Quinoa chocolate cupcake (or cake) mix

Gluten and lactose free

INGREDIENTS: 2 eggs, ½ cup buttermilk + 1 teaspoon lemon juice, ½ cup of vegetable oil and quinoa chocolate cupcake mix. 

INSTRUCTIONS:

  1. Preheat oven to180 ºC  (350 ºF).  Place 8 liners in a cupcake pan.*
  2. Place cupcake mix, 2 eggs, ½ cup buttermilk + 1 teaspoon lemon juice and ½ cup of vegetable oil in a large bowl and stir for 2 minutes until well blended.
  3. Bake at 180 ºC  (350 ºF) for 15-20 minutes or until a toothpick inserted near the center comes out clean. 

– At 2000 meters above sea level, bake for 25-27 minutes.

– If in a cake pan, at 2000 meters above sea level, bake for 40 minutes.

  1. Cool completely on a wire rack before enjoying

 

To bake mugcakes: In a microwave-safe mug, add  ½ cup batter. Microwave on hi  or until cake is done in the middle, about 1 min using a 1200w, 70 seconds at a 1000w, 110 seconds at a 700-900 microwave or follow your microwave baking instructions.      Allow cake to cool  before eating. 

 

SUGGESTIONS:

  • *Can also be baked in a 4″x 6″ greased and floured pan.
  • Milk can be replaced by almond or rice milk.
  • Replace eggs with 1/4 ground chia seeds soaked in 1/2 cup water.

 

Notice: do not eat raw batter.