Sour Cream Fudge Cupcakes made with Quinoa flour

Ingredients:
1/4 cup unsalted butter
1/2 cup water
1/4 cup cocoa powder
1 cup of sugar
1 1/4 cup quinoa flour
1/2 teaspoon xantham gum
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs separated
1/2 teaspoon vanilla
1/4 cup sour cream

Preheat oven to 375 degrees. Place the butter and water in a saucepan. Bring to a boil, remove from heat and whisk in cocoa powder. Sift together the sugar, quinoa flour,xanthan gum, 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 a muffin tin lined with paper cupcake liners. Bake for 20 minutes, or until a toothpick inserted in center comes out clean, Makes 12 gorgeous, scrumptious cupcakes.

The frosting I used was a pecan, coconut frosting. any frosting will do.

To make the pecan coconut frosting
ingredients:
1 1/2 cups evaporated milk
1 1/2 cups sugar
4 slightly beaten egg yolks
3/4 cup butter
1 1/2 teaspoon vanilla
2 cup coconut
1 1/2 cup chopped pecans.

Combine milk and sugar, egg yolks, butter and vanilla in sauce pan. Cook and stir over medium heat until thickened. Remove from heat and stir in coconut and pecans. Cool until thick enough to spread.