Shortly before mexicanjumpingbain's birthday, I found an intriguing recipe over at the Spunky Coconut. Being the kind of person who will try anything once, making cake from white beans seemed a perfect fit for a birthday. I didn't get a chance to make the cake for his birthday, so decided to take Tuesday up a notch and make them tonight. You know I changed a few things around to accomodate what I had on hand and made my own frosting.
Makes 1 dozen
Preheat oven to 325
In the bowl of your food processor add:
2 cups cooked and cooled white beans
3/4 t. stevia
1/3 c sugar or xylitol
1/2 t sea salt
1/2 t sea salt
1 t Vanilla bean powder (I found mine at TJmaxx)
1 1/2 t vanilla extract
Puree well then add:
1/4 cup melted coconut oil (I'm sure butter would work fine)
1/3 cup coconut flour
1 t baking soda
1 1/2 t baking powder
Keep blending until it has a cake batter consistency.
Bake about 20 minutes in greased muffin pan.
I used melted chocolate chips and heavy cream for a simple ganache frosting. The baintrain went dance-party crazy when I said we could have them for breakfast too!
Perfect and gluten free are not usually side by side words in most sentences. These cupcakes are the exception to that
They smell astoundingly good, taste like regular cake and have the most amazing texture I've ever experienced in any gluten free treat! I cannot wait to adapt this recipe: carrot cake, chocolate cake, orange marmalade cake....the best part is that with such low sugar and high protein, I can just make my adaptation into cupcakes and be a breakfast hero!
Worth getting out of your cooking comfort zone and trying for a magnificent surprise!
Jen, Rachel, Kristin, Laura, Maggie, and Kelly,