Gluten Free Cupcakes

Name: Gluten Free Cupcakes
Prep time: 22 min
Cook time: 16 min
Total time: 38 min
Yield: 24 cupcakes, 24 serving(s)
Ingredients: 2/3 cup quinoa; 1 1/3 cups water; 1/3 cup milk; 4 large eggs; 2 teaspoons pure vanilla extract; 1/4 cup olive oil; 1/2 cup butter, melted and cooled; 1 1/2 cups sugar; 1 cup cocoa powder; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt

Submitted by sherininja

"No flour yummy cupcakes."

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Ready In:: 38mins
Ingredients:: 12
Yields:: 24 cupcakes
Serves:: 24

ingredients

²⁄₃ cup quinoa
1 ¹⁄₃ cups water
¹⁄₃ cup milk
4 large eggs
2 teaspoons pure vanilla extract
¹⁄₄ cup olive oil
¹⁄₂ cup butter, melted and cooled
1 ¹⁄₂ cups sugar
1 cup cocoa powder
1 ¹⁄₂ teaspoons baking powder
¹⁄₂ teaspoon baking soda
¹⁄₂ teaspoon salt

directions

Rinse and prepare the quinoa according to directions using the water measurements above.
Once the quinoa is done, 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. (Do not rush this.).
Preheat the oven to 350 degrees Fahrenheit.
Lightly grease the bottom and sides of two 1-dozen non-stick cupcake pans (no flour) or use cupcake wrappers.
Combine the milk, eggs and vanilla in a blender or food processor.
Add 2 cups of cooled, cooked quinoa and blend until smooth.
Add the olive oil and melted butter and blend to incorporate.
In the meantime, mix together the sugar, cocoa, baking powder, baking soda and salt in a mixer bowl.
Add the contents of the blender and mix well.
Scoop the batter with an ice cream scoop into the cupcake pans.
Bake for 16 to 20 minutes or until the cupcakes bounce back when lightly pressed.
Remove from the oven; cool completely in the pan before serving.
Frost if desired. (These are delicious without frosting as well.).
Store in a sealed container in the refrigerator for up to 1 week, or freeze for up to 1 month.
Makes 24 cupcakes.