Quinoa Cupcakes

By Pilly

Ingredients

• 3/4 cup Black Quinoa
• 1-1/2 cups Water
• 1 cup (2 sticks) Unsalted Butter, room temperature
• 1-3/4 cups Sugar
• 4 Large Eggs, room temperature
• 2 cups Self Raising Flour
• 2 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 1 cup + 2 tablespoons Milk
• 1 teaspoon Vanilla Extract

Preparation

Step 1

*Rinse the quinoa well in a fine sieve under a stream of cool water. This will remove a natural coating that tends to make quinoa bitter.

*Bring the quinoa and water to a boil, cover, and simmer for 15 minutes.

*Remove lid and cook off any remaining liquid. Transfer to a bowl to cool.

*Beat butter until softened. Add sugar and beat until light and fluffy, about 3 minutes.

*Add eggs, one at a time, beating until well combined.

*Measure the flour, baking powder, and salt into a medium bowl and whisk to combine.

*Measure out the milk and vanilla and stir to combine.

*Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.

*Fold in the cooked quinoa.

*Scoop batter into cupcake cups about 3/4’s full. Turn oven down to 350 degrees and bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.

Note: These cupcakes won’t rise up very much due to the weight of the quinoa and will contract some with cooling.