BEST EVER! CHOCOLATE CUPCAKES (Gluten Free made with Quinoa)
From the kitchen of Albergo Allegria Bed and Breakfast Hotel
Makes 12 large scrumptious cupcakes or 18 medium cupcakes
2 cups cooked quinoa, cold (see note below for instructions to cook quinoa)
1/3 cup milk
4 large eggs
1 tsp pure vanilla extract
3/4 cups butter, melted and cooled
1 1/2 cups organic cane sugar
1 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Preheat the oven to 350 degrees F. Line the muffin tin with the 12 large-sized cupcake liners. (or 18 medium ones)
In a Vitamix, Blender or Food Processor, combine: milk, eggs, vanilla. Blend until combined. Add 2 cups of cold cooked quinoa and the melted butter and continue to blend until smooth.
Dump in the sugar, cocoa, baking powder, baking soda and salt into the Blender. Blend well to combine.
Pour from the blender directly into the cupcake liners, evenly distributing the cupcake batter between the 12 liners. Gently tap the tin on the counter to ensure there are no air bubbles. Smooth the tops with a small spatula (or your finger!)
Bake in the centre of the oven for approximately 30 minutes. (18 minutes for medium cupcakes)
Test the cupcakes for doneness with a toothpick or cake tester.
Allow to cool for 5 minutes. Remove from the pan and allow the cupcakes to cool completely on a rack.
Frost if desired. Decorate with chocolate lace hearts. Bling it up with pearl dragees.
Cupcakes can be stored sealed in the refrigerator for up to 1 week or freeze for up to 1 month.
Note: Bring 2/3 cup raw, rinsed white or golden quinoa to boil in a heavy saucepan with 1 1/3 cups water. Cover, reduce to simmer and cook for 10 minutes. Turn off heat and leave covered saucepan on burner for another 10 minutes. Fluff with fork and allow the Quinoa to cool.
Rice Cooker Method: Cook rinsed quinoa as you would rice, following manufacturer's instructions and the indicator lines for appropriate water levels.
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