Monday, October 1, 2012

Black Bean Vegan Cupcakes

 Simply replace the oil with more nutrition
 In this recipe 95% of oil is replaced by Black Beans.
 You would never know the difference with the rich texture and flavor.
 The beans carry and enhance the cocoa flavor more than oil.
 We used to use an entire pound of Tofu in a pan of Veganopolis Brownies so this is a lateral move.
 Had a TBSP of Chia Seeds nearby so I tossed them into the batter.

  Yield 6 Large + 16 mini
Preheat oven to 350. Have cupcake tin and liners ready.
  1. Place 1 TBSP Flax Meal in a 1/4 C warm water , set aside 

 Dry Bowl, stir well to blend +
 1 1/2 C Flour 
 1 + 1/4 C Unsweetened Baking Cocoa 
 1 1/2 tsp Baking Powder 
 1/2 tsp Baking Soda 
 1 1/2 tsp Salt 
Optional flavor enhancers: 2 tsp Cinnamon/1/2 tsp Cayenne 

Food Processor bowl: 3/4 C Water ( sub Coconut or other vegan Beverage) 
 1 TBSP Coconut Oil melted or your preference
 1-15 oz can of RINSED Black Beans 
 1 TBSP Vanilla ( sub Almond or use both) 
 2 C Sugar 2 TBSP Maple Syrup or Agave Flax-Water mixture
 2 tsp Apple Cider or White Vinegar-( refriedbeans or other I always add vinegar)
 Pour Wet into Dry bowl and blend well with a hand mixer. 
 Stir in nuts or chips at this time. 
 Pour into liners and bake :
 MINI around 12-14 Min Large about 20-25 min. 

  Pamela's Frosting Mix was used here because it is good, quick and easy.
 I can cover 2 batches with one bag of Pamela's Topped with toasted Coconut, Peanuts and some  chocolate frosting on hand .

 Cashew frosting: Soak a few TBSP of Raw Cashews or pieces, for 4 hours,blend up with Vanilla Extract,Vegan Confectioners Sugar, a little salt, 4 TBS shortening/oil, water until smooth and shiny. Add water to correct viscosity. NEXT: Vanilla Cake using Cannelini Beans

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