SOUR CREAM FUDGE CUPCAKES (MADE WITH QUINOA FLOUR)
From Bob's Red Mill Organic 100% Stone Ground Quinoa Flour package. I substitute the sugar for splenda.
Provided by NELady
Categories Dessert
Time 30m
Yield 12 cupcakes, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375*F. Place the butter and water in a saucepan. Bring to a boil, remove fro mheat, 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 blendwell.
- Beat the egg whites until stiff but not dry. Fold into batter.
- Spoon into a muffin tin llined with paper cupcake liners. Bake for 20 minutes, or until a cake tester inserted in center comes out clean.
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truth and truth
[email protected]These cupcakes were a nice change of pace from my usual chocolate cupcakes. The quinoa flour gave them a unique and interesting flavor that I really enjoyed. I'll definitely be making them again!
Amjid ali
[email protected]These cupcakes were amazing! The texture was perfect and the flavor was out of this world. I will definitely be making these again.
Tanzim Turjo
[email protected]I was really excited to try these cupcakes, but I was disappointed with the results. They were dry and flavorless. I won't be making them again.
thakuri edits
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good. I think I'll try using less sugar next time.
Charles Stonefish
[email protected]I'm not sure what I did wrong, but my cupcakes turned out dry and crumbly. I followed the recipe exactly, so I'm not sure what happened.
Lilliette Montoya
[email protected]These cupcakes were a bit too dense for my taste, but the flavor was good. I think I might try using a different type of flour next time.
Mbuyiselo pretty Mbambo
[email protected]I've made these cupcakes several times now and they're always a hit. They're moist and flavorful, and the frosting is to die for. I highly recommend them!
Cast's, Throws, Blades & Pews
[email protected]These cupcakes were easy to make and turned out perfectly. The frosting was a bit too sweet for my taste, but overall I really enjoyed these cupcakes and would definitely make them again.
Zakir Chandio
[email protected]I'm not a huge fan of quinoa, but I was willing to give these cupcakes a try. I'm glad I did, because they were surprisingly delicious! The quinoa flour added a subtle nutty flavor that I really enjoyed.
adam heart
[email protected]These cupcakes were a bit more time-consuming to make than I expected, but they were definitely worth the effort. The end result was a batch of moist, flavorful cupcakes that were a big hit at my party.
Kingkamranjanii Janiijanii
[email protected]I made these cupcakes for my family and they were a hit! Everyone loved the rich chocolate flavor and the moist texture. The frosting was also a big hit, and I even had a few requests for the recipe.
Andjela Jevtic
[email protected]These cupcakes are a must-try for any chocolate lover! The sour cream and quinoa flour give them a unique and delicious flavor that is sure to please everyone. I highly recommend them!
GARJO LOTTO
[email protected]I was skeptical about using quinoa flour in cupcakes, but I was pleasantly surprised at how well they turned out. The cupcakes were light and fluffy, with a slightly nutty flavor. The frosting was also delicious, and the overall flavor combination wa
Niyaz Dras Jan
[email protected]I'm always looking for new and creative ways to use quinoa flour, and these cupcakes definitely fit the bill. They were easy to make and turned out beautifully. The frosting was rich and creamy, and the cupcakes themselves were moist and flavorful.
Poeei Poeei
[email protected]These cupcakes were a delightful surprise! The quinoa flour added a unique texture and nutty flavor that complemented the sour cream and chocolate perfectly. I was amazed at how moist and tender they were, even after a few days.