These healthy and nutritious grain, gluten, nut and sugar-free vanilla bean cupcakes are light and moist and will fool gluten lovers any day. Packed with fibre and protein, you simply can’t go past these beauties for a nourishing guilt free treat. Better still, they are so quick and simple to make and being nut-free, they are perfect for kids parties and school lunch boxes too.
This recipe also makes a fabulous ‘big’ cake too. Perfect for birthday parties (it’s been my kids cake every year since they were little). One batch makes one cake. I generally make a double batch and bake two cakes with cream or ganache in between.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
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Vanilla bean cupcakes
- 425 g can cannellini beans -drained and rinsed well
- 5 free-range or organic egg/s -large (or 6 small eggs, see note below)
- 1 tbsp vanilla -powder, extract or essence
- 50 g butter -softened at room temperature
- 85 g rice malt syrup, honey or maple syrup (¼ cup)
- 40 g coconut flour please weigh this, as it really needs to be exact
- ¼ tsp sea salt
- ½ tsp bicarbonate of soda
- 1 tsp baking powder (gluten free)
- Preheat the oven to 180℃/350°F(fan forced).
- In a powerful blender or food processor, puree the rinsed beans, eggs, and vanilla until very smooth and set aside.
- Without rinsing your food processor, mix together the butter and honey or brown rice syrup until very well combined.
- Add back the pureed bean/egg mix and mix until well combined.
- Now add the coconut flour, sea salt, bicarbonate of soda and baking powder. Mix until 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 (recommendations below).
- Preheat the oven to 180℃.
- Mix the beans, eggs, vanilla, butter and sweetener for 1 minute, speed 7.
- Add the coconut flour, sea salt, bicarbonate of soda and baking powder and mix 10 seconds, speed 4.
- As per above method.
- 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.
- 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 are best stored in the fridge and can also be frozen in an airtight container or snap-lock bag.