- 1 tbsp. Sacred Mountain lavender florets
- ⅔ cup quinoa
- 1 ⅓ cup water
- 4 large eggs
- 1 tsp. vanilla
- ¾ cup butter, melted
- 1 ¼ cups white sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
Bring quinoa and water to a boil. Cover and simmer for 10 minutes. Turn heat off and let stand, covered, for another 10 minutes. Cool.
Preheat oven to 350F. Line cupcake pan with cupcake papers.
Combine eggs, vanilla, cooked quinoa, butter and lavender in processor bowl, process until smooth.
Whisk together remaining dry ingredients in a medium bowl. Add to processor, pulse until evenly combined.
Fill cupcake papers ¾ full. Bake until a toothpick comes out clean, about 25 minutes.
Makes about 14 cupcakes. OR This is enough batter to make 2, 8” cake layers, bake about 40 minutes.
Recipe by Hilary Guild