Ingredients
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
Preparation
Preheat the oven to 350 degrees F. Line the muffin tin with the 12 large-sized cupcake liners.
In a 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 food processor. 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.
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.
Cupcakes can be stored sealed in the refrigerator for up to 1 week or freeze for up to 1 month. But I don’t think they’ll last that long.
