Quinoa Chocolate Cupcakes with Avocado and Cocoa Icing

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A healthy alternative to cupcakes and lollies we now offer low fat, low sugar but still scrump-didly-umptious kids party packs. These amazing little cupcakes are also available as a gluten free option for your wedding on a tiered stand or as part of a bar. 
We thought we would share with you our recipe as we just can't get enough of these moorish little cupcakes. They are amazing to eat,  they taste just like a chocolate cupcake but richer in flavor and oh so moist!

Here we have added a chunk of honeycomb however to keep it super healthy decorate with pretzels, sultanas or some yummy fresh fruit!

Quinoa Cupcakes
Makes 24 large cupcakes

4 cups cooked quinoa, cold (see note below for instructions to cook quinoa)
2/3 cup milk
8 large eggs
2 tsp. pure vanilla extract
1.5 cups butter, melted and cooled
3 cups organic cane sugar
2 cup pure cocoa
3 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

Preheat the oven to 170°C reduce to 165 before cooking. Line the muffin tin with the 24 cupcake liners.  

In a blender combine milk, eggs, vanilla and blend until combined.  Add 2 cups of cold cooked quinoa and the melted butter and continue to blend until smooth.

Combine all dry ingredients into a mixer and add the blended ingredients. Mix until just combined.

Cook for 30 mins

Note:  Bring 2/3 cup raw, rinsed white or golden quinoa to boil in a heavy saucepan with 1 1/3 cups water.  Cover, reduce to simmer and cook for 10 minutes.  Turn off heat and leave covered saucepan on burner for another 10 minutes.  Fluff with fork and allow the Quinoa to cool.

Chocolate Avacado Icing
Enough for 24 cupcakes

2 perfectly ripe avocado’s
1 cup good unsweetened cocoa powder (I used Ghirardelli)
1 cup maple syrup
1/2 cup dark chocolate mini chips (optional)

Place all three ingredients in a food processor and mix together, stopping to scrape down the sides once or twice. Stir in the chocolate chips (if using). The frosting is ready to spread immediately but you can refrigerate if you think it needs to firm up. Add a little water if it is too thick. (We didn’t need to add water)





 
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Most of us  love toffee, maybe it was helping mum add the ingredients as kids and watching the sugar bubble on the stove or maybe it's the fact it's basically pure sugar,sticky, crunchy and oh so sweet. Praline is the adult version of toffee, essentially the same thing but slightly lighter and spread out on a tray to give you lovely shards of crunchy toffee. You can get creative with praline; add some almonds, crushed hazelnuts, even beautiful edible flowers. Praline is fantastic as a cupcake topping, whether you crumble it or add shards sticking
out of the icing; it compliments a cupcake by adding crunch and texture.
Gorgeous on your wedding cupcakes, you could even wrap shards in cellophane and
tie with string or ribbon as a unique bonbonniere. Never to do things by the book, we thought we'd take things a little further! As you know we love popping candy as a cupcake topping, it's a little surprise for your tastebuds on their way through the cupcake journey and always makes it's way to our topping bar. But the question was can you combine the two?? And the answer is.....Yes!
The result is an amazingly light delicate shard of praline that tingles and giggles in your mouth. Crush it, smash it or eat it anyway you can.
Here is the recipe...