VANILLA QUINOA FLOUR CUPCAKES

This one is going to be short but SWEET. Because it’s seven forty-something p.m. the night before, but I am determined to share these pink-frosted fluffy little cakes with you tomorrow. So that means less rambling and more let’s get to the recipe already.

I must admit this cupcake recipe took a bit longer to test than anticipated. While I do love quinoa flour, it’s not quite as familiar for me yet as oat or almond. But it makes for a killer cupcake crumb, so every batch was very worth it.

Plus a recipe that requires frosting throws a whole host of extra decisions into the mix – coconut or cashew? spread or pipe? white with pink sprinkles or pink with white sprinkles? in a house or with a mouse?

And then there’s the part where you have to let the cupcakes cool COMPLETELY (or speed up the process…I see you my fellow cupcake freeze-ers) so the frosting doesn’t melt right off in a tragic drippy blob.

INGREDIENTS
VANILLA CUPCAKES

• 3/4 cup (190g) unsweetened applesauce
• 1/2 cup (160g) maple syrup
• 1/2 cup (120g) light coconut milk (*)
• 2 tsps vanilla extract
• 2 tsps baking powder
• Pinch of salt
• 1 3/4 cup (200g) quinoa flour (**)

RASPBERRY FROSTING

• 3/4 cup (180g) coconut butter
• Optional: 2 tbsp maple syrup ((at room temperature))
• 1/4-1/2 cup non-dairy milk ((at room temperature))
• 1-2 tbsps ground freeze-dried raspberries

INSTRUCTIONS

1. Preheat the oven to 325F.
2. In a mixing bowl, combine the applesauce, maple syrup, milk, and vanilla. Whisk.
3. Add the baking powder, salt, and flour. Whisk/stir to combine.
4. Line a cupcake pan with paper liners. (These cupcakes are low-fat so consider lightly spritzing the liners for easier removal.)
5. ..................................

for full recipes please see : www.feastingonfruit.com

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