Vanilla + Cannellini Bean Cupcakes
INGREDIENTS
425gram can cannellini beans, drained and rinsed well
5 large eggs (or 6 small eggs) see note below
1 tablespoon vanilla bean paste or vanilla powder
50gram butter softened at room temperature
85gram (1/4 cup) raw honey
40grams coconut flour (please weigh this, as it really needs to be exact)
Zest of one large orange
¼ teaspoon sea salt
½ teaspoon bicarbonate of soda
1 tsp baking powder, gluten free
1. Preheat the oven to 180℃. Line a muffin-tray with paper cases.
2. In a powerful blender or food processor, puree the rinsed beans, eggs, zest and vanilla until very smooth and set aside.
3. Mix together the butter and honey until very well combined. Add to the pureed mix and combine well.
4. Add the coconut flour, sea salt, bicarbonate of soda and baking powder. Mix until combined and spoon into muffin tray immediately.
5. Bake for 20 minutes or until lightly brown on top and springy to touch (like a regular cake). They are best stored in the fridge and can also be frozen in an airtight container or snap-lock bag.
Note: Don’t scrimp on the eggs or let the batter sit for too long. Not enough eggs and delaying getting it in the oven will result in a much heavier batter and cake.
Variations
Coconut-free
Substitute the coconut flour for 100 grams of almond meal (though now obviously not nut free). I have also substituted for 40 grams of wholemeal spelt flour with success (no longer gluten free if you substitute with spelt).
Lemon or lime cupcakes
Add the zest of one large lemon or lime to the egg/bean mix.
Blueberry cupcakes
Add ¼ cup of fresh or defrosted blueberries, mixed through the batter very gently at the very end.
Chocolate chip
Add a ¼ cup of dark chocolate chips.