A gluten-free delicious chocolate cupcake - serve with walnut, date & coconut icing or raspberry chia jam!
Heat oven to 170ºC and place paper liners into 8 out of a 12 hole muffin pan or 14 mini muffins.
Place cooked quinoa, eggs, milk, fruit puree, oil, vanilla and rapadura sugar in the bowl of a food processor and process until smooth. (Thermomix speed 5 for 1 minute, stop wipe sides down then speed 8 for 30 seconds)
Add cacao powder, baking powder and bicarb soda and process until combined. (Thermomix speed 4 for 10 seconds, stop, wipe sides down, then speed 4 for 2 seconds)
Scoop mixture into prepared cupcake pans.
Bake for 18-20 minutes if making larger muffins, or 10-12 minutes for mini muffins - or until when a skewer is inserted it comes out clean.
Serve with Walnut, Date and Coconut Icing (below) or raspberry chia jam.
Walnut, Date & Coconut Icing: Place everything in the bowl of the food processor and process until smooth. Makes enough to top 8 regular cakes, plus a little extra.
Store in the fridge for up to 2 days.
SHORT DESCRIPTION
A gluten-free delicious chocolate cupcake - serve with walnut, date & coconut icing or raspberry chia jam!
DESCRIPTION
Heat oven to 170ºC and place paper liners into 8 out of a 12 hole muffin pan or 14 mini muffins.
Place cooked quinoa, eggs, milk, fruit puree, oil, vanilla and rapadura sugar in the bowl of a food processor and process until smooth. (Thermomix speed 5 for 1 minute, stop wipe sides down then speed 8 for 30 seconds)
Add cacao powder, baking powder and bicarb soda and process until combined. (Thermomix speed 4 for 10 seconds, stop, wipe sides down, then speed 4 for 2 seconds)
Scoop mixture into prepared cupcake pans.
Bake for 18-20 minutes if making larger muffins, or 10-12 minutes for mini muffins - or until when a skewer is inserted it comes out clean.
Serve with Walnut, Date and Coconut Icing (below) or raspberry chia jam.
Walnut, Date & Coconut Icing: Place everything in the bowl of the food processor and process until smooth. Makes enough to top 8 regular cakes, plus a little extra.
Store in the fridge for up to 2 days.
INGREDIENTS
Cupcakes:
1 cup cooked organic white quinoa 2 large eggs 2 tbsp plant-based milk (your choice) 2 tbsp apple or pear puree ¼ cup organic coconut oil, melted 1 tsp organic vanilla extract ½ cup organic rapadura sugar (75g) ⅓ cup + 1 tbsp organic raw cacao powder ¾ tsp baking powder ¼ teaspoon bicarb soda
Icing:
1/2 cup walnuts 4 organic medjool dates, pitted 1/3 tin organic coconut milk
Method
Buy Ingredients add all to cart
WHY SHOP WITH HONEST TO GOODNESS?
Our range is nutritious healthy and ethically sourced. NO GMOs & NO NASTIES!
We aim to minimise our environmental and social impact through ethical and responsible business operations
We have been proudly Australian Family Owned and operated since we first opened in 2002
Our organic products are sourced and handled under strict ACO guidelines
