Posted by Physician's Preference on 2/28/2012 to Healthy Recipes

Today you are in for a treat! (Pun intended!)

We stumbled upon a recipe not only for cupcakes, but for healthy, yeast-free cupcakes! (Yes, you read that right!)

With the main ingredient being cannellini beans, you may be a little skeptical. Don't worry...we were too! But after following all the instructions and letting them "air out" for 24 hours, you'll never even know there are beans in the ingredients!

Ingredients:

1-15 oz can white cannellini beans, rinsed
6 tbsp unsalted organic butter OR 6 tbsp coconut oil
5 large eggs
3/4 tsp good-tasting pure stevia extract
3/4 C Sweet-N-Natural
4 tsp vanilla extract
6 tbsp coconut flour
1/2 tsp sea salt
1/2 tsp baking soda
1 tsp aluminum-free baking powder

Instructions:

Preheat oven to 350 degrees Fahrenheit.
Rise beans and shake off access water.
Blend beans with the eggs, vanilla, and salt.
In a large mixing bowl, cream softened butter (or coconut oil) and sweetener (stevia & Sweet-N-Natural) until light and fluffy.
Beat in pureed mixture.
Measure out the coconut flour. 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, until springy to the touch or until golden brown around the edges.
Let cupcakes sit for 24 hours, so that all of the bean flavor disappears.

Sugar-Free Buttercream Frosting

*Makes enough to frost 3-6 cupcakes

Ingredients:

1 large egg white
1/4 C Sweet-N-Natural
6 tbsp unsalted organic butter or coconut oil
Pinch pure stevia extract
Big pinch sea salt
1/2 tsp vanilla extract

Instructions:

Whisk egg white together with Sweet-N-Natural in a stainless steel bowl set over a small saucepan full of water. (You don't want the bottom of the bowl to touch the water.)
Set heat to medium-low to bring water to a simmer.
Whisk egg white with Sweet-N-Natural for 3-5 minutes, or until Sweet-N-Natural is completely dissolved.
Dip clean fingers into egg white mixture, and pinch for any undissolved granules. Mixture will appear white and foamy.
Remove steel bowl from water, and beat egg white mixture until it has about doubled in volume, and is room temperature (cool to the touch).
Beat in vanilla and salt.
Add chunks of softened butter or coconut oil, one at a time, beating for 3-5 minutes until mixture is smooth and no longer curdled.
Beat in a tiny pinch of stevia and taste for sweetness, making adjustments if necessary. (Don't fret if your buttercream doesn't look smooth for awhile--it will eventually come together! If after incorporating the butter the icing is too soupy, sit the mixing bowl in an ice bath to cool, or stick the bowl into the freezer for a few minutes, and try beating again. If the mixture is chunky, like cottage cheese, heat the bowl over the simmering water again and try beating until it comes together into a smooth icing. Use a spatula to smooth out the consistency. Finally, if you think the frosting tastes too "greasy," trying cutting back the butter by one or two tablespoons and leave out the stevia. It will be considerably sweeter with the stevia though.)
Transfer frosting to a piping bag, or just spread directly on cupcakes. To revive refrigerated frosting, microwave it for 5-8 seconds, and stir around bowl with a spatula until smooth and creamy again.