Sunday, January 26, 2014

week 4 of 52 - Chocolate Raspberry Quinoa Cupcakes

The recipe you have all been waiting for...Chocolate Quinoa Cupcakes, this time with raspberry :)


Yum...cupcakes :)
So these are gluten free and because the recipe calls for quinoa I like to think they are the perfect run recovery food.

This time I made them with raspberry (birthday request for the lovely @jodiethinks).  Chocolate and raspberry go very well together and instead of adding some synthetic raspberry syrup thing to the icing I opted for fresh organic raspberry. I also added a few to the batter and placed one raspberry on the top of each cupcake (so very Martha Stewart!).

I'm  working on a vegan version of this recipe so when that happens I will be sure to post. So enough blathering about how awesome these cupcakes are, here is the recipe:
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Chocolate Quinoa Cupcakes 
Preheat oven to 350F.



Blend together: 

4 large eggs

1/3 cup of milk (I use almond milk)

2 tsp vanilla



Add and blend well:

2 cups cooked quinoa

¾ cup of butter, melted, then cooled

 

Mix in medium bowl:

1 ½ cups loosely packed brown sugar (I use cane sugar or coconut sugar)

1 cup unsweetened cocoa powder,

1 ½ tsp. baking powder

 ½ tsp. baking soda,

½ tsp. salt



Add liquid ingredients to dry ingredients, mix well.



Use 2- 3 heaping tablespoons of batter for each cupcake and you will make approximately 20 "reasonably sized" cupcakes. 

Bake for 25 minutes in a convection oven. If using non-convection oven, I move the cupcake trays between oven racks around the half-way mark. This makes the cupcakes think they are in a convection oven!

Notes:
I cook up my quinoa the night before and cool it in the fridge overnight. One cup dried quinoa = 2 cups cooked quinoa.

For the blending, I use a 10cup food processor for this recipe. I blend the quinoa until it is completely pulverized this way you cannot taste the graininess in the finished product. Because my food processor is quite old and the motor is dying I blend the wet ingredients for about 10 minutes.

Icing I use is Pamela's because it is gluten-free. I only use half a bag of the icing mix for one batch of cupcakes. I add fresh fruit to the icing to give it color (in cases of vanilla icing) and extra flavour. Decorating the cupcakes with fresh fruit makes you look like you put a lot more effort into this than you actually did. 

Enjoy! Let me know if you have any ideas for vegan recipes or for ways to reduce the sugar.

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