Gluten Free Cupcakes

Made This Recipe? Add Your Photo

Total Time
38mins
Prep
22 mins
Cook
16 mins

No flour yummy cupcakes.

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. Rinse and prepare the quinoa according to directions using the water measurements above.
  2. Once the quinoa is done, turn off the heat and leave the covered saucepan on the burner for another 10 minutes.
  3. Fluff with a fork and allow the quinoa to cool. (Do not rush this.).
  4. Preheat the oven to 350 degrees Fahrenheit.
  5. Lightly grease the bottom and sides of two 1-dozen non-stick cupcake pans (no flour) or use cupcake wrappers.
  6. Combine the milk, eggs and vanilla in a blender or food processor.
  7. Add 2 cups of cooled, cooked quinoa and blend until smooth.
  8. Add the olive oil and melted butter and blend to incorporate.
  9. In the meantime, mix together the sugar, cocoa, baking powder, baking soda and salt in a mixer bowl.
  10. Add the contents of the blender and mix well.
  11. Scoop the batter with an ice cream scoop into the cupcake pans.
  12. Bake for 16 to 20 minutes or until the cupcakes bounce back when lightly pressed.
  13. Remove from the oven; cool completely in the pan before serving.
  14. Frost if desired. (These are delicious without frosting as well.).
  15. Store in a sealed container in the refrigerator for up to 1 week, or freeze for up to 1 month.
  16. Makes 24 cupcakes.
Most Helpful

5 5

This is a fantastic recipe! It's very moist and rich you don't even know you are eating quinoa.
Love it!