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sour cream (or not) fudge quinoa cupcakes is for Dessert.

sour cream (or not) fudge quinoa cupcakes takes 15 minutes to prepare.

sour cream (or not) fudge quinoa cupcakes takes 20 minutes to cook.

sour cream (or not) fudge quinoa cupcakes makes 12 servings.

The ingredients for sour cream (or not) fudge quinoa cupcakes are:

-1/4 cup unsalted butter

-1/2 cup water

-1/4 cup unsweetened cocoa powder

-1 cup sucanat or natural sugar substitute

-1 and 1/4 cup quinoa flour (i use bob red mills)

-1/2 tsp. baking powder

-1/2 tsp. baking soda

-1/2 tsp sea salt

-2 eggs, separtaed

-1/2 tsp. vanilla

-1/4 cup sour cream or sour cream substitute (i use tofutti's better than sour cream)

-1 scoop chocolate protein powder

-65% or higher bittersweet chocolate chips

Here is how you make sour cream (or not) fudge quinoa cupcakes:

-preheat oven to 375 F-place butter and water in a saucepan. bring to a boil, remove from heat and whisk in the coca powder.-sift together the protein powder, sucanat, quinoa flour, baking powder, baking soda, salt and chocolate chips.-add the cooled cocoa mixture, egg yolks, vanilla, and sour cream and blend very well.-beat the egg whites until stiff but not dry and fold into batter.-spoon into a muffin tin lined with paper cupcake liners. bake fir 20 minutes or until cake tester is inserted and comes out clean.-makes 12 cupcakes.Number of Servings: 12Recipe submitted by SparkPeople user DIANEMARY126.

The nutritional information for sour cream (or not) fudge quinoa cupcakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 193.8

• Total Fat: 7.4 g
• Cholesterol: 44.0 mg
• Sodium: 86.8 mg
• Total Carbs: 23.3 g
• Dietary Fiber: 2.6 g
• Protein: 4.8 g

The dietary needs meet for sour cream (or not) fudge quinoa cupcakes is Vegan