Yes I know, Quinoa Cupcakes sound like some sort of grass-munching, hippy-dippy, vegan atrocity. Time was, I’d have agreed with you.
Then I started looking for more nutritious alternatives to the evil that is white flour and besides, quinoa flour was on sale in my local grocery store and I am a woman who would happily trample her grandmother to get the last item in a sale (sorry grandma).
These cupcakes came out much better than expected.
They have the distinctive nutty quinoa taste alright but surprised me with their beautifully moist, melt in the mouth texture and a delicate sweetness, which isn’t overpowering.
Hubby (who doesn’t usually go into raptures over my ‘healthy’ baking) sucked down almost the whole tray and declared: “MORE!” so I know I’m on to a winner.
Quinoa Cupcakes – makes 12
(adapted from the Bob’s Red Mill Packet recipe)
- 1/4 cup organic butter
- 1/2 cup water
- 1/4 cup cocoa or cacao powder
- 1/4 cup maple syrup
- 2 tbsps coconut palm sugar (you can substitute brown sugar if you wish)
- 1 1/4 cup quinoa flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp vanilla essence
- 2 eggs (separated)
- 1/4 cup plain organic full fat yoghurt
- Heat butter and water together in a saucepan over a low heat until it bubbles. Remove from heat and stir in cocoa/cacoa powder, maple syrup and vanilla essence. Set aside to cool.
- In a large mixing bowl sieve quinoa flour, baking powder and baking soda. Add salt and sugar.
- Stir cooled cocoa mixture into the dry ingredients along with two egg yolks and yoghurt. Stir until thoroughly combined.
- In a large bowl beat egg whites until foamy then fold them into the batter.
- Pour into a 12-muffin tray and bake for 10 minutes at 400 degrees or until a cake tester inserted into the middle comes out clean.