Cupcakes, or ‘Fairy Cakes’ as I used to know them, have always been a favourite in my household, however these cupcakes have a nutritional twist that sounds bonkers but tastes delicious! For the base of these cupcakes we use chickpeas (white beans work too!) a bizarre addition to a cupcake that doesn’t really make sense until you make them. The beans add the bulk to the cupcake so you don’t need excessive amounts of flour or butter, or any at all. They’re surprisingly light and fluffy, and to me everything a vanilla cupcake should be!
The Ingredients
x1 400g can of chickpeas or white beans
1/4 cup vanilla essence or powder
1/2 cup coconut flour
1/2 cup dairy free milk
1 cup medjool dates
1/4 cup pure maple syrup
2 eggs
Method
Preheat the oven to 180 degrees celsius and grease a cupcake tin, putting your cupcake cases inside.
Start by putting the pitted dates and chickpeas in a pan and covering with water. Put over a high heat for 5 minutes.
Drain the beans and dates and add to your blender or food processor with the milk, maple syrup and vanilla essence. Process slowly until smooth.
Beat your eggs. When smooth add in your coconut flour and eggs and process once more.
Scoop the mixture into your cupcake cases and pop in the oven for 25-30 minutes or until you can insert a skewer and it comes out clean.
For an icing I love to use a natural fruit compote or a raw chocolate frosting.
For the chocolate frosting add 1 cup pitted dates, 1/4 cup coconut oil, 1/4 cup cacao powder and 1/4 cup water to your blender. Blend until smooth.
or try this Raspberry and Apple Jam.
