Thursday, April 26, 2012


 Spicy Chocolate Cupcakes
o   Gluten Free
o   Low Fat
o   High Fiber
·         ¾ cup brown sugar
·         1/3 tsp stevia powder
·         ½ cup egg substitute/liquid egg white
·         ¾ (ish) unsweetened applesauce
·         2 Tbsp sunflower oil
·         2-3 Tbsp plain Greek yogurt
·         One 15 oz can black beans, rinsed, drained, and pureed until smooth
·         2 tsp. vanilla extract
·         1 tsp. orange extract
·         1 cup +/- gluten free flour blend (I use a blend of coconut and brown rice flours with a bit of tapioca starch and a pinch of xanthan gum)
·         1 cup cocoa powder
·         2 tsp baking powder
·         1 tsp baking soda
·         ½ tsp salt
·         ½- ¾ tsp chili powder
·         ½- 1 tsp nutmeg
·         ½ tsp clove

Preheat oven to 375*.  Line muffin tin with paper liners
Puree beans with applesauce and oil until perfectly smooth.
Add egg whites, yogurt, and extracts and blend another two- three minutes
Sift together flour, cocoa, baking powder, soda, salt, chili, nutmeg and clove.
Add dry ingredients to liquid a little at a time, blending completely after each addition.
Fill muffin wells 2/3 full.
Bake 14-16 minutes (check for doneness with a toothpick.)
Cool five minutes before removing from pan.
Cool completely on wire rack before frosting. (I use a whipped vanilla frosting.)

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