Italian cupcakes

Italian flavored cupcakes

Italian flavored cupcakes

I wasn’t really sure where I was going with this dish, but I knew I wanted a hearty, but reasonably healthful Italian dinner last night and this is what I came up with… awesome ‘meaty’ Italian cupcakes!  Yep, sounds weird.  Yep, tastes INCREDIBILMENTE DELIZIOSO (thank you google translate)!

In fact, my husband liked this one so much he suggested we put it on regular rotation!  That is pretty good feedback from a guy who isn’t overly keen on quinoa.

The texture of the quinoa and mushroom based cupcake was super meaty–which I LOVE because it makes this recipe so totally versatile. They are absolutely divine served over a spicy arugula salad OR on a bed of sauteed spinach/arugula/kale greens.  Next time I am going to do a gluten free pasta and make meatballs instead, for an authentic tasting spaghetti with meatballs.  I CAN’T WAIT!

Give this recipe a try!  I know you are going to love it as much as we do.


These are smaller cupcakes–making about 20/recipe–served over sauteed greens! YUM!

Servings ~6 large cupcakes

  • 1 c organic quinoa, uncooked
  • 1 jar of your favorite spaghetti sauce
  • 1-2 T EVOO
  • 5 cloves garlic, crushed
  • 6 oz portobello mushrooms, chopped
  • 1 t garlic powder
  • 1 T onion powder
  • salt and pepper
  • pinch chip pepper flakes
  • dash of agave nectar
  • 1 T basil
  • 1 T oregano
  • 1/2 c freshly grated parmasean cheese or nutritional yeast
  • 6 eggs, beaten
  • cooking spray

In a big sauce pan warm the EVOO.  Add the garlic, mushrooms, basil, oregano, and chipotle pepper flakes.  Cook over low until the mushrooms have softened 5-6 minutes.  Add the marinara sauce and cook over low heat for 5-10 minutes.  Stir in the quinoa, cover and continue cooking for about 30 minutes.  Turn off the heat and let cool.  

Preheat oven to 400 degrees F.  

Mix together the eggs, agave nectar, salt, pepper, onion powder, and garlic powder.  Add this to the cooled quinoa with the cheese (or nutritional yeast) and stir until well incorporated.  

Put the batter into the greased cupcake tin.  Bake at 400 degrees F for 15-20 minutes, until done through.  Use an individual tart pan for more meatball sized cakes–dropping the cooking time accordingly.  I haven’t done them yet, but probably to 10-12 minutes?  



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