Bobs Red Mill, Organic Whole Grain Quinoa Flour, 22 oz (623 g)

Sour Cream Fudge Cupcakes

• 1/4 cup unsalted Butter
• 1/2 cup Water
• 1/4 cup Cocoa Powder
• 1 cup Sugar
• 1 1/4 cups Bob's Red Mill 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

Preheat oven to 375°. Place the butter and water in a saucepan. Bring to a boil, remove from 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 and blend well. Beat the egg whites until stiff but not dry. Fold into batter. Spoon into a muffin tin lined with paper cupcake liners. Bake for 20 minutes, or until a cake tester inserted in center comes out clean.

Makes 12 gorgeous cupcakes.

Keeps best refrigerated or frozen.

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