These cupcakes floored me. I have to admit, I was very skeptical at first. Blacks beans as the main base? I didn’t see how this could work out. Further more, I didn’t even correctly
follow the recipe I was adapting from. So when I put my cupcake batter in the molds, my confidence level was very low.
However as I waited for the cupcakes to cook and began to lick the remaining uncooked batter off my spatula (everyone does that, right?), I started to have a bit more faith. The batter was tasty and sweet! And as I eagerly watched them in the oven, I realized that these were going to turn out delicious. And they did. These are sooooo yummy.
Coco Bean Cupcakes
Adapted from Healthy Indulgences.
These no-flour cupcakes are both gluten-free and easy to digest. While initially the beans may freak you out, just try it–they make the cupcakes very moist and are a surprisingly great base. Plus, they add lots of fiber and even more, the combination of black beans and eggs makes these cupcakes unusually high in good quality protein.
- 1 can black beans, drained
- 3 eggs + 3 egg whites
- 1 tablespoons vanilla extract
- 1/2 teaspoon sea salt
- 1/3 cup canola oil
- 1/3 cup agave + 2 droppers stevia extract OR 1/2 cup agave
- 6 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Preheat oven to 350. Combine the first set of ingredients (black beans through agave) in a blender and blend on high for about 1 minute. Make sure the beans are completely blended, as otherwise it will be off-putting. Let batter sit for about 10 minutes (it will thicken up a bit in this resting time).
Add in the remaining ingredients and blend on a lower speed, just enough for it to be fully mixed.
Pour batter into well-oiled muffin tins or cupcake wrappers. Bake for about 40 minutes, until a toothpick comes out clean in the center. Put cupcakes on cooling rack and let cool. They will stay for a few days in the fridge.
Spooky Orange Cream Cheese Frosting
My goal was to create orange frosting without using artificial food coloring to make these halloween-themed. I also like this frosting because it isn’t sickly sweet and doesn’t “harden” like some frostings. Of course, you can also just eat the cupcakes plain without frosting–they are just as delicious!
- 1 cup silken tofu
- 1/4 cup canned pumpkin
- 1 cup light cream cheese
- 3 packets xylitol, or any other sweetener to taste
Combine all ingredients in a food processor until smooth. Put in fridge for 1 hour to thicken.
Once cupcakes have cooled completely, frost cupcakes and put them in the fridge for the frosting to set a bit. I decorated the cupcakes with ghosts, spiders, and bats with some black store-bought “gel” to make the designs–it’ll make them that much more fun and appealing to kids!
