Zutaten für Sour Cream Fudge Cupcakes Made With Quinoa Flour
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup water
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups granulated sugar
- 1 1/2 cups quinoa flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs (separated)
- 1 teaspoon vanilla extract
- 1 cup sour cream
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Zubereitung von Sour Cream Fudge Cupcakes Made With Quinoa Flour
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper cupcake liners.
- In a medium saucepan, combine 1/2 cup (1 stick) unsalted butter and 1/2 cup water.
- Bring to a boil over medium heat. Remove from heat and whisk in 3/4 cup unsweetened cocoa powder until smooth.
- In a large bowl, whisk together 1 1/2 cups Splenda (or granulated sugar), 1 1/2 cups Bob's Red Mill quinoa flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Add the cooled cocoa mixture to the dry ingredients. Whisk in 2 large egg yolks, 1 teaspoon vanilla extract, and 1 cup sour cream until just combined.
- In a separate bowl, beat 2 large egg whites with an electric mixer until stiff peaks form.
- Gently fold the egg whites into the batter until just combined. Be careful not to deflate the egg whites.
- Fill each cupcake liner about 2/3 full.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
67g
Fat
17g
Carbs
5g
