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FOODLIFESTYLE

Vanilla Bean Cupcakes

By August 27, 2013 March 8th, 2017 No Comments

These very nutritious grain, gluten and nut free cup cakes are light, moist and so delicious. Packed with fibre and protein, they are also quick and simple to make and being nut free, they are perfect for kids’ parties (and school lunch boxes too). The variations mean that you can’t get bored of these delights.

Makes 8 large or 12 mini cupcakes

INGREDIENTS

  • 425 gram can of cannellini beans, drained and rinsed well 5 large eggs (or 6 small eggs), see note below 1 tablespoon of vanilla bean paste or vanilla powder 50 gram of butter, softened at room temperature 70 gram (4 -5 tablespoons) of raw honey
  • 40 grams coconut flour (please weigh this, as it really needs to be exact) 1⁄4 teaspoon sea salt 1⁄2 teaspoon bicarbonate of soda
  • 1 teaspoon of baking powder, gluten free

Method

Preheat the oven to 180 degrees Celsius.

In a powerful blender or food processor, puree the rinsed beans, eggs and vanilla until very smooth and set aside. Next mix together the butter and honey or brown rice syrup until very well combined. Add to the pureed mix and combine well. Now add the coconut flour, sea salt, bicarbonate of soda and baking powder. Mix until well combined and spoon into paper lined cupcake moulds immediately. The batter does have a slightly thick but airy consistency that is unusual if you’ve never worked with coconut flour before.

Bake for 20 minutes for large and 15 minutes for mini cupcakes, or until lightly brown on top and springy to touch (like a regular cake). Cool and top with your preferred icing.

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

Fructose Free Substitute the honey for 70 grams of rice malt syrup and 1⁄4 to 1⁄2 teaspoon of pure stevia powder.

Lemon Cup Cakes Add the zest of one large lemon to the egg/bean mix.

Orange Cup Cakes Add the zest of one large orange to the egg/bean mix.

Blueberry Cup Cakes Add 1⁄4 cup of fresh or defrosted blue berries, mixed through the batter very gently at the very end.

Chocolate Chip Add a 1⁄4 cup of dark chocolate chips (I love the Green and Blacks 85% cacao chocolate). As I’m a bit of a stooge when it comes to my kids eating chocolate, I often just push a square of chocolate into the middle or place on top of the cup cake (this also saves me the effort of icing)!

 

tip: I usually like baked goodies straight out of the oven, but these are actually best eaten the next day, especially if you think you can taste the beans or egg. They can also be frozen in an airtight container or snap lock bag.

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