What happens if you take all of the flour in an apricot cupcake recipe and replace it with cooked couscous? Being the mad cupcake scientist that I am, I had to know. It turns out that you get a delicious, satisfying, dense cupcake reminiscent of baked oatmeal. Leave the couscous cupcakes unfrosted for a grab-and-go breakfast or frost the cupcakes with apricot cream cheese frosting and sprinkle them with cinnamon-dusted couscous for a special brunch treat.
You can also experiment with using part flour and part couscous in the couscous cupcake recipe. The recipe for the cupcake on the right in the photo above contains no flour. The recipe for the cupcake on the left has two cups of couscous and one and one half cups of all-purpose flour. The latter has much more of a cupcake consistency, but still has a little texture from the grit of the couscous.
Apricot Couscous Cupcake Recipe