14 April, 2010

Gluten-free Cupcakes

I ran across a recipe on Healthy Indulgences that I had to try. I didn't have a lot of the strange chemical ingredients, and I really don't like coconut flour (trust me, you don't either), so I made some substitutions. This cupcake is quite dense and not terribly sweet. I find it's perfect topped with a swipe of Nutella, but if you're really serious about this sugar-free business, then some cool whip I suppose would work just as well.

The Perfect Yellow CupCake, sugar and gluten free

  • 15 oz white beans canned or cooked
  • 4 eggs
  • 5 tablespoons light butter or margarine
  • 3/4 cup splenda
  • 1 tablespoon vanilla extract
  • 1 teaspoon almond extract
  • 6 tbsp ground almonds
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • cupcake liners
Before you get started, or even buy that $11 bag of almond meal here is what you should know..
You will need a blender of some sort, a hand blender will do, but this is necessary to de-skin the beans. WARNING: make sure the blender does not smell like anything (ie that potato soup you make that week) because the egg yolks will pick-up the smell.
Rinse and blend beans with eggs and extracts with blender or food processor until no bean pieces remain. Cream butter and Splenda in bowl, slowly adding in salt, baking powder and soda, and ground almonds. Wisk into the butter mixture the egg and bean mixture. Place in cupcake liners at bake at 350 F until golden. Depending on size should make 12-18 cupcakes.
These cupcakes are best small as they are so dense.

Top with no sugar added whipped cream or cool whip.

Makes the cupcakes so moist and yummy, no one would suspect the beans.


Oli Norwell said...

My smelly blender would ruin these otherwise delicious treats.

GodsBritiestLite said...

looks delicious!!

Post a Comment