Vanilla Toffee Quinoa Cupcakes with Toffee Frosting
Vanilla Toffee Quinoa Cupcakes with Toffee Frosting is an American side dish. This recipe makes 12 servings with 114 calories, 4g of protein, and 4g of fat each. For 61 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. This recipe from Desserts with Benefits has 314 fans. Head to the store and pick up erythritol, light coconut milk, butter, and a few other things to make it today. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. Overall, this recipe earns a very bad (but still fixable) spoonacular score of 9%. Chocolate Cupcakes {Caramel Toffee Frosting}, Pumpkin Cupcakes with Maple and Toffee Frosting, and Buttermilk Chocolate Cupcakes with Toffee Frosting are very similar to this recipe.
Servings: 12
Ingredients:
2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Butter Extract
75g (2/3 cup) Powdered Erythritol
1/4 cup Light Coconut Milk, canned
272g (2 cups) Quinoa Flour
42g (2 scoops) Vanilla Brown Rice Protein Powder (I used SunWarrior)
1/2 tsp Salt
24g (2 Tbs) Spectrum Organics Shortening, liquid
1/2 tsp English Toffee Stevia Extract*
241g (1 cup + 1 Tbs) Vanilla Amande "Yogurt" (other yogurts will probably work, like dairy, soy, coconut...)
Equipment:
whisk
bowl
oven
wire rack
Cooking instruction summary:
Preheat the oven to 350 degrees Fahrenheit and line a cupcake tin with paper liners.In a small bowl, whisk together the quinoa flour, baking powder, baking soda and salt.In a large bowl, whisk together the yogurt, milk, stevia and butter extract.Carefully pour the dry ingredients over the wet ingredients and whisk batter until all the dry is incorporated and any clumps are gone (batter should look like creamy frosting and hold it's shape)Scoop batter into cupcake tin, then bake for ~30 minutes, or until surface of cakes spring back when tapped. Remove the cupcakes from the tin and place on a wire cooling rack.In a small bowl, whisk together the coconut milk, shortening, stevia and butter extract.Add the erythritol and whisk again.Add the protein powder and whisk again (should be thick and hold it's shape)Frost cupcakes once they are completely cool and just before serving.
Step by step:
1. Preheat the oven to 350 degrees Fahrenheit and line a cupcake tin with paper liners.In a small bowl, whisk together the quinoa flour, baking powder, baking soda and salt.In a large bowl, whisk together the yogurt, milk, stevia and butter extract.Carefully pour the dry ingredients over the wet ingredients and whisk batter until all the dry is incorporated and any clumps are gone (batter should look like creamy frosting and hold it's shape)Scoop batter into cupcake tin, then bake for ~30 minutes, or until surface of cakes spring back when tapped.
2. Remove the cupcakes from the tin and place on a wire cooling rack.In a small bowl, whisk together the coconut milk, shortening, stevia and butter extract.
3. Add the erythritol and whisk again.
4. Add the protein powder and whisk again (should be thick and hold it's shape)Frost cupcakes once they are completely cool and just before serving.
Nutrition Information:
covered percent of daily need
