March 09, 2013

perfect with a glass of milk

Craving chocolate cupcakes with chocolate icing, but want it to be a little more guilt-free?  These cupcakes are super tasty, yet they're packed with fibre and protein because they're made with black beans.   Plus they're gluten-free and paleo!  I used this recipe for a cake a while back, and it turns out they work just as well as cupcakes.

making the cupcakes... this is what the beans look like once they're combined with eggs and sugar in the food processor

Pair them with the best chocolate icing ever, and you're golden.

Sprinkles are optional but will cause smiles.

Here's the recipe!

Gluten-Free Chocolate Cupcakes
makes 16 cupcakes

1 can of black beans (drained and rinsed) (540ml/19 fl oz)
5 large eggs
1 tbsp pure vanilla extract
1/2 tsp salt
6 tbsp butter
3/4 cup sugar
6 tbsp cocoa  powder
1 tsp baking powder
1/2 tsp baking soda
1 tbsp water

Preheat oven to 350 degrees.
Place 16 baking cups into 2 muffin trays.   Spray each cup with Pam or cooking spray to prevent the cake from sticking.
Place the beans, 3 of the eggs, vanilla, sugar and salt into blender or food processor. Process or blend on high until beans are completely liquified.

In a small bowl, whisk together cocoa powder, baking soda, and baking powder.
In a larger bowl, beat butter until light and fluffy. Add the remaining two eggs, beating well after each one. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder mixture and water  and beat the batter for one minute until smooth. Spoon into muffin pan, filling each cup almost to the top.
Bake for 350 degrees for 30 minutes.  Cupcakes are done when the top is rounded and firm to the touch.  Remove from the oven and place on a wire rack to cool completely.


2 cups icing sugar
1 stick of butter
1/3 cup cocoa
1 tsp vanilla
milk, as required

Place butter and dry ingredients in a stand mixer bowl and beat to combine.  Add vanilla, then add a dash of milk and beat again. Continue until you achieve a soft spreadable icing.

Once the cupcakes are completely cooled down, spread them with the icing.  To add sprinkles, pour about 1 tbsp of sprinkles onto a small plate, then dunk each cupcake into the sprinkles icing-side down.


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