Instructions
Preheat oven to 350 degrees F. Line 12 cupcake tins with paper liners.
Put black beans in a blender or food processor and puree with almond milk (start with a couple of tablespoons) until very, very smooth. Add eggs one at a time, blending after each. Add the coconut oil, cocoa powder, baking powder and sugar - blend until smooth.
Fill cupcake tins two-thirds full. Bake approximately 17 minutes, or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes. Remove and cool on a rack. Decorate with matcha green tea frosting (see below) or your favorite frosting.
Matcha Green Tea Frosting - UPDATED
2 sticks butter, softened
8 oz. cream cheese
1.5 cups powdered sugar
Approximately 2 tablespoons matcha powder
Cream butter and cream cheese at medium speed until creamy. Sift 1.5 cups powdered sugar and 1 tablespoon of matcha powder into the butter/cream cheese mixture and beat to combine. Taste and add more matcha powder and/or powdered sugar, if desired.
If frosting is too thin, add a little more powdered sugar. If frosting is too thick, add a little almond milk.
Recipe for cupcake adapted from ibreatheimhungry.com. Recipe for matcha green tea frosting adapted from cupcakeblog.com.
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