Tuesday, February 12, 2013

Chocolate Quinoa Cupcakes with Avocado Icing

I don't know why I have not been able to get a blog posted in the past few weeks
My whole New Years resolution to get 52 items from Pinterest this year has actually been making headway! 
So I have a million things to blog about an yet I haven't been able to get them out. 
So here I am. Getting them out. Or starting anyway.

Chocolate Quinoa Cupcakes with avocado icing
Mixed view. 
Cupcakes were delicious! 

The avocado icing. Not so much.
Hence, no recipe. 

So make a delicious cream cheese icing, place it on top of theses delicious protein packed cupcakes.


2/3 cup white or golden quinoa
1 1/3 cup water, boiling
1/3 cup milk
4 large eggs
1 tsp pure vanilla extract
3/4 cup butter, melted and cooled
1 1/2 cups sugar
1 cup cocoa powder
1 1/2 tsp. baking powder
1/2 tsp baking soda
1/2 tsp salt


Rinse the quinoa and add to boiling, unsalted, unflavoured water in medium saucepan. Cover, reduce to a simmer and cook for 7 to 10 minutes. Turn off the heat and leave the covered saucepan on the burner for another 10 minutes. Fluff with a fork and allow the quinoa to cool.

Preheat the oven to 350 degrees F. Line a cupcake pan with paper cups for less messy clean up.

Combine the milk, eggs and vanilla in a blender or food processor. Add 2 cups cooked quinoa and the butter and continue to blend until smooth.

Whisk together the sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Add the contents of the blender and mix well.

Divide the batter into the 12 cups and bake on the center oven rack for 40 to 45 minutes or until a tooth pick inserted in the center comes out clean. Remove the cupcakes from the oven and cool completely before serving.

Frost If desired, but delicious without! Store in a sealed container in the refrigerator for up to 1 week or freeze for up to 1 month. I did freeze them and if you take them out frozen and microwave them for 40 seconds then add cream cheese frosting they are awesome!

Resolution 7 of 52. Check.