Sour Cream Fudge Cupcakes

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Recipe Ingredients:
1/4 cup	Unsalted Butter
1/2 cup	Water
1/4 cup	Cocoa Powder
1 cup	Sugar
1 1/4 cup	Organic Quinoa Flour
1/2 tsp	Baking Powder
1/2 tsp	Baking Soda
1/2 tsp	Salt
2	Eggs
1/2 tsp	Vanilla
1/4 cup	Sour Cream
Cooking Directions:
1.	Preheat oven to 375 degrees. Place the butter and water in a saucepan. Bring to a 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.
2.	Spoon into a muffin tin lined with paper cupcake liners. Bake for 20 minutes, or until a cake tester inserted in center comes out clean. Makes 12 gorgeous cupcakes.

Double Acting Baking Powder
Double acting baking powder releases carbon dioxide when exposed to moisture and heat, causing doughs and batters to rise. It is all natural and contains no aluminum.

Organic Quinoa Flour
Organic quinoa flour is ground from the nutritious gluten-free superfood quinoa. It's perfect for making nutrient-dense pancakes and other baked goods.

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