uniformity is helpful. Bake at 375 degrees for 20 minutes and let cool. VERY GOODServing Size: makes 12 cupcakesNumber of Servings: 12Recipe submitted by SparkPeople user PINGTINE927.

The nutritional information for Gluten Free Quinoa chocolate sour cream cupcakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 175.5

• Total Fat: 6.6 g
• Cholesterol: 45.3 mg
• Sodium: 19.8 mg
• Total Carbs: 25.7 g
• Dietary Fiber: 1.2 g
• Protein: 3.4 g

The dietary needs meet for Gluten Free Quinoa chocolate sour cream cupcakes is Gluten Free