Quinoa Cupcakes

“That’s why I bake. To fill fairies with goodness.”

And it was true, she realized. She didn’t run the kitchen just to boss other fairies around. She didn’t give orders just to make herself feel important. Well, at least she wouldn’t anymore. No. The day before, she hadn’t missed that part of her job at all. She had missed the baking. She had missed creating something for others to enjoy.

And, oh, how she wanted to go back to work!”
― Gail Herman, Dulcie’s Taste of Magic

Tonight I worked with a new ingredient – quinoa flour. Bob’s Red Mill Organic Quinoa Flour is what I used to make Sour Cream Fudge Cupcakes.

Organic Quinoa Flour (pronounced keen-wa) is the most nutritious grain available. It is also one of the oldest cultivated grains in the world. Quinoa is high in protein, calcium and iron. Use this delicate flour when baking. You can substitute this flour for half of the all-purpose flour in many recipes or completely replace wheat flour in cakes and cookie recipes.

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I began by bringing water and butter to a boil then whisking in cocoa powder.

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Then sift the quinoa flour with sugar (I used brown sugar), baking powder, baking soda and salt.

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I separated 2 eggs. The yolks were poured into the flour mix while the egg whites go into the mixer to be beaten.

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As the egg whites get beaten, I add vanilla and sour cream along with cocoa mix to the flour bowl and give it a quick swirl by hand.

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We are waiting for the egg whites to become stiff but not dry. Something like so:

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Then we add to the rest of the batter and gently fold in.

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Once all the ingredients are incorporated, we spoon evenly into the cupcake tin. The batter is light and fluid but not runny. It is very easy to pour. This batter would probably make a nice cake too.

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Oven ready. 370 for 15 minutes or until a cake tester comes out clean.

I can smell that familiar cocoa smell. Heavenly. Ding goes the timer and we have the final product…

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These cupcakes are light and fluffy. Most likely as a result of beating the egg whites as opposed to just adding the eggs straight as well as the quinoa flour which is delicate. Not only nutritious, the quinoa flour creates a tender moist cupcake. The cocoa flavour is not the dominant taste nor is it sweet. There is a very distinct taste that tells you the cupcakes are not made with just ordinary ingredients. It is a nutty flavour of sorts, very subtle. I think I like it. =)

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