One of my favorite grains to eat is quinoa. It contains all the amino acids required to make a complete protein. Plus, it’s high in fiber. In baking, though, the flour can be tricky to work with due to its distinctive flavor. Not in this recipe. The quinoa is no match for the rich chocolate flavor and aroma in this superprotein cupcake that’s moist and fudgy. P.S.: They’re gluten-free and low-fat, too.

　　

Ingredients

serves 12 (makes 12 cupcakes)

　　1/4 cup unsalted butter or nonhydrogenated butter substitute

　　1/2 cup water

　　1/3 cup unsweetened cocoa powder

　　3/4 cup light agave nectar

　　1 1/4 cups quinoa flour

　　1/2 teaspoon baking powder

　　1/2 teaspoon baking soda

　　1/2 teaspoon sea salt

　　2 large eggs, separated

　　1 teaspoon vanilla extract

　　1/4 cup nonfat plain yogurt or unsweetened soy yogurt

　　Vanilla Buttercream Frosting (page 106), Fat-Free Vanilla Yogurt Frosting (page 107), Vegan Chocolate Buttercream Frosting (page 109), or Vanilla Buttercream Frosting (page 106)

　　

Step 1

Preheat the oven to 375°F. Line a cupcake pan with 12 paper liners.

　　

Step 2

Place the butter and water in a saucepan. Bring to a boil and remove from heat. Whisk in the cocoa powder and agave nectar. Let cool to room temperature.

　　

Step 3

In a large bowl, sift together the flour, baking powder, baking soda, and salt. Add the cooled cocoa mixture, egg yolks, vanilla extract, and yogurt to the flour and mix well. In a separate bowl, using an electric mixer at medium speed, beat the egg whites until stiff, but not dry, approximately 2 minutes. Gently fold into the batter.

　　

Step 4

Spoon the batter into the prepared cupcake pan and bake for 15 to 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Frost the cupcakes with the frosting of your choice.

　　Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.