Polychromatic Chocolate Quinoa Cupcakes
Prep Time:30 minutes
Cook Time:20 minutes
- 2 cups cooked quinoa*, cooled
- 1/3 cup unsweetened almond milk (or preferred milk)
- 4 whole eggs
- 1 teaspoon vanilla extract
- 1/2 cup butter, melted
- 1/4 cup melted coconut oil
- 1 cup white sugar
- 1 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- Powdered sugar and a rainbow of sliced, fresh fruit
Preheat oven to 350°F. Line cupcake pan with either spray oil or cupcake paper.
In a food processor or blender, combine the eggs, milk and vanilla extract. Blend for 10 seconds to combine. Add the cooked and cooled quinoa along with the melted butter and coconut oil. Blend until completely smooth, about 30 seconds.
Sift together the dry ingredients in a large bowl (sugar, cocoa powder, baking soda, baking powder and sea salt ). Pour the wet ingredients into the bowl and mix together until well-combined.
Divide the batter into cupcake tin. Bake for 20 minutes. Remove cupcakes from oven and set aside to cool.
For the toppings, dust with powdered sugar. Arrange sliced strawberries or raspberries, purple grapes or blueberries, kiwi, mango, and orange slices on top in a rainbow. Serve!
*Approximately 3/4 cup dry quinoa will yield 2 cups cooked quinoa. To cook, put 1 1/2 cups of water with quinoa in a saucepan with a lid. Bring to a boil, then reduce to a simmer. Cover and cook 10-12 minutes. Quinoa should be soft and fluffy: you don’t want any crunchy pieces in the cake!
Recipe adapted from “Making thyme for health”
For a fun vegan frosting, try this recipe from Oh She Glows: www.ohsheglows.com.