BY Ceres Organics
Ready in 40 minutes | Serves 12
FOR THE CUPCAKES
140g Organic Quinoa Flour
½ teaspoon Organic Psyllium Husk (to bind)
150g Organic Golden Sugar
40g Cacao Powder
4 teaspoons Supernatural Foods Raising Powder (baking powder)
70g Organic Brazil Nuts (chopped)
1 free-range egg
100ml Organic Safflower Oil
FOR THE ICING
1½ cups Organic Icing Sugar
2 tablespoons Cacao Powder
20g butter (melted)
Preheat oven to 200°C. Put cupcake paper in muffin pan.
Combine all dry ingredients, except salt, in a bowl.
Beat together the egg, salt, rice milk and oil. Add the liquid mixture to the dry ingredients and stir only until combined (expect the batter to be lumpy). Fill cupcake paper to the brim.
Bake for 20-25 minutes. Allow to cool before removing from muffin pan.
Make chocolate icing by mixing all ingredients with 3 tablespoons of boiling water until smooth. Spread over cupcakes.