I've scouring the web again for more dessert recipes. I ordered some gluten-free flour from Amazon.com this morning (not from bean flours) but I couldn't wait until it arrives. I had some quinoa so I went with a recipe that fit what was in my pantry. Unfortunately, I had to first toast the quinoa and then blend it into a flour, but it was worth it for some chocolate gratification.
Sour Cream Fudge Cupcakes from Ancient Harvest Quinoa Corporation
¼ cup butter (or margarine)
½ cup water
¼ cup cocoa powder
1 cup sugar
1 ¼ cup quinoa flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt (optional)
2 eggs, separated
1 teaspoon vanilla
¼ cup sour cream
Preheat oven to 375˚. Place butter and water in saucepan. Bring to 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 muffin tin lined with paper cupcake liners. Bake for 20 minutes, or until a toothpick inserted in center comes out clean.
Makes 12 cupcakes
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