For Koncour Christmas day 5 we’re making protein packed chocolate quinoa cupcakes! After tasting this cake its pretty hard to believe there is no flour in the recipe and that it is packed with protein.
This original recipe can be found in the cookbook Quinoa 365: The Everyday Superfood by Patricia Green & Carolyn Hemming. I made some even healthier substitutions.
- 2 cups of cooked quinoa
- 2 large eggs
- 4 egg whites
- 1/3 cup unsweetened vanilla almond milk or milk of choice
- 1 tsp vanilla extract
- 1/2 cup butter, margarine or coconut oil
- 1/4 cup fat free plain Greek yogurt
- 1 cup baking Stevia or granulated sweetener of choice
- 1 cup cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- pinch of salt
Cook 3/4 cup of dry quinoa (makes 2 cups of cooked quinoa) in a rice cooker or on the stove. Let it cool to room temperature, then transfer into a blender.
Add eggs and whites, milk, vanilla, oil and yogurt into the blender and puree until smooth.
I made the mistake of adding all the dry ingredients into the blender as well, but our blender isn’t powerful enough to mix a thick batter.
Instead, pour wet mixture into the dry mixture of sugar, cocoa powder, baking soda, baking powder and salt. Stir together until a thick batter is formed. Spoon the batter into a mini cupcake pan and bake at 350 for about 20 minutes.
Wait for the cupcakes to cool and top with your favourite icing or cut them in half and make stuffed cupcakes!
I used a Greek yogurt protein icing which is a combination of fat free plain Greek yogurt, vanilla extract, vanilla protein powder and Swerve icing sugar. I just used a small amount of each and then adjust until it reaches my desired consistency. I’m still working on the perfect combination and will post the specific measurements soon.
Then, top them off with some festive sprinkles!
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