Baby Vienna is turning one year old next week and I'm probably even more excited than she is! Actually, I'm quite sure I'm more excited than she is. I've been creating birthday party Pinterest boards and collecting cute party items for months!
But party items aside, the menu for her first birthday party is also something I've been planning for quite some time. These cupcakes are one such yummy item I've had on the menu because I know they will be a crowd-pleaser. I've taken my Chocolate Quinoa Cake recipe and modified it so it could be made into cupcakes. I wanted little, bite-sized cupcakes because kids (and those who are still kids at heart) know that everything tastes better when you can eat it with your hands!
Since I've been set on keeping Vienna clear of junk food and refined sugars since I started introducing her to different foods , I also created an orange vanilla version of this cake as well so that she can also enjoy it. No chocolate for her yet! I don't want her to be bouncing off the walls. And if an orange cake and chocolate cupcakes weren't enough, I'm getting her an official birthday cake made with love by my friends at Tori's Bakeshop -- which is my official go-to whenever I need a birthday cake.
Let's get back to these cupcakes though... The quinoa in these cupcakes not only keeps things gluten-free and grain-free (although it's often treated as a grain, quinoa is actually classified as a pseudo-grain because it's technically a seed), but also keeps this cake deliciously moist. Instead of refined (and often GMO) white sugar, I've used a combo of maple syrup and coconut sugar to sweeten things up for a cake that will satisfy any sweet tooth, but keeps things more natural and health-conscious.
*If cooking quinoa, 2/3 cup dry with 1 1/3 cup water yields approximately 2 cups. Don't worry if it is off a smidgen.
Makes 50-60 mini cupcakes!
What's your favourite birthday cake recipe or memory? Share it with me in the comments below!