Gluten Free(ish) Quinoa Chocolate Stout Cupcakes
Author: 
Recipe type: Dessert
 
Note: although there is no flour, due to the beer this recipe isn't gluten free, unless you find a gluten free stout
Ingredients
  • *Cupcake*
  • 2 cups cooked quinoa, loosely packed
  • ⅓ cup stout
  • 4 eggs
  • 1 tablespoon vanilla
  • ¾ cup butter, melted and slightly cooled
  • 1¼ cup white sugar
  • 1 cup unsweetened cocoa powder
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • *Chocolate Stout Icing*
  • 1 cup butter at room temperature
  • 4 cups icing sugar
  • ⅓ cup stout
  • ⅓ cup unsweetened cocoa powder
Instructions
  1. Preheat oven to 350 and line your muffin pan with cupcake liners.
  2. Combine the stout, eggs, and vanilla in a large blender. Mix to combine ingredients. Add the cooked quinoa and butter, and puree until completely smooth, scraping down the sides as needed. Mix until as smooth as possible, preferably until it is a completely creamy mixture. My blender wasn't very strong so I still head some quinoa bits and it was just fine.
  3. Sift the dry ingredients together in a mixing bowl then add the contents from the blender. Stir until well combined.
  4. Fill your cupcake liners ⅔ full. Place in oven and bake for 20-25 minutes. Let it cool for a few minutes then transfer onto a cooling rack. Let it cool completely before icing.
  5. To make the icing, cream butter well by hand, with a hand blender or a stand mixer.
  6. /2 cup at a time, add 2 cups of icing sugar.
  7. Sift in the cocoa powder and add the stout. Whisk thoroughly, then continue to add the rest of the icing sugar in ½ cup batches.
  8. If it becomes too stiff, you can add a teaspoon of stout to thin it out. If it’s too thin, add more icing sugar until you achieve your desired consistency.
  9. Top your gluten free quinoa chocolate stout cupcakes with chocolate stout icing.
Recipe by Squirrelly Minds at http://squirrellyminds.com/2014/04/02/eat-gluten-free-quinoa-chocolate-stout-cupcakes/