Lauren's Yummy Vanilla White Bean Cupcakes
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Lauren's Yummy Vanilla White Bean Cupcakes calories by ingredient
Number of Servings: 12
Ingredients
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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
Directions
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.