These gluten-free quinoa cupcakes were inspired by A Southern Grace’s apple cinnamon quinoa breakfast which I wrote about in part one of quinoa for breakfast. However, I am dedicating the gluten-free cupcakes to Cathy (a gluten-free friend of mine) whose husband wrote me this email back in September:
“Okay, so I just read the blog posting about the lonely ‘cupcake’ from your recent trip and it made me wonder if you’ve given any further thought to creating a gluten-free cupcake?
You could put your creative mind to a real cupcake challenge and take your game to the next level (mixing flours in addition to mixing ingredients)! This could be your chance to shine as a gluten-free superstar, while bringing hope to the despaired. I urge you to rise up and throw off the shackles of society; tell wheat that you don’t have to use it…tell it that other options exist…show the world you are not the slave to boring flower any more! Wheat-free or die (or at least sick)! Join us in the revolution… Long live tapioca!!”
Groom 2.0 Called This Cupcake a Wedding Contender
Gluten-Free Quinoa Cupcake Recipe
I got the penuche frosting recipe from Southern Food on About.Com.
Looking for More Gluten-Free Cupcake Ideas?
I am entering this cupcake into the blog event Go Ahead Honey, It’s Gluten Free. If you are looking for more ideas for gluten-free cupcakes, check out the round-up here. Remember, any cake recipe can easily be converted to a cupcake. Your cupcakes may take less time to bake than the cake recipe. Typically they take 20 minutes at 350 degrees. I recommend making a test cupcake first to see how much it rises and how long it takes to bake before you bake the entire batch.