QUICK TIP
You can bake this batter into a 9" 2 layer cake if you don't want to make cupcakes. It works just as well!Equipment Needed
Measuring cups and spoons, blender, rice cooker or pot with a lid, mixing bowl, muffin tin and an electric mixer
Instructions
Preheat the oven to 350°.
Cook the quinoa according to package instructions and let cool.
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In a blender, combine the cooked quinoa, eggs, almond milk, vanilla (1 tablespoon), melted butter, coconut oil and pitted dates.
Purée until very smooth and transfer the mixture to a mixing bowl containing the xylitol (1 cup), baking powder, baking soda, salt, chia seeds and cocoa powder. Thoroughly whisk.
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Transfer the batter into a greased muffin tin and bake in then oven for 25 to 30 minutes.
Let the cupcakes cool until they're room temperature.
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To make the frosting, ensure the cream cheese and butter are at room temperature.
Combine the cream cheese, peanut butter, butter, xylitol and vanilla in a mixing bowl and beat until smooth with an electric mixer.
Cover each cupcake with 1/12th of the frosting (we used a piping bag from the dollar store).
Serve and enjoy!
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