“Never eat ingredients you can’t pronounce except quinoa.”
Who says you can’t defile a nutritious food? This recipe has enough sugar in it to qualify as a junk food if you’re not into sugar. For the rest of us it’s a way to use up quinoa flour that we purchased for some unknown reason. I think I was going to experiment. I’ll leave that idea for another day.
1/4 cup unsalted butter
1/2 cup water
1/4 cup cacao powder
1 cup sugar
1/2 t baking powder
1/2 t baking soda
1 1/4 cup quinoa flour
1/2 t salt
2 eggs, separated
1 t vanilla
1/4 cup plain Greek yogurt
Preheat the oven to 375 degrees and place cupcake papers into a cupcake pan. In a small saucepan bring the water and butter to a boil. Stir in the cacao powder. Cool this mixture.
Sift together the dry ingredients. I could list them for you but I’m going to trust you with this step. Add the cooled cacao mixture along with the egg yolks, yogurt, and vanilla. (I cheated on this step. I added the yogurt, egg yolks, and vanilla to the cacao mixture to force it to cool down.) Blend all together.
Whip up the egg whites until they’re stiff but not dry. Fold this into the main batter and spoon into the prepared cupcake papers.
Bake this for about 20 minutes, checking now and then until you’re satisfied that they’re done to perfection. Frost or sprinkle with powdered sugar.
Full disclosure – these cupcakes have a distinctive nutty flavor. It’s the quinoa. I would present them as a nutty chocolate cupcake just to stay ahead of the game. They are a bit off the beaten track but they grow on you.
Is that a rave review that has you dashing to the store to buy quinoa flour? OK. Use regular flour. I’m sure it will work.
Loveya – The Grandma
Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.