Mamma's Gluten Free Chocolate Cupcakes


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Serves 12 to 14 cupcakes | Prep Time 10-15 | Cook Time 25-30

Why I Love This Recipe

We started our gluten-free journey a few months ago. It has been a challenge to find the right combination of flours to replace All-purpose flour. Luckily, our juicer has a grain-mill attachment, so I can experiment with differents grains. But so far I haven't had much luck with taste and texture. I have a philosphy… it should be awesome even if it is gluten-free. Shouldn’t be….well that’s okay for gluten free.

While waiting for my husband to wake up from surgery, I came across a recipe in the Yellowstone Woman's Magazine that used beans as a base for cupcakes. I thought to myself….what the heck! Beans are cheap! So this is my adaptation!!


Ingredients You'll Need

Equipment Needed

Blender (with an S blade)

2 cupcake tins

cupcake liners

Oven pre-heated to 350



Ingredients

1 1/2 cans organic black beans(well drained)

4 organic eggs

3/4 cup agave or 1/2 cup honey (I prefer agave. Honey to me is like a high-pitched scream…too sweet)

1/2 teaspoon Baking Powder

1/2 teaspoon Vanilla Extract

1 teaspoon ground cinnamon


Chocolate Mixture

1/2 cup cocoa powder (or carob)

5 Tablespoons plus 1 teaspoon melted organic butter

1/2 cup agave (Honey–6 Tablespoons plus 1 teaspoon)


Directions

Step One:


Combine all ingredients for the chocolate mixture. Stir until nice and smooth. Set aside to cool a little so it wont scramble your eggs.


Step Two:


Add to your blender– black beans, agave, baking powder, vanilla, ground cinnamon and chocolate mixture. Blend until super silky.


Step Three:


Add eggs and blend. The mixture will look very runny. That’s a good thing!


Step Four:


Fill cupcake liners almost to the top.


Step Five:


Bake at 350 for 25 to 30 minutes or until a toothpick comes out clean!!


ENJOY!!


Questions, Comments & Reviews



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