Quinoa Cupcakes


Batter Ingredients

3 large eggs

130g caster sugar

90g ground almond

90g quinoa flour

1tsp vanilla essence

zest of 1 lemon

Icing Ingredients

200g cream cheese

100g unsalted butter room temperature

50g icing sugar

1tsp vanilla essence

A drop of pink food colouring (optional)

Batter Preparation

Place eggs and sugar in a mixer with a whisk attachment and whisk until light and frothy

Fold in gently the rest of the ingredients and divide the mix between cupcake cases

Bake in a preheated oven to 160˚ for 15/ 20 minutes

Icing Preparation

Beat the butter and sugar together until light and creamy

Add the creme cheese, Vanilla essence and food colouring

Beat until smooth

Pipe on the top of cupcakes and decorate with summer berries and mint leaves