For Anna and Lisa
Only because Anna promised to come back, am I posting this.
Here is the recipe for “Healthy” cupcakes.
Healthy Yellow Cupcakes
Makes 12 cupcakes
1-15 oz can white beans, rinsed (I used cannellini beans, white kidney beans) OR 1 ½ cups cooked white beans
5 large eggs plus 1 yolk
6 tablespoons unsalted organic butter OR nonhydrogenated shortening
¾ teaspoon good-tasting pure stevia extract (NuNaturals brand)
¾ cup erythritol OR 2/3 cup xylitol OR 1/3 cup honey
4 teaspoons vanilla extract (clear imitation vanilla is recommended)
6 packed tablespoons coconut flour
½ teaspoon sea salt
½ teaspoon baking soda
1 teaspoon aluminum-free baking powder
Preheat oven to 350 degrees Fahrenheit.
Rise beans in a fine mesh sieve and shake off the water. Blend beans with the eggs, vanilla, and salt. In a large mixing bowl, cream softened butter and sweetener until light and fluffy. Beat in pureed mixture. Measure out the coconut flour like you would cocoa powder, by spooning it straight from the bag, packing it down a bit, and sweeping the top of the spoon level. Add to the batter along with the rest of the dry ingredients, and whip together for another minute or two until fluffy. Spoon batter into paper liners sprayed with extra virgin olive oil spray. I use a ¼ cup measure to distribute batter. Fill cupcake liners a little more than ¾ way full. Rap muffin pan on the counter a few times to pop any air bubbles. Bake cupcakes for 25 minutes, or until springy to the touch. I set my oven to 325 degrees because it runs hot, but 350 degrees should be just right for accurate, calibrated ovens. The cupcakes will be golden brown around the edges. Let cupcakes sit for 24 hours, so that all of the bean flavor disappears. This is important, really! Hide them from yourself if you must (just don’t forget about ‘em!). Enjoy your moist cupcakes with absolutely no beany taste.
~4g net carbs per 1/12th of a recipe, using erythritol
Sugar-Free Buttercream Frosting
Makes enough to frost 3-6 cupcakes
1 large egg white
¼ cup xylitol (honey might work as well)
6 tablespoons unsalted organic butter or nonhydrogenated shortening, cut into chunks
Pinch good tasting pure stevia extract (optional, for best flavor)
Big pinch sea salt
½ teaspoon vanilla extract (clear imitation vanilla recommended)
Step by step photos for making a swiss meringue buttercream icing can be found here.
Whisk egg white together with xylitol in a stainless steel bowl set over a small saucepan full of water. You don’t want the bottom of the bowl to touch the water. Set heat to medium-low to bring water to a simmer. Whisk egg white with xylitol 3-5 minutes, or until xylitol is completely dissolved. Dip clean fingers into egg white mixture, and pinch for any undissolved granules. Mixture will appear white and foamy. Remove steel bowl from water, and beat egg white mixture until it has about doubled in volume, and is room temperature (cool to the touch). Beat in vanilla and salt. Add chunks of softened butter or shortening, one at a time, beating for 3-5 minutes until mixture is smooth and no longer curdled. Beat in a tiny pinch of stevia and taste for sweetness, making adjustments if necessary. Don’t fret if your buttercream doesn’t look smooth for awhile–it will eventually come together!
If after incorporating the butter the icing is too “loose” and soupy, sit the mixing bowl in an ice bath to cool, or stick the bowl into the freezer for a few minutes, and try beating again. If the mixture is chunky like cottage cheese, heat the bowl over the simmering water again and try beating until it comes together into a smooth icing. Use a spatula to smooth out the consistency. Finally, if you think the frosting tastes too “greasy,” trying cutting back the butter by one or two tablespoons. Leave out the stevia. It will be considerably sweeter, though.
Transfer frosting to a piping bag, or just spread directly on cupcakes. To revive refrigerated frosting, microwave it for 5-8 seconds, and stir around bowl with a spatula until smooth and creamy again. Or whip until fluffy with beaters.
~0-26g net carbs per batch of frosting, depending on how you count xylitol