Red Velvet Kidney Bean Cupcakes with Soya Ice Cream (DF and GF)
Do not be alarmed by the red kidney beans – you have to take the plunge and try these cupcakes! These cupcakes are sweetened with coconut nectar by Tiana which is available in most health food stores including Holland and Barrett. I love the taste of this raw, organic sweetener – it’s like caramel! This recipe is gluten, dairy and nut free.
FOR THE CUPCAKES – Serves 12 (138 calories | 6g fat (2g sat fat)| 11g sugar each)
For the cupcakes, you will need:
- 200g drained red kidney beans (one large tin)
- 3 eggs
- 2 tsp vanilla extract (this is not a typo)
- 75g coconut nectar
- 30 ml oil
- 20 ml natural red food dye (get one without too much taste as we’re using a lot!)
- 20g gluten-free flour
- 10g cocoa powder
- 1.5 tsp baking powder
- 12 scoops soya ice cream (I use Wall’s Swedish Glaze which is super low cal and dairy-free)
STEP 1: Weigh your beans, eggs, vanilla extract, coconut nectar, oil and dye and blend with a stick blender. Blend well – you don’t want anyone finding a whole bean in there! ?
STEP 2: Moving on. Combine your flour, cocoa and baking powder with a whisk and whisk together with your wet ingredients above.
STEP 3: Bake in your favourite cupcake cases for 25 minutes on 175°c.
STEP 4: Let these bad boys cool then top with your ice cream, et voila – didn’t think these would taste so good, eh?
P.S. Top tip: Insert a piece of dry spaghetti into the centre of your cupcakes. When it comes out clean, they’re done!
-Please note all recipes are my own and property of The Skinny Bakery Ltd. If you wish to share them, please credit us – thank you!- Mariella Forte, founder, The Skinny Bakery