(Almost) healthy cupcakes are a real thing!
Healthy cupcakes sounds pretty contradictory but part of being healthy is being balanced and having fun. So if you just HAVE to make vanilla cupcakes, mix up some of the ingredients a little! A dear friend of mine told me a little secret of hers was to use white beans instead of flour, I was dubious at first but pleasantly surprised at how delicious my white bean vanilla cupcakes turned out.
Beans and health
Beans have a wide range of health benefits, from protecting your skin from wrinkles to fighting against the body storing energy as body fat. White beans actually help lower your blood sugar. They help balance your glycemic index and keeping sugar cravings and mood swings at bay, which might be useful if you’re at an event where you had to bring gluten free cupcakes.
Ayurvedic medicine considers the scent of coconuts to be a powerful aphrodisiac. They also curb hunger, help your body burn fat for energy, can improve your cholesterol levels and prevent future heart disease. And of course, the tiniest hint of coconut tastes like a vacation.
But how do these cupcakes taste?
Gluten-free white bean vanilla cupcakes? It sounds like something someone on a severely restricted diet would even try to enjoy. But this recipe was written by a cook who typically eats without restriction. And the results are good enough to share with you! In fact, I really HOPE you try this variation on a vanilla cupcake and discover just how good being a little bit adventurous can be.
Cupcakes made with white beans and coconut oil with a coconut cream icing.
- 1 15-oz can rinsed and drained organic white beans
- 5 large eggs
- 1 tbsp pure vanilla extract
- 1/2 tsp sea salt
- 4 tbsp coconut oil
- 1/2 cup agave or honey
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 15-oz can coconut cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla
- Preheat oven to 325.
- Drain and rinse beans in a strainer. Make sure they're completely dry!
- Put beans, 3 of the eggs, vanilla, and salt into blender or food processor.
- Blend on high until completely liquified.
- Whisk together baking soda and baking powder and set aside.
- Beat butter and/or oil with agave or honey until light and fluffy with a hand-mixer.
- Add remaining two eggs, beat each one for about a minute.
- Pour bean batter into egg mixture and mix with hand-mixer.
- Stir in dry baking soda and powder mixture and beat the batter on high for one minute, until smooth.
- Pour into cupcake tins almost to the top and bake for 25-30 minutes.
- Put the can of coconut milk and mixing bowl in the fridge overnight.
- Set beaters in freezer for a few minutes before you begin. (great trick!)
- Open can and remove all the solid coconut cream.
- Mix cream in chilled bowl, with chilled beaters until fluffy.
- Mix in powdered sugar and/or any other flavoring
- Use right away or cover and keep in the refrigerator for up to 4 days.
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