Jade's Strawberry-Filled Cupcakes

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   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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   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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    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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    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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    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.

* Per serving · 4 servings · Values may vary.