Mandi's White Bean Cupcakes
| Prep Time: 30 min | Serves: 10 |
| Cooking Time: 25 min | Yield: 10 cupcakes |
Wow - the bean taste DOES disappear!
Ingredients
- 15 oz Cannellini Beans
- 5 egg
- 1 cup Egg Whites
- 6 tbsp Unsalted Butter
- 3/4 tsp Stevia Extract
- 3/4 cup Erythritol
- 4 tsp Vanilla Extract
- 6 tbsp Coconut Flour
- 1/2 tsp Sea Salt
- 1/2 tsp Baking Soda
- 1 tsp Baking Powder
Directions
Preparation:
Preheat oven to 350 degrees Fahrenheit.
Rise beans in a fine mesh sieve and shake off the water. Blend beans with the eggs, vanilla, and salt.
In a large mixing bowl, cream softened butter and sweetener until light and fluffy. Beat in pureed mixture. Measure out the coconut flour like you would cocoa powder, by spooning it straight from the bag, packing it down a bit, and sweeping the top of the spoon level.
Add to the batter along with the rest of the dry ingredients, and whip together for another minute or two until fluffy.
Spoon batter into paper liners sprayed with extra virgin olive oil spray. I use a 1/4 cup measure to distribute batter.
Fill cupcake liners a little more than 3/4 way full. Rap muffin pan on the counter a few times to pop any air bubbles.
Bake cupcakes for 25 minutes, or until springy to the touch. I set my oven to 325 degrees because it runs hot, but 350 degrees should be just right for accurate, calibrated ovens.
The cupcakes will be golden brown around the edges. Let cupcakes sit for 24 hours, so that all of the bean flavor disappears. This is important, really! Hide them from yourself if you must (just don't forget about 'em!). Enjoy your moist cupcakes with absolutely no beany taste.