Vanilla and Chocolate Cupcakes

These cupcakes= Intermediary Culinary Skill Level- click to read about how I rate the difficulty of my recipes

  1. Preheat the oven to 350 degrees. Grease a cupcake tin or pull out your silicone cupcake mold.
  2. Melt the chocolate over a double boiler and set aside to cool.
  3. Combine eggs, 1/3 cup of the milk, vanilla, maple syrup, quinoa and flax seeds in you vitamix. Blend until completely homogenous- it will be very thick.
  4. Whisk together dry ingredients.
  5. Add butter and remaining 1 cup of milk to the dry ingredients and beat on medium (level 4 of a stand mixer) to aerate the structure: beat for 90 seconds. Stop beating and scrape down the bowl with a spatula. Add the egg mixture to the batter in 2 additions, beating 30 seconds on medium after each addition. Be sure to scrape the batter with a spatula in between each addition.
  6. Pour half of the batter in a clean bowl.
  7. Fold the melted chocolate into one of the batters. You now have two batters: vanilla and white chocolate.
  8. Fill cupcake tins or silicone molds with the two batters.
  9. Bake 350 degrees for 25 minutes.
  10. Remove from the oven and let sit for 5 minutes. Turn cupcakes out onto a cooling rack.
  11. Wait until they reach room temperature before icing.

*please use organic ingredients, if possible.

Frost with Chocolate Frosting and or Chocolate PB Frosting



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