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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Chris van dyken
[email protected]Overall, I thought these cupcakes were pretty good. They're not my favorite cupcakes, but I would definitely make them again.
Angelo Perez
[email protected]These cupcakes are very dense. I prefer a lighter cupcake, so I might try using less quinoa flour next time.
Adiam Bray
[email protected]I'm not a fan of quinoa, but I still enjoyed these cupcakes. The quinoa flour gives them a unique texture that I actually liked.
Sachin Poon
[email protected]These cupcakes are a bit pricey to make, but they're worth it. They're so delicious and unique.
Aggie Msooo
[email protected]I'm not a baker, but these cupcakes were easy to make. I followed the recipe exactly and they turned out perfect.
Asempah Leonard
[email protected]I made these cupcakes for my husband's birthday and he loved them! He said they were the best cupcakes he's ever had.
Chidi Boy
[email protected]I'm always looking for new and interesting cupcake recipes. These sour cream fudge cupcakes definitely fit the bill!
Naya Nirala
[email protected]These cupcakes are a great way to sneak some healthy quinoa into your diet. My kids loved them!
Hartley Morales
[email protected]Overall, I really enjoyed these cupcakes. They're a unique and delicious treat that I'll definitely be making again.
Haji Anwar
[email protected]I thought the frosting was a little too sweet for my taste. I might try making it with less sugar next time.
M7broXD
[email protected]I'm not sure if I did something wrong, but my cupcakes didn't rise very much. They still tasted good, but they were a little flat.
Dasha Kendrick
[email protected]These cupcakes are a bit more dense than traditional cupcakes, but I actually prefer the texture. They're very moist and flavorful.
Mahar Muhammad shahzad
[email protected]I added some chocolate chips to the batter and they were delicious! I think next time I'll try adding some nuts or dried fruit.
Leslie Young
[email protected]I made these cupcakes gluten-free by using gluten-free quinoa flour. They turned out great!
Mudassar Rashid
[email protected]These cupcakes are a great way to use up leftover sour cream. I always have a container of sour cream in my fridge, so it's nice to have a recipe that uses it up.
Anjan Yadav
[email protected]I'm not a huge fan of quinoa, but I really enjoyed these cupcakes. The quinoa flour adds a nice texture and flavor.
Iqra Arooj
[email protected]The sour cream fudge frosting is the perfect complement to the quinoa cupcakes. It's rich and creamy, but not too sweet.
Sany Ahmed
[email protected]I made these cupcakes for a party and they were a huge hit! Everyone loved them.
Ike Wisdom
[email protected]These cupcakes are amazing! The quinoa flour gives them a unique and delicious flavor that I've never tasted before.