Quinoa Fudge Sour Cream Cupcakes

Phyllis Stanley – Nutritional Bread Baking

  • 2 Egg whites
  • 1/2 stick Butter (soft)
  • 1/4 cup Hot water
  • 1/4 cup Cocoa powder
  • 1 cup Maple syrup
  • 1 1/4 cups Quinoa flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2 Egg yolks
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla
  • 1/2 cup Sour cream
  • 1 cup Pecans (chopped)

Recipe Instructions

Preheat oven to 375°. Beat 2 egg whites in Bosch  mixer on speed 4 until stiff. Set aside. Put remaining ingredients in bowl and mix until moist. Gently fold in egg whites. Spoon into muffin tins lined with cupcake liners. Bake for 12-16 minutes. You may also bake as a cake in an 8″x8″ pan for 30-35 minutes.