Today was the last day that my son and I were both home before he starts senior kindergarten. We wanted to have a little party to say "good-bye" to summer, so we made his favourite treat - cupcakes.
This recipe can be made with quinoa for a gluten-free indulgence, but I made them with barley flour. They were moist and soft - not too sweet. We all enjoyed them for dessert after supper.
Bring to a boil on the stovetop:
1/4 cup butter
1/2 cup water
Remove from the heat and whisk in:
1/3 cup cocoa powder
3/4 cup light agave nectar
While the liquid cools, mix the following dry ingredients:
1 and 1/4 cup barley flour
1/2 each of baking poweder, baking soda and mineral or sea salt
Wisk these into the cooled liquid ingredients:
2 large eggs
1 tsp. vanilla extract
1/4 cup strawberry yogurt (or any flavour)
Fill a cupcake pan and bake at 375 degrees for 20 minutes. Top with the icing or jam of your choice.
No comments:
Post a Comment