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Chocolate Quinoa Cupcakes

Ingredients

  • 1/4 cup Western Family Organic Virgin Coconut Oil
  • 1/2 cup water
  • 1/4 cup organic cocoa powder
  • 1-1/4 cup Western Family Organic Quinoa Flour
  • 1 cup sugar
  • 1/2 tsp Western Family Baking Powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt (optional)
  • 2 Western Family Organic Eggs, separated
  • 1 tsp Western Family Pure Vanilla Extract
  • 1/4 cup Western Family Plain Greek Yogurt

Directions

1. Preheat oven to 375°F (190°C) and grease or line a cupcake tin with paper liners.

2. Next, add water to a saucepan and bring to a boil. Remove from heat quickly and whisk in cocoa powder and coconut oil until dissolved, then set aside to cool.

3. Combine the sugar, quinoa flour, baking powder, baking soda and salt in a large bowl and sift together. Separate egg whites into a medium size bowl and set aside.

4. Add egg yolks, Greek yogurt and vanilla extract to the cooled cocoa mixture and blend well. Mix into the dry ingredients until well combined.

5. Beat the egg whites until stiff, but not dry, then fold them into the batter until well combined.

6. Using an ice cream scoop (or a spoon), spoon batter into the cupcake tins, filling each about 3/4 of the way full.

7. Bake in the oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

8. If desired, allow cupcakes to cool and frost with your favourite icing.

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Related Recipes

Chocolate Quinoa Cupcakes

Ingredients

  • 1/4 cup Western Family Organic Virgin Coconut Oil
  • 1/2 cup water
  • 1/4 cup organic cocoa powder
  • 1-1/4 cup Western Family Organic Quinoa Flour
  • 1 cup sugar
  • 1/2 tsp Western Family Baking Powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt (optional)
  • 2 Western Family Organic Eggs, separated
  • 1 tsp Western Family Pure Vanilla Extract
  • 1/4 cup Western Family Plain Greek Yogurt

Directions

1. Preheat oven to 375°F (190°C) and grease or line a cupcake tin with paper liners.

2. Next, add water to a saucepan and bring to a boil. Remove from heat quickly and whisk in cocoa powder and coconut oil until dissolved, then set aside to cool.

3. Combine the sugar, quinoa flour, baking powder, baking soda and salt in a large bowl and sift together. Separate egg whites into a medium size bowl and set aside.

4. Add egg yolks, Greek yogurt and vanilla extract to the cooled cocoa mixture and blend well. Mix into the dry ingredients until well combined.

5. Beat the egg whites until stiff, but not dry, then fold them into the batter until well combined.

6. Using an ice cream scoop (or a spoon), spoon batter into the cupcake tins, filling each about 3/4 of the way full.

7. Bake in the oven for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

8. If desired, allow cupcakes to cool and frost with your favourite icing.