Quinoa lemon 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:
- Preheat oven to180 ºC (350 ºF). Place 8 liners in a cupcake pan.*
- 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.
- 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.
- 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.
