Bluebird Grain Farms

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IMG_4508-001Recipe compliments of:
Tess Hoke, Local 98856

Makes 1 dozen cupcakes


1 ½ cups Bluebird Grain Farms emmer flour 
1 cup sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/3 cup canola oil
1 cup water
1 teaspoon vanilla
1 tablespoon vinegar


Heat oven to 350 degrees.

Grease cupcake tins or line with cupcake papers. Mix together dry ingredients. In a separate bowl mix together wet ingredients. Slowly incorporate dry ingredients into the wet ingredients until well blended. Fill cupcake tins ¾ full and place in the oven. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.

While cupcakes are cooking, prepare frosting.

Chocolate Frosting


4 oz. unsweetened chocolate, chopped

2/3 cup unsalted butter softened at room temperature

 1 ⅓ cups powdered sugar 

1 teaspoon pure vanilla extract


In a double boiler add chopped chocolate, whisk until fully melted. Set aside to cool. When chocolate is at room temperature add soften butter, beat with a hand held blender. Add powdered sugar and vanilla, beat until frosting is smooth. Top cooled cupcakes with the chocolate frosting.