Lauren's Yummy Vanilla White Bean Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Ingredients: Beans, great northern, 2 cup Butter, salted, 6 tbsp Egg, fresh, 5 large Egg Yolk, 1 large Wholesome Sweeteners Organic Molassas Unsulfered - Blackstrap, 1 tbsp Agave Nectar syrup, 1 tbsp Bob's Red Mill Coconut Flour, 6 tbsp Vanilla Extract, 4 tsp Baking Soda, .5 tsp Baking Powder, .5 tsp Salt (table), .5 tsp Stevia, .5 tsp
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 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. 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. The cupcakes will be golden brown around the edges. Let cupcakes sit for 24 hours, so that all of the bean flavor disappears. Enjoy!! Adapted from Lauren's Healthy Indulgences Blog. Thanks Lauren!!
Serving Size: Makes 12 Standard Sized Cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user BELLE134.
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 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. 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. The cupcakes will be golden brown around the edges. Let cupcakes sit for 24 hours, so that all of the bean flavor disappears. Enjoy!! Adapted from Lauren's Healthy Indulgences Blog. Thanks Lauren!!
Serving Size: Makes 12 Standard Sized Cupcakes
Number of Servings: 12
Recipe submitted by SparkPeople user BELLE134.
Nutritional Info Amount Per Serving
- Calories: 148.4
- Total Fat: 8.7 g
- Cholesterol: 109.4 mg
- Sodium: 310.6 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 3.6 g
- Protein: 5.8 g
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