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Gluten-free Vanilla Bean Cupcakes

2 cups Cooked White Beans, At Room Temperature (I Used Canned Beans, Rinsed And Drained)
6 whole Eggs
3/4 teaspoons Vanilla Stevia Extract
13 cups Agave Nectar (or Honey)
1/4 cups Palm Shortening (or Coconut Oil), Liquefied
13 cups Coconut Flour, Sifted
1 teaspoon Baking Soda
1- 1/2 teaspoon Baking Powder
1 cup Organic Vegetable Shortening
2 cups Powdered Sugar
2 teaspoons Vanilla Extract
5 whole KinniToos Gluten-free Oreo-like Sandwich Cookies


To a food processor, add the white beans, eggs, vanilla stevia extract (I used NuNaturals vanilla liquid stevia), and agave. Puree well. Add the shortening, coconut flour, baking soda (I used sodium-free baking soda), and baking powder (I used sodium-free baking powder). Puree well. If making in a pan, pour into a springform pan lined with unbleached parchment paper on the bottom and greased all around. I made cupcakes (makes 12 cupcakes) and used paper cupcake liners. Bake at 325 degrees F for about 22 minutes for cupcakes, or 30 minutes if baking in a springform pan. (I like to check to see if its done by inserting a knife into the middle. If it comes out mostly clean, its done.) For the frosting (vegan, gluten-free, dairy-free), in a large bowl, add shortening, powdered sugar, and vanilla extract. With a hand beater, mix together until it reaches frosting consistency. Crush cookies and mix in with a spatula or wooden spoon. I put my cookies in a sandwich baggie and whacked them until they were crumbs. Frost cooled cupcakes. Cut 3-6 extra cookies in half to put on top of the frosting. Note: the Cookies n Cream frosting is not grain-free but the cupcakes are.

Source: tastykitchen.com