Sour Cream Fudge Cupcakes Made With Quinoa Flour

From bob's red mill organic 100% stone ground quinoa flour package. i substitute the sugar for splenda.

Preheat oven to 375f.

Place the butter and water in a saucepan.

Bring to a boil , remove fro mheat , 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 blendwell.

Beat the egg whites until stiff but not dry.

Fold into batter.

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.

unsalted butter, water, cocoa powder, sugar, quinoa flour, baking powder, baking soda, salt, eggs, vanilla, sour cream