Vanilla Bean Gluten-Free Cupcake
By: Danielle Nicosia
Published: Thursday, June 2, 2011 - 7:13pm

Ingredients




CUPCAKE 
2 cups cooked white beans, room temperature, so they don’t cook the eggs
6 eggs
3/4 teaspoon Vanilla Creme liquid stevia (I didn’t have this but used ½ tsp regular st
1 teaspoon vanilla extract
 cup honey
1/4 cup coconut oil, liquified
 cup coconut flour, sifted
1/2 teaspoon sea salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder (Grain-free Baking Powder Recipe** see recipe below**)
FROSTING 
1 1/2 bars of 3.2 oz dark chocolate (about ¾ cup of chocolate chips)
3/4 cup coconut milk
2 tablespoons honey
10 drops liquid stevia
4 tablespoons coconut flour, sifted
GRAIN FREE BAKING POWDER 
1 part baking soda
2 parts cream of tartar
2 parts potato starch

Preparation

1 CUPCAKE: 2 Add the first 5 ingredients to food processor or blender and puree well: 3 Add the remaining 5 ingredients to food processor/blender and puree again 4 Pour into lined cupcake tin and bake at 325 degrees for about 22 minutes. (until knife inserted into the centre comes out mostly clean) 5 FROSTING 6 Melt chocolate and coconut milk over double boiler 7 When the chocolate has just barely melted, remove from heat. 8 Add remaining ingredients 9 Refrigerate until the frosting has cooled, about 15 minutes. (You know it’s ready when it is the texture of frosting.) 10 When the cake has cooled fully, top the cake with the frosting.

About


These are SO moist and tasty I'm adding them to my wedding cupcakes!