Juls’ Kitchen is a democratic blog and, therefore, it complies with the majority.
Yesterday I gave my followers on Twitter and Facebook the chance to choose today’s recipe (by the way, if you are not, follow me on my pages. They are quick channels to receive updates and sneak peaks). Fresh pasta or cupcakes was the question. Fresh pasta held out to the end, but in the last minutes the cupcakes have marked the final victory, with a 54% of the votes. Then, cupcakes for everyone (but you, fresh pasta supporters, do not despair! There are two upcoming recipes for you!)
Those who chose cupcakes remarked that they wanted something colourful, fresh, suitable for early spring days. I made something special. The cakes are gluten free, strong, masculine, with the bitter aroma of cocoa powder and the strength of quinoa. They have a crumbly texture, dotted with oatmeal. The frosting is a feminine quirk, sugary and soft, a fruity buttercream.
They remind me of yin e yang, masculine and feminine, earth and air, opposites that attract and complement each other. A dark and wintry branch awakening to the new season gently covered with delicate flower buds. They show such an unusual character that I feared they could not be fully appreciated, but…
I made 16 cupcakes, decorated with pink buttercream and a sprinkle of sugar, a trace of fairy dust, last sign of a spell cast on them. I chose embroidered lace paper cases, and I put them in our second fridge. Yes, the second: since I started writing a foodblog, along with putting on a few more curves and searching in vain for Mary Poppins’ trunk, to put away my hasty purchases, I have also a second fridge in the pantry, where I can store in a safe place special ingredients and dishes before taking pictures of them.
Led by a voyeuristic attitude that characterizes my relationship with my most successful recipes, every now and then I open the fridge door to contemplate the masterpiece and gloat. And my 14 cupcakes are still there. I close the fridge door calmly. Wait. Fourteen? One, two, …, seven, …, thirteen and fourteen. It doesn’t figure. Muuuum! have you seen the cupcakes I put in the fridge? – Yes. So nice! They are also good, what are they made of? Go figure I feared they wouldn’t appreciate my cupcakes!
I found the recipe for the gluten free cupcakes at La Tartine Gourmande, inspired by this Beatrice Peltre‘s delicious recipe: Beatrice is a daily example both for her pictures – flawless with a warm home feeling – and her capacity to transform into a story any moment or recipe, even the most simple. Give her a handful of lentils and some celery and she’ll make poetry from this! The buttercream recipe comes instead from Mowie‘ blog, Mowielicious, Mr dessert.
CUPCAKES WITH STRAWBERRY BUTTERCREAM
Ingredients for 16 cupcakes:
- 140 g millet flour
- 40 g quinoa flour
- 40 g rice flour
- 70 g quinoa flakes*
- 3 tbs unsweetened cocoa powder
- 2 tsp baking powder
- 1/2 baking soda
* I wasn’t able to find quinoa flakes, so I used rolled oat flakes, but, as they rightly point out, they are not suitable for coeliac people.
- 3 eggs
- 110 g caster sugar
- 115 g unsalted butter, melted and cooled slightly
- 100 g buttermilk
Preheat oven to 180°C. Combine in a large bowl all the dry ingredients.
Whip the eggs with the sugar until light, than whisk in the melted butter and the buttermilk. Mix in the dry ingredients, but pay attention not to overstir the batter.
Fill the muffin cases to the 3/4 and bake for 20 minutes, or until a toothpick inserted in the middle comes out dry. Remove from the moulds and let them cool completely.
- 150g unsalted butter
- 300 g icing sugar
- 50 ml double cream
- 1 tbs strawberry syrup
- 1 drop of red food colouring
Whisk the butter and icing sugar until crumbly, then add the double cream, the food colouring and the strawberry syrup, then whisk until smooth. Place the buttercream in a piping bag and pipe swirls onto the tops of the cakes.
Put them in the fridge and remove them at least 30 minutes before you’re going to eat them, to give time to the cakes to get soft and crumbly again.