Black Bean Cupcakes

Black bean cupcakes. Yes, it is true. These cupcakes are made out of black beans, can you believe it? Well, my guess is you probably won't believe it till you try it, then you'll be so surprised in the most delightful way. Kinda like watching Gwyneth Paltrow sing at the Country Music Awards.

Speaking of, do I have any country music fans out there? I mean, I'm just curious, was it not so... odd... seeing Gwyneth on stage, guitar in hand, belting out a twang with Vince Gill? As much as I love her, it just seems like she didn't belong there, at least on stage performing. (Don't get me wrong, she did sound great.) It seems like the county music industry will let anyone in who wants to try their musical hand at a two step these days. (Ok seriously, who let Kid Rock drown us with his scratchy vocal chords that night?!) Do you know what I'm saying? Gone are the days of real country singers, who actually wear a cowboy hat and not a baseball cap! (Another one of my country music pet peeves.) Gimme some George, Dolly, Johnny, these are the real country stars. Ya'll hearin' this?

Enough about my country music woes, what you really want to know is how to make these scrumptious, high fiber cupcakes with the hidden ingredient that will know your socks off...

Black Bean Cupcakes

1 1/2 cups cooked black beans
3 eggs
1 tablespoon vanilla
3/4 cup Xylosweet
1/4 cup cocoa powder
1/2 teaspoon baking soda
pinch salt

Preheat oven to 350 degrees.

In a blender, puree black beans, eggs, and vanilla until completely smooth (a minute or two). In a medium bowl, mix Xylosweet, cocoa, baking soda, and salt. Add in black bean puree. Stir with a whisk until all ingredients are completely combined.

Pour into muffin tins coated with coconut oil (or paper or silicone liners), filling about 3/4 of the way up. Bake for 15 minutes, until a toothpick inserted comes out clean.

Frost with your favorite frosting (try cream cheese frosting!).

Makes 11-12 cupcakes.

This recipe is a part of Slightly Indulgent Tuesdays...

Pumpkin Cupcakes

I've been on a baking craze lately, just baking baking baking my heart out. It's definitely spurred on by the season: cooler temps, early nights, the need for warmth from my oven. Can you believe we got a bucketload of snow yesterday in Minnesota? I don't know why I'm surprised, it is Minnesota after all, the same state that has been known to have blizzards on Halloween. The snow is pretty, but I'm just not ready for it yet (mentally ready that is). Because the earlier we get snow, the longer our (already long) winters seem to be...

But enough about snow and disappointment, on to some fabulous cupcakes that will lift your spirits and put you right into that thankful Thanksgiving mode... pumpkin cupcakes! These are so fabulous not only because they taste so yummy, but also because they are chock full of healthy ingredients: coconut oil, pumpkin puree, cinnamon, almond and coconut flours... And like all of my baking recipes, these babies are sugar free, gluten free, high protein, high fiber and low carb. In other words, they are the kind of cupcakes you could eat for breakfast- guilt free. Hey that's a great idea, these would be a fun way to celebrate your Thanksgiving morning!

Pumpkin Cupcakes

Wet ingredients:
1/3 cup coconut oil
4 eggs
1/3 cup agave
1/2 cup pumpkin (or butternut squash) puree
1 tablespoon vanilla extract
1 tablespoon molasses

Dry ingredients:
1/4 cup coconut flour
1 cup almond flour
2 tablespoons arrowroot powder
1/2 teaspoon baking soda
1 tablespoon cinnamon
1/4 teaspoon each ginger, nutmeg, and cloves (or 3/4 teaspoon pumpkin pie spice)

Preheat oven to 350 degrees.

Melt coconut oil in a small saucepan over low heat. Whisk eggs in a bowl. Add coconut oil, agave, pumpkin puree, vanilla, and molasses. Continue whisking until combined.

In a separate bowl, mix all dry ingredients together. Add dry ingredients to wet and stir until fully incorporated.

Pour batter into lined muffin tins, filling about 3/4 of the way. Bake for approximately 20 minutes. Frost with cream cheese frosting (recipe to follow).

Makes 12 cupcakes.