Ingredients for Gluten Free Cupcakes
- 1 cup quinoa
- 2 cups water
- 1 cup milk (any kind)
- 2 large eggs
- Pure Vanilla Extract
- 1/2 cup olive oil
- 1/2 cup (1 stick) melted unsalted butter
- 1 3/4 cups granulated sugar
- Cocoa Powder
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
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How to Make Gluten Free Cupcakes
- Rinse 1 cup quinoa and cook according to package directions using 2 cups of water.
- Once cooked, remove from heat, cover, and let stand for 10 minutes.
- Fluff with a fork and let cool completely.
- Preheat oven to 350°F (175°C). Lightly grease two 12-cup muffin tins or line with cupcake liners.
- In a blender, combine 1 cup milk (any kind), 2 large eggs, and 1 teaspoon vanilla extract. Blend until smooth.
- Add 2 cups cooked quinoa to the blender and blend until completely smooth.
- Stir in 1/2 cup olive oil and 1/2 cup (1 stick) melted unsalted butter.
- In a separate bowl, whisk together 1 3/4 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.
- Gradually add the wet ingredients (from the blender) to the dry ingredients, mixing until just combined. Do not overmix.
- Fill cupcake liners about 2/3 full.
- Bake for 16-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
- Frost with your favorite frosting (optional).
- Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
50g
Fat
17g
Carbs
5g
