Vanilla Toffee Quinoa Cupcakes with Toffee Frosting

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I pinned this post quite some time ago because I was intrigued by the recipe.  It used 100% quinoa flour rather than a blend of flours and required very few ingredients.

I planned on baking Apple Pie Blondies (idea courtesy of commenter miss Karin!) so I could cross it off my Blondie Flavors To-Bake List, but completely forgot to buy the apples (doh).  I was at home with barely any ingredients on hand, and then I remembered this recipe.  If I omitted the seeds and raisins, the recipe has only 4 ingredients!  Instead of buttermilk I used almond milk mixed with cultured almond milk.  I baked the batter in a loaf pan, but the texture of the loaf ended up being more like cake than bread.

I made a few more modifications for the next trial and BAM, I got the best cupcakes in the world  :)  Okay, that might be a controversial statement, especially in my household.  My mother, sister and I loved these cupcakes, but my father was undecided as he could detect the bitterness from the quinoa flour.  Because the frosting overpowered most of the bitterness he said he would definitely reach for another cupcake, but without the frosting, he probably wouldn't grab a second serving.

I have to admit, I'm on the fence with quinoa, I like it sometimes and I don't like it others.  I cringe from the smell of quinoa flour straight out of the package, yet I can down all twelve three of these cupcakes in one sitting.  If you hate quinoa, you will most likely not enjoy these cupcakes, but if you're neutral to, or love quinoa (and frosting and vanilla and toffee and awesomeness) you will adore these!

The cupcake texture is fluffy, springy and moist, and the frosting is rich and sweet (like the Pillsbury stuff).  Combined, the cake and frosting make the most nutritious, guilt-free treat ever!

Vanilla Toffee Quinoa Cupcakes with Toffee Frosting:  [sugar free, low fat, high protein, GF, vegan]
(makes 12 cupcakes)

   Cupcakes:
       272g (2 cups) Quinoa Flour
       2 tsp Baking Powder
       1/2 tsp Baking Soda
       1/2 tsp Salt
       241g (1 cup + 1 tbs) Vanilla Amande "Yogurt" (other yogurts will probably work, like dairy, soy, coconut...)
       1+1/4 cups Unsweetened Almond Milk
       1/2 tsp English Toffee Stevia Extract*
       1/2 tsp Butter Extract

   Frosting:
       1/4 cup Light Coconut Milk, canned
       24g (2 tbs) Spectrum Organics Shortening, liquid
       1/2 tsp English Toffee Stevia Extract*
       1/4 tsp Butter Extract
       75g (2/3 cup) Powdered Erythritol
       42g (2 scoops) Vanilla Brown Rice Protein Powder (I used SunWarrior)

Directions:
1.  Preheat the oven to 350 degrees Fahrenheit and line a cupcake tin with paper liners.
2.  In a small bowl, whisk together the quinoa flour, baking powder, baking soda and salt.
3.  In a large bowl, whisk together the yogurt, milk, stevia and butter extract.
4.  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)
5.  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.
6.  For the frosting-  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.

*For $5 off (+ free shipping) the English Toffee Stevia Extract, use this code at checkout: BAF165

I'll end the torture right here...  and leave the rest to your imagination.

I wanted to eat the entire batch.  I wanted all twelve cupcakes.  I cursed at the world wondering why calories mattered *shakes fist at sky* but then I calculated the nutrition facts, ate three cupcakes and felt no guilt  :)

The nutrition label on the left is for the cupcakes alone, the label on the right is for the cupcakes with the frosting:

  

UN-BELIEVABLE!

Enjoy  :)