Quinoa flour provides a moist crumb. These Quinoa Pecan Fudge Cupcakes are delicious with or without an icing.
Yield: 12 cupcakes
Preheat oven to 350°F
Ingredients:
¼ cup almond nut butter , smooth
½ cup chocolate or vanilla soymilk
¼ cup cocoa powder
1 cup fair trade brown sugar
½ cup quinoa flour, toasted
¾ cup whole wheat pastry flour
½ cup dried dates or figs, thinly sliced
½ tsp baking powder and baking soda
½ tsp salt
2 large eggs, separated
1 tsp vanilla
1 cup plain yogurt
½ cup chopped nuts-walnuts, pecans chopped for garnish
Method:
- Combine nut butter and soymilk in a small saucepan. Bring to a boil over medium – high heat, whisking until blended. Remove from heat. Add cocoa powder. Whisk until smooth. Transfer to a large bowl.
- In a medium sized bowl, mix together sugar, quinoa and whole wheat flour, dates, baking powder, baking soda and salt. Stir into almond- cocoa mixture.
- In a separate bowl beat egg yolks, vanilla and yogurt. Mix well. Add to batter in large bowl.
- Beat the egg whites until stiff, using electric beaters. Fold into batter.
- Spoon into muffin tin, lined with parchment paper cupcake liners. Fill each cup to three –quarters full. Bake in preheated oven for 25 minutes or until a cake tester inserted in center comes out clean.
- Garnish with chopped pecans.
