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    You are in: Home / Baking / Sour Cream Fudge Cupcakes (Made With Quinoa Flour) Recipe
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    Sour Cream Fudge Cupcakes (Made With Quinoa Flour)

    Sour Cream Fudge Cupcakes (Made With Quinoa Flour). Photo by NELady

    1/2 Photos of Sour Cream Fudge Cupcakes (Made With Quinoa Flour)

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    NELady's Note:

    From Bob's Red Mill Organic 100% Stone Ground Quinoa Flour package. I substitute the sugar for splenda.

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    Ingredients:

    Serves: 12

    Yield:

    cupcakes

    Units: US | Metric

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      Beat the egg whites until stiff but not dry. Fold into batter.
    4. 4
      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.

    Ratings & Reviews:

    • on September 18, 2009

      55

      Although I used applesauce instead of butter and halved the sugar, these were delicious! Fluffy, light and surprisingly very chocolatey with only a small amount of cocoa.

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sour Cream Fudge Cupcakes (Made With Quinoa Flour)

    Serving Size: 1 (47 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 125.6
     
    Calories from Fat 53
    42%
    Total Fat 5.9 g
    9%
    Saturated Fat 3.4 g
    17%
    Cholesterol 47.5 mg
    15%
    Sodium 179.7 mg
    7%
    Total Carbohydrate 17.9 g
    5%
    Dietary Fiber 0.6 g
    2%
    Sugars 16.7 g
    67%
    Protein 1.5 g
    3%

    The following items or measurements are not included:

    quinoa flour

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