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1
Cook's Note: Quinoa flour can be found at health food stores.
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For the cupcakes: Place an oven rack in the center of the oven.
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Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.
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Set aside.
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5
Whisk together the flours, baking powder and salt in a medium bowl.
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Beat the sugar and butter in a large bowl until combined, using an electric hand mixer.
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Add the eggs, milk and vanilla.
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Beat until smooth.
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Add the dry ingredients and mix until just blended.
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Spoon half of the batter into the prepared muffin cups (about 2 tablespoons of batter in each cup).
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11
Spoon 1 teaspoon of the strawberry fruit spread into the center of the batter.
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Spoon the remaining batter on top to cover the fruit spread completely.
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Bake until puffed and the cake springs back when touched, 15 to 17 minutes.
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Transfer to a wire rack and cool completely, about 30 minutes.
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15
For the frosting: Place the chocolate chips in a small bowl over a small pan of barely simmering water.
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Heat, stirring occasionally, until the chocolate is melted and smooth, about 2 minutes.
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Remove the pan from the heat.
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Beat the butter in a medium bowl until light and smooth, using an electric hand mixer.
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Beat in 3 cups of the powdered sugar, milk and vanilla until smooth and creamy.
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20
Remove half of the frosting and place in a small bowl.
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Add the melted chocolate to one bowl of the frosting and stir until smooth.
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Stir the strawberry fruit spread and the remaining 3/4 cup powdered sugar into the other bowl of frosting and stir until smooth.
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Frost the tops of the cupcakes with desired frosting using a small spatula.
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Allow the frosting to set for 20 minutes before serving.
