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Ingredients
| quinoa: 2/3 cup |
| water: 1 1/3 cups |
| 2% milk: 1/3 cup |
| eggs: 4 (large) |
| pure vanilla extract: 2 tsp |
| olive oil: 1/4 cup |
| salted butter: 1/2 cup (melted and cooled) |
| granulated sugar: 1 1/2 cups |
| unsweetened cocoa powder (sifted): 1 cup |
| baking powder: 1 1/2 tsp |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
Gluten Free Cupcakes
Credit: Food.com
User rating:
-
Prep Time
22 min -
Cook Time
16 min -
Servings
24 serving(s)
Tags
- Rinse and prepare the quinoa according to directions using the water measurements above.
- Once the quinoa is done, turn off the heat and leave the covered saucepan on the burner for another 10 minutes.
- Fluff with a fork and allow the quinoa to cool. (Do not rush this.).
- Preheat the oven to 350 degrees Fahrenheit.
- Lightly grease the bottom and sides of two 1-dozen non-stick cupcake pans (no flour) or use cupcake wrappers.
- Combine the milk, eggs and vanilla in a blender or food processor.
- Add 2 cups of cooled, cooked quinoa and blend until smooth.
- Add the olive oil and melted butter and blend to incorporate.
- In the meantime, mix together the sugar, cocoa, baking powder, baking soda and salt in a mixer bowl.
- Add the contents of the blender and mix well.
- Scoop the batter with an ice cream scoop into the cupcake pans.
- Bake for 16 to 20 minutes or until the cupcakes bounce back when lightly pressed.
- Remove from the oven; cool completely in the pan before serving.
- Frost if desired. (These are delicious without frosting as well.).
- Store in a sealed container in the refrigerator for up to 1 week, or freeze for up to 1 month.
- Makes 24 cupcakes.