Servings: 24 (click to scale)
Ingredients
- 1/2 cup water
- 1/3 cup red quinoa dry
- 2 Tbsp whole milk
- 2 each eggs
- 1/2 tsp pure vanilla extract
- 1/3 cup unsalted butter melted
- 1/2 cup baking cocoa
- 3/4 cup sugar
- 1/4 tsp salt
- 3/4 tsp baking powder
- 1 1/2 cup fat free cream cheese
- 1 1/2 tsp orange peel grated fine
- 1/2 cup powdered sugar
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Instructions
- Cook quinoa: Rinse quinoa under water until water runs clear. Bring water to a boil and stir in quinoa. Simmer 12-15 minutes. Set aside and cool.
- Preheat oven to 350 F. Line the cupcake pan with paper cups. In a food processor blend the milk, eggs and vanilla. Add the quinoa and melted butter and blend well.
- Add the cocoa, sugar, salt and baking powder and blend again. Spoon the batter into the cups (1/3 of the way full). Bake for 7 minutes, rotate pan, and bake for another 7 minutes, or until each cupcake is just firm to the touch. Test with a toothpick. Cool cupcakes on a cooling rack.
- In a mixer combine the cream cheese, orange zest and powdered sugar until smooth. Pipe the icing on top of each cupcake.
Nutrition
Calories: 100kcal | Carbohydrates: 10g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Sodium: 140mg | Fiber: 1g
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