Red Quinoa Flour Cupcakes with Whipped Coconut Cream | HerbaZest

Ingredients

• 1 1/2 cups of HerbaZest Red Quinoa Flour
• 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