I absolutely love this recipe because it contains no flour, I took these to work both iced and uniced - they were a hit with my colleagues (I didn't tell them what the main ingredient was until after they were consumed!).
They can be made in a Thermomix or in your food processor (I have modified this slightly from the Thermomix website so instructions are for TM). I have iced these particular cupcakes with a freezedried raspberry powder and homemade icing sugar, the chocolate icing below is however delicious!
400g can of kidney beans (or butter beans)
1 T water
1 t vanilla extract
70g raw cacao (or for extra depth dutch processed cocoa)
1 t GF baking powder
1/2 t bicarb soda
1/4 t salt
125g butter (or light olive oil)
100g rapadura sugar (or 100g medijool dates blended to a paste)
Chocolate Icing (not pictured)
1/3 C medijool dates blended to a paste
3 T cacao powder
2T melted coconut oil (optional but will help it set)
Preheat oven to 180°c and line a 12 hole muffin tin with paper cases.
Puree the beans, water, 1 egg and vanilla until smooth on speed 7 and set aside.
Without washing the bowl beat the butter and sugar 20 seconds on speed 5 (if using dates and oil blend until combined).
Add remaining eggs and beat for 20 seconds on speed 4.
Add the kidney bean mixture, cacao powder, baking powder, baking soda and salt and blend for 10 seconds on speed 4.
Pour batter into muffin tin and bake for 30 minutes or until a skewer inserted comes out clean.
To make the icing blend dates, cacao powder and coconut oil until smooth.
Ice when cold, sprinkling with desiccated coconut if desired, otherwise dust with cacao powder.
Recipes to tempt your taste buds!