Indulge in a delightful culinary journey with our exquisite Sour Cream Fudge Cupcakes, masterfully crafted with the unique goodness of quinoa flour. These cupcakes are a symphony of flavors and textures, offering a moist and fluffy crumb, a luscious sour cream frosting, and a hidden heart of rich fudge. Embark on a baking adventure with our comprehensive recipe, which includes step-by-step instructions and a treasure trove of additional cupcake recipes to satisfy every craving. Unleash your inner baker and create these delectable treats that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
SOUR CREAM CUPCAKES
Provided by Anne Burrell
Time 1h35m
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Combine the flour, baking powder and salt in a large bowl. Reserve.
- In the bowl of a stand mixer combine the butter and sugar. Using the paddle attachment beat the butter and sugar together until they are light and fluffy. Turn the mixer off and scrape down the sides of the bowl.
- Beat in the eggs, 1 at a time. Slowly add the vanilla, milk and sour cream. Scrape down the sides of the bowl, as needed. With the mixer on medium speed, gradually mix in the flour.
- Line a muffin tin with paper muffin cups. Fill the muffin cups about 2/3 of the way, dividing the batter evenly among the lined cups.
- Put in the preheated oven and bake for about 20 minutes. Check about halfway through the baking process to make sure everything is going along great and also rotate the muffin tin.
- The cupcakes are done when a toothpick comes out clean when inserted into the middle of a cake. Remove from the oven and let cool completely on a wire rack, then frost and decorate.
- Put the chocolate chips in a heat-proof bowl. Put 1-inch of water in a saucepan and put the bowl of chips on top of the pan. Bring the water to a boil over medium heat. Gently stir the chips around until they are 3/4 of the way melted. Remove the bowl from the saucepan and stir occasionally until all the chips have melted.
- In the bowl of a stand mixer with the paddle attachment, beat the butter until light and fluffy. Scrape down the sides and add the powdered sugar, vanilla and salt. Beat on low speed until the mixture is combined. Then turn the mixer speed to medium-high and beat for 30 seconds. Turn down the mixer and add the chocolate gradually. Turn up the mixer again and beat until the chocolate is completely incorporated and the frosting is light and fluffy.
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.
SOUR CREAM CUPCAKES
These cupcakes are easy to make. They are kind of dense and not too sweet. They remind my of a sweet biscuit. Honestly, I'm not a fan of them, but my husband and third son like them a lot. Frost with your favorite frosting (a lemon frosting or dk. chocolate frosting is good).
Provided by Parsley
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- In a bowl, combine flour, baking powder, sugar, butter, eggs, sour cream, and vanilla. Beat at low speed for about 4 minutes. Place empty cupcake wrappers into muffin tin. Fill wrappers about 1/2 full. Bake at 350 for 15 minutes.
- Cool and frost with favorite frosting.
Nutrition Facts : Calories 174.8, Fat 6.9, SaturatedFat 4, Cholesterol 49.2, Sodium 55.2, Carbohydrate 25.2, Fiber 0.4, Sugar 12.7, Protein 3.1
SOUR CREAM CHOCOLATE CUPCAKES
Make and share this Sour Cream Chocolate Cupcakes recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 40m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 350°F Line 36 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each 1/2 full.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; place on cooling rack. Cool completely.
- In medium bowl, beat all frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time. Spread frosting over cupcakes.
FUDGY CHOCOLATE CUPCAKES
One of my favorite grains to eat is quinoa. It contains all the amino acids required to make a complete protein. Plus, it's high in fiber. In baking, though, the flour can be tricky to work with due to its distinctive flavor. Not in this recipe. The quinoa is no match for the rich chocolate flavor and aroma in this superprotein cupcake that's moist and fudgy. P.S.: They're gluten-free and low-fat, too.
Yield serves 12 (makes 12 cupcakes)
Number Of Ingredients 12
Steps:
- Preheat the oven to 375°F. Line a cupcake pan with 12 paper liners.
- Place the butter and water in a saucepan. Bring to a boil and remove from heat. Whisk in the cocoa powder and agave nectar. Let cool to room temperature.
- In a large bowl, sift together the flour, baking powder, baking soda, and salt. Add the cooled cocoa mixture, egg yolks, vanilla extract, and yogurt to the flour and mix well. In a separate bowl, using an electric mixer at medium speed, beat the egg whites until stiff, but not dry, approximately 2 minutes. Gently fold into the batter.
- Spoon the batter into the prepared cupcake pan and bake for 15 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Frost the cupcakes with the frosting of your choice.
SOUR CREAM FUDGE
Add this sour cream fudge that also features pecans and cherries to your dessert table.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h35m
Yield 64
Number Of Ingredients 8
Steps:
- Grease 8-inch square pan with butter. In 2-quart heavy saucepan, stir together sugar, corn syrup, sour cream, 2 tablespoons butter and the salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Cool without stirring to 120°F, about 1 hour. (Bottom of saucepan will be lukewarm.)
- Add vanilla, pecans and cherries. Beat vigorously and continuously with wooden spoon 5 to 10 minutes or until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.) Quickly spread in pan. Let stand about 1 hour or until firm. Cut into 1-inch squares. Store in airtight container at room temperature.
Nutrition Facts : Calories 50, Carbohydrate 9 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 15 mg
Tips:
- Use quinoa flour that is finely ground to ensure a smooth batter.
- Make sure all ingredients are at room temperature before starting to ensure they blend well.
- Do not overmix the batter, as this can make the cupcakes tough.
- Fill the cupcake liners only about 2/3 full to prevent overflow.
- Bake the cupcakes until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting them.
- For a richer flavor, use dark chocolate chips instead of semi-sweet chocolate chips.
- For a fun twist, try adding a dollop of raspberry jam or lemon curd to the center of each cupcake before frosting.
Conclusion:
These Sour Cream Fudge Cupcakes Made with Quinoa Flour are a delicious and unique treat that is sure to impress your friends and family. They are perfect for any occasion, from birthday parties to holiday gatherings. With their moist and fudgy texture, rich chocolate flavor, and creamy sour cream frosting, these cupcakes are sure to be a hit. So next time you are looking for a special dessert, give these Sour Cream Fudge Cupcakes Made with Quinoa Flour a try. You won't be disappointed!
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