If you're a fan of savoury over sweet, then this unique twist on a cupcake will be a new favourite! With a fluffy and light texture similar to a souffle, you'll be in heaven.
Wash the quinoa. Put them in the pot and cover with water. Bring up the heat and cook until the water is boiling. Turn down the heat and cook for a further 15 minutes or until the quinoa is cooked and soft. Set aside to cool down.
Mix the bell peppers, red onion, spinach and quinoa in a big bowl. Whisk the eggs, milk in another bowl, season with soy sauce and pepper, whisk well.
Put the paper cup in the mould and fill ¾ of the cup with the quinoa mixture. Fill the rest ¼ with the whisked egg, make sure the egg covers all the ingredients.
Put the cupcakes in the preheated 180-degree oven and bake for 20 minutes.
Drizzle some Lee Kum Kee Sriracha Mayo before serving.
PREP TIME: 10 MINS | COOK TIME: 45 MINS
And don't forget, Chinese meals are made for sharing, so get friends and family together for a feast.
