Kendra's Treats

It just so happened that the day after I bought quinoa flour, my brother had an assignment in one of his botany classes that had to involved an ancient fruit or grain. Everyone had to talk about their chosen plant and bring in something made from their plant to eat. I volunteered to make quinoa cupcakes for him to take. That kind of assignment gets me super excited! =) No one believed the cupcakes actually had quinoa in them – success! They just taste like a really good chocolate cupcake. They have a nice chocolate flavor and a tender crumb. You’d never know they’re gluten free. I topped mine with a cream cheese frosting, but you can use whatever flavor you want. Enjoy!

I also decorated them to look like hydrangeas. Do I get bonus points for them looking like a plant too?? =)

It was a weekend full of graduations for my family. I graduated from medical school and my brother graduated with a bachelor’s in biology. 

Chocolate Quinoa Cupcakes {Gluten-Free}
2 tbsp canola oil
1/2 cup water
1 tsp instant espresso powder
1/4 cup Hershey’s Special Dark Cocoa Powder
3/4 cup white sugar
1-1/4 cups quinoa flour*
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 eggs
2 tsp vanilla
1/2 cup plain fat-free greek yogurt

1. Preheat oven to 375 degrees. Line 21 muffins cups with paper liners. Place a medium, non-stick skillet over medium-low heat. Add quinoa flour and stir until flour starts to brown slightly. Remove from heat and transfer flour to a plate or bowl to cool.
2. Heat water in microwave 40 seconds. Stir in espresso powder, cocoa powder, vanilla, and canola oil.
3. In small bowl, whisk sugar, quinoa flour, baking powder, baking soda, and salt. Add chocolate mixture, eggs, and greek yogurt to dry ingredients and whisk until combined.
4. Divide batter between prepared muffin cups using a #20 scoop. Bake for 13-15 minutes.

Notes: I used Bob’s Red Mill quinoa flour that I found at Kroger. If your store doesn’t carry quinoa flour, you can make your own by grinding quinoa seeds into a powder in a clean coffee grinder.

Cream Cheese Frosting
2 sticks butter, slightly colder than room temperature
8 oz cream cheese, cold
6 cups powdered sugar
1 tsp vanilla
1-2 tbsp heavy whipping cream

1. Combine butter and cream cheese in bowl of stand mixer with paddle attachment and beat until light and fluffy, about 1 minute.
2. Gradually beat in powdered sugar. Add in vanilla and cream and beat about a minute more.
3. I used this tutorial to frost my cooled cupcakes.