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Red Quinoa Flour Cupcakes with Whipped Coconut Cream

Name: Red Quinoa Flour Cupcakes with Whipped Coconut Cream
Cook time: 1 h 24 min
Total time: 1 h 24 min
Yield: 10 cupcakes
Ingredients: 1 1/2 cups of HerbaZest Aguaje Powder; 1 cup of soy milk; 1 teaspoon of apple cider vinegar; 1/2 cup of brown sugar; 2 teaspoons of vanilla extract; 1 teaspoon of baking soda; 1/3 cup of vegetable oil; 2 teaspoons of baking powder; Salt (a pinch); 14 ounces of coconut milk (full fat; refrigerated for at least 24 hours); 1/4 cup of powdered sugar

Updated: April 14, 2026

These delicious cupcakes are enriched with quinoa's proteins and important micronutrients. They are delicately sweet and have a lovely fluffy texture. Paired with a light whipped cream of coconut, these cupcakes offer a refreshing taste that will have you asking for more.

Servings

10 cupcakes

Total time

1h 24min

Cook time

1h 24min

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Directions

Preheat the oven to 350 degrees F (176 degrees C).
Add soymilk and apple cider vinegar to a large mixing bowl, whisk to combine, and leave for a couple of minutes to curdle.
Using a mixer, add the oil and 1 teaspoon of vanilla extract and mix to combine. Then mix in the sugar.
Using a sifter, add the rest of the dry ingredients (except for powdered sugar) and mix until there are no lumps.
Transfer the batter into a muffin tin greased with vegan butter or use liners. Fill each ¾ of the way full. Bake for 20-22 min until a toothpick inserted in the center comes out clean.
To make the whipped coconut cream, take the can of coconut milk out from the fridge and scoop out the cream (not the liquid).
Using a mixer, whip the cream on high, adding the powdered sugar in two parts. Then add the remaining teaspoon of vanilla extract and keep mixing until well combined.
Place in the fridge for half an hour. Take the cupcakes out from the oven and set aside to cool completely.
Top with whipped coconut cream and enjoy!