These no-fuss cupcakes are packed with protein, thanks to the quinoa base that perfectly complements a cinnamon apple center. A simple penuche frosting made with brown sugar crowns each treat (psst… cut down on calories even more by slashing the amount of confectioner's sugar in half).
Ingredients:
For the cupcakes:
2 1/2-3 c. apples (about 2 medium sized apples), diced
1/4 c. sugar
1 tsp. ground cinnamon
1/2 c. water
1/4 c. dark rum
4 large eggs
9 tbsp. butter (1 stick + 1 tbsp.)
1 c. sugar
1 1/3 c. cooked quinoa
1 3/4 c. rice flour
1 tsp. baking powder
For the cupcakes:
2 1/2-3 c. apples (about 2 medium sized apples), diced
1/4 c. sugar
1 tsp. ground cinnamon
1/2 c. water
1/4 c. dark rum
4 large eggs
9 tbsp. butter (1 stick + 1 tbsp.)
1 c. sugar
1 1/3 c. cooked quinoa
1 3/4 c. rice flour
1 tsp. baking powder
1/2 c butter
1 c. brown sugar, packed
1/4 c. milk
2 c. confectioner's sugar, sifted
1 c. brown sugar, packed
1/4 c. milk
2 c. confectioner's sugar, sifted
Directions:
For the cupcakes:
Simmer the apple cubes with the water, sugar, cinnamon and rum until the apple is cooked and almost all the liquid is evaporated. Whisk the egg and sugar and add the melted butter. Stir well. Add the quinoa, mix well and then add the flour and baking powder. Stir well. Fill 12 cupcake liners about 1/3 full with batter. Add a layer of apples. Top with another layer of batter so that they are all about 3/4 full. Bake at 350 degrees for 25 minutes or until the tops bounce back when you touch them.
For the cupcakes:
Simmer the apple cubes with the water, sugar, cinnamon and rum until the apple is cooked and almost all the liquid is evaporated. Whisk the egg and sugar and add the melted butter. Stir well. Add the quinoa, mix well and then add the flour and baking powder. Stir well. Fill 12 cupcake liners about 1/3 full with batter. Add a layer of apples. Top with another layer of batter so that they are all about 3/4 full. Bake at 350 degrees for 25 minutes or until the tops bounce back when you touch them.
For the frosting:
In a saucepan, melt 1/2 c. butter. Add the brown sugar. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add the milk and bring to a boil, stirring constantly. Cool to lukewarm. Gradually add sifted confectioner's sugar. Beat until thick enough to spread. If too thick, add a little hot water.
In a saucepan, melt 1/2 c. butter. Add the brown sugar. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add the milk and bring to a boil, stirring constantly. Cool to lukewarm. Gradually add sifted confectioner's sugar. Beat until thick enough to spread. If too thick, add a little hot water.
Makes 12 cupcakes
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