Dessert

Sour Cream Fudge Cupcakes is for Dessert.

Sour Cream Fudge Cupcakes takes 30 minutes to prepare.

Sour Cream Fudge Cupcakes takes 20 minutes to cook.

Sour Cream Fudge Cupcakes makes 12 servings.

The ingredients for Sour Cream Fudge Cupcakes are:

1/4 cup unsalted Butter
1/2 cup water
1/4 cup cocoa powder
1 cup Sugar
1-1/4 cups 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

Here is how you make Sour Cream Fudge Cupcakes:

Preheat oven to 375*FPlace the buter and water into a saucepan and bring to a boil. Remove from the 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 to the flour mixture and blend well.Beat the egg whites until stiff but not dry.Fold beaten egg whites into the batter.Spoon into a muffing tin lined with paper cupcake liners.Bake for 20 minutes or until a cake tester inserted in center comes out clean.Makes 12 cupcakes.**I accidentally used 1-1/2 cups of quinoa flour. I don't think this negatively affected the result. I found them different in flavor, but not unpleasant. I am not sure how old my flour was, though. I will try them again with freshly purchased quinoa flour next time.Makes 12 cupcakes

The nutritional information for Sour Cream Fudge Cupcakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 185.0

• Total Fat: 6.9 g
• Cholesterol: 43.3 mg
• Sodium: 189.0 mg
• Total Carbs: 17.9 g
• Dietary Fiber: 2.6 g
• Protein: 3.6 g

The dietary needs meet for Sour Cream Fudge Cupcakes is Gluten Free