1 cup red quinoa
2 2/3 tbsp whole milk
2 eggs
1/2 tsp vanilla extract
5 tbsp butter (melted)
3/4 cup sugar
1/2 cup cocoa powder
3/4 tsp baking powder
1/4 tsp salt
1/2 cup powdered sugar
1 1/2 cup cream cheese (softened)
1 drop orange essential oil (1 1/2 tsp grated orange peel)
Method:
- Prepare the quinoa according to the package. Line the cupcake pan with paper cups
- Preheat oven to 350
- In a food processor, blend the milk, eggs, and vanilla.
- Add quinoa and melted butter, blend well
- Add cocoa, sugar, salt and baking powder, blend well.
- Spoon the batter into cups. It doesn't rise much, so fill 3/4+ full.
- Bake for 7min, rotate pan, and bake for another 7min. Cook until just firm to the touch and a toothpick comes out clean.
- Set aside and cool completely before frosting.
- Mix the cream cheese, orange, and powdered sugar until smooth. Pipe the icing onto the top of each cupcake.
- Yields 24 mini cupcakes
Nutritional Facts:
Service size: 1 cupcake
Calories: 95
Total fat: 4 grams
Saturated fat: 2 grams
Fiber 1 gram
Total Carbs: 13 grams
Protein: 3 grams
Sodium 171 milligrams
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