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Quinoa Cupcakes (Gluten Free)

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This morning Tumblr informed me that it was Chomps of Life’s 2nd birthday.

Whoa.

That means that I’ve been making posts, albeit infrequently, for 2 entire years.

For someone who is always switching hobbies, 2 years of blogging is quite a feat.

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Lately I’ve kind of neglected Chomps of Life, but that was mostly because my laptop was broken and I only recently got a new one.

Anyway, that’s besides the point.

The point is that Chomps of Life has been around for two entire years, and  that calls for cupcakes!

These cupcakes are inspired by my favorite quinoa chocolate cake. They’re soft, dense, and fragrant, and have a faint quinoa taste because they lack chocolate to mask the natural quinoa flavor.

Don’t let that scare you, though! They’re still delicious and taste like vanilla cupcakes. I gave my friend one, warning her that they were gluten free and made with quinoa, and she thought they were yummy. They are, they really, really are!

Look at that beautiful texture (and coloring – they’re naturally very yellow!):

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Since I’ve only made these cupcakes once, this isn’t a perfected recipe yet (I’ll post an updated one eventually!). However, they are still delicious and I recommend anybody looking for easy gluten free vanilla cupcakes without 159384 different flours try them.

Quinoa Cupcakes

  • ½  cup quinoa
  • 1 cup water
  • ½ cup butter, melted
  • 3 eggs
  • ¼ cup milk
  • 1 tsp vanilla
  • 1 cup sugar
  • ½ cup potato starch
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  1. Rinse the quinoa.
  2. Bring the quinoa and water to a simmer in a medium pot. Cook 10 minutes then turn off the heat and cover. Let rest for another 10 minutes then fluff with a fork.
  3. Alternately, put the quinoa and water in a microwave safe bowl. Cover the bowl with a plate and cook for around 8-10 minutes in the microwave. Then let cool.
  4. When the quinoa has cooled some, combine with the butter, eggs, milk, sugar, vanilla, potato starch, baking powder, baking soda, and salt in a blender. Blend until smooth. If the mixture starts to separate, continue blending until homogeneous.
  5. Divide the batter among 12 cupcake liners.
  6. Bake at 350 degrees for around 18-22 minutes, or until a toothpick inserted comes out without any wet batter.
  7. Cool then frost with any frosting desired.