I love Einkorn.
At first, I loved einkorn because it was the first wheat flour alternative to modern wheat that my family could eat and enjoy without allergies and tummy aches flaring up. But now I love einkorn as an ingredient in and of itself, not just because it’s good enough to replace modern wheat; it’s delicious!
If you’re not familiar with einkorn, it’s basically modern wheat’s great-great-great-great-great-great-great-(etc)-grandparent. It’s a non-hybridized ancient wheat with different types of gluten than what has been developed in today’s wheat. Some people who have difficulty with modern wheat find they can tolerate einkorn with no problem. You can read all about einkorn here.
So far I’ve managed to easily and successfully replace modern wheat with einkorn flour in just about all of my old baking recipes. One of my favorites is this recipe for Very Vanilla Cupcakes topped with Fluffy Chocolate Ganache Frosting. The recipe is simple and straightforward, and a great way to start using einkorn flour!
* A note about ingredients: To meet my family’s needs, we choose pastured butter and eggs, sea salt, organic unrefined cane juice, chocolate without soy, naturally dyed sprinkles, aluminum-free baking powder, and raw milk and cream. Some of that is not affordable, difficult to find, or even illegal in some areas! Just make the best choices available to you and aim for high quality ingredients for a delicious end product.
12 tablespoons (1.5 sticks) unsalted butter
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
1 teaspoon sea salt
2 cups Jovial einkorn flour
1 ¾ cups sugar
2 teaspoons baking powder
Chocolate Ganache Frosting
1 cup heavy cream
8 oz chocolate, chopped (milk or dark – your choice!)
Preheat oven to 350°F. Line cupcake pans with 24 paper baking cups.
Melt butter in a small saucepan over medium heat.
Meanwhile, in a stand mixer with the paddle attachment (or in a bowl with a hand mixer), beat the eggs on medium-low speed until light yellow and foamy, about 2 minutes.
Increase the mixer to medium-high and slowly pour the hot melted butter into the eggs, allowing the mixture to temper so the eggs don’t scramble. Once the butter is added, reduce mixer speed to medium-low again.
Add the milk, vanilla, and salt, and mix for about a minute, until well combined.
Sift together the flower, sugar, and baking powder and add to the batter. Mix on medium until just combined. Remove the mixer and scrape the bottom and sides of the bowl with a spatula to ensure no flour pockets remain.
Fill the prepared cake cups about 2/3 full. You will have enough batter for 20 to 24 cupcakes.
Bake in the middle of the oven for 18 to 22 minutes, rotating the pans halfway through. The cupcakes are done when the centers spring back when lightly touched.
Remove the cupcakes from the oven, allow to cool in the pan for a few minutes, then remove to a cooling rack.
Once the cupcakes are in the oven, prepare the frosting. Pour the chopped chocolate into a heat-proof bowl. Heat the cream in a small saucepan over medium heat until just starting to simmer (do not boil). Pour the hot cream over the chocolate, cover the bowl, and allow to sit for 5 minutes. Whisk the cream and chocolate until completely smooth. Refrigerate until firm but not hard, about 45 minutes.
When the cupcakes are cool and the chocolate is firm, remove the chocolate ganache from the fridge and beat with a hand mixer until lightened in color and fluffy, about 3 to 4 minutes. Frost your cupcakes with a knife or piping bag, top as desired, share and enjoy!