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Butterfly Funfetti Quinoa Sprinkled Cupcakes
prep time
15 minutes
cook time
20 minutes
total time
35 minutes
yield
10-12 cupcakes
What You Will Need
Ingredients

Cupcake Base:

Buttercream Frosting: recipe adapted from Paleo Running Mama

*Quinoa Sprinkles

 

Instructions

Cupcake Instructions:

  1. Preheat oven to 350 degrees
  2. Make your flax eggs and set aside usually takes around 5-10 minutes, will gel when done.
  3. In a medium to large bowl use a mixer to whisk the flax eggs and the coconut shortening.
  4. Add in the almond flour, once that is all combined add in all the other ingredients except for the sprinkles together.
  5. Fold in the sprinkles.
  6. Brush or spray cupcake liners with oil or shortening.
  7. Use an ice cream scoop to add the batter into muffin pans.
  8. Bake for 13-15 minutes.
  9. Keep checking the cupcakes if done by poking the middle with a toothpick or fork.
  10. Depending on your oven it could take longer than 15 minutes.
  11. Let cool in the fridge if you cupcakes are too fragile at room temperature.

Frosting Instructions:

  1. Using an electric hand mixer, beat the shortening and coconut oil until smooth and fluffy. Add in the raw monk fruit powder or your sweetener of choice and mix on low until combined, then add tapioca powder, vanilla extract and sea salt and beat until creamy.
  2. If you want to add in the colored powders, split the frosting into 3 sections, and mix in each of the colors until you have the desired color. Add in colors one at a time into the piping bag.
  3. Frost cupcakes right away, OR store frosting in the refrigerator until ready to use. Frosting will harden in the fridge, but you can let it sit for 5 minutes at room temp, then re-beat before frosting the cupcakes. Frosting can also be made ahead of time following this method.
  4. Frost cupcakes using a piping bag or with a spatula. Store cupcakes in the refrigerator after the first day for up to 4 days.
  5. Enjoy!

How to make Quinoa Sprinkles:

  1. Split the quinoa, and soak them in water, and the blue majik or hibiscus powder
  2. Soak overnight, and strain the water, and bake on low, or dehydrate them for 24 hours or until fully dry
  3. Store in a sealed glass jar if they are fully dry, they will keep on a shelf for up to 6 months

Magically Crafted By My Tiny Laguna Kitchen: https://mytinylagunakitchen.com/recipe/butterfly-funfetti-quinoa-sprinkled-cupcakes/