Cupcakes; they are usually so pretty, but not a favourite of mine taste wise, I’m more of a salt fiend when it comes to food. When I eat something sweet I do prefer something with fruits or berries, just plain berries with a bit of syrup are a staple.
I have been admiring pictures of beautiful cupcakes, and I thought that maybe I could try to make some gluten-free cupcakes. I decided to try quinoa flour in them, since I like cakes with quinoa flour, I really don’t like those ready made gluten-free flour mixes, before I tried quinoa flour I used to just avoid gluten-free pastries.
Quinoa flour will not taste exactly like wheat flour, but it doesn’t have a “taste” in my opinion, also the flour will act a bit differently; it will not rise in the same way, so pastries made with quinoa flour are pretty dense and moist, both are qualities I like. Quinoa flour is the best option with gluten-free baking in my opinion and the healthiest option, gluten-free flour mixes are mostly carbohydrates, quinoa has about 20% protein with all the essential amino-acids and loads of minerals.
I was thinking about what kind of cupcakes I wanted and decided on blueberry cupcakes and of course chocolate cupcakes. I love peanut butter and rum so I wanted to have those in my chocolate cupcakes.
Those blueberry ones have a butter cream frosting and those chocolate ones have a chocolate mousse frosting. The butter cream frosting worked really well and I loved those blueberry cupcakes - I was a bit surprised. I didn’t enjoy the chocolate variety as much, I blame the frosting, it wasn’t greasy enough I think. When I think about it now, I wonder why I didn’t use a peanut butter frosting, I will try it sometime, since other than the chocolate mousse they were tasty, my boyfriend liked them more than the blueberry cupcakes.
Gluten-free blueberry cupcakes, these will make 6 large ones or 8 small ones
I guess you could say that these are more like muffins; I think I would describe them as a mix between muffins and cupcakes, since these do have a frosting. I made those blueberries on top with marzipan which was dyed with real blueberry juice, so they were also very tasty.
-1, 6 dl soy milk
-1 tsp apple cider vinegar
-0, 5 dl oil (I used coconut oil)
– 1tsp vanilla extract
-2, 5 dl quinoa flour
-1 tsp baking powder
-1/2 tsp baking soda
- a pinch of salt
- 1 dl of sugar
- 1 dl of blueberries and 1 tbls of cornstarch (I used frozen ones)
Preheat your oven to 170 Celsius.
Mix together your soymilk with the vinegar, and then add all those other liquid ingredients, after that mix your dry ingredients together and lastly mix them with your liquid ingredients. The paste you have now should not be dry and it should not be too liquid, add some flour or some soymilk until you have a thick smooth paste.
Then mix your cornstarch with those blueberries, you can’t turn them around too much or they will break, so just a few turns.
Put some of the batter into a cupcake paper, then add some of those blueberries, one 1 tbls is enough, and then put some of that cupcake batter on top of the blueberries. It will rise a bit so leave some room for them to rise.
Bake at 170 Celsius for about 30-40 minutes, these take longer to bake than regular cupcakes.
Frost the cupcake using a regular butter cream frosting:
-6 dl confectioner’s sugar
-2 dl margarine
-1-2 tsp soymilk
Mix the margarine with the sugar for about 3 min. then add the soymilk, be careful with the soymilk, add it gradually so that it doesn’t become too moist, then mix everything together for another 1 min.
Gluten-free chocolate rum cupcakes with peanut butter
-2, 6 dl of quinoa flour
- 1 tsp of baking soda
-1 1/2 tsp of baking powder
-2 dl soymilk
-1 tsp apple cider vinegar
-2tsp rum extract
Ingredients which you have to melt together-
-0, 5 dl oil (I used coconut)
- 3 tbls peanut butter
-1 dl muscovado sugar
- 3 tbls maple syrup
- 50g medium dark chocolate (50%)
Preheat your oven to 170 Celcius
Melt your melting ingredients in a pan on low heat, otherwise they will burn.
Mix together your soymilk and vinegar, then add the melted ingredients (let them cool a bit at first, but not too much, they should no burn your finger, just feel a bit warm), then add the rum extract.
Mix together all the dry ingredients and them to the liquid ingredients, mix everything together. The paste you have now should not be dry and it should not be too liquid, add some flour or some soymilk until you have a thick smooth paste.
Put your batter into cupcake papers and bake at 170 Celsius for about 30-40 minutes.
I would frost this with a chocolate butter cream frosting, and I was thinking that a peanut butter frosting might work too.
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