Key Lime Cupcakes
Adapted from the Vanilla Cake recipe (http://www.keyingredient.com/recipes/226938528/vanilla-cake-with-strawberry-frosting/)
- 1 3/4 cups already cooked white beans (Great Notherns)
- 1/2 Avacado
- Handfull of Spinach
- 5 Large Organic Eggs
- 1 T Pure Vanilla Extract
- 1/2 t Sea Salt
- 6 T Unsalted Organic Butter or Extra Virgin Coconut Oil
- 3/4 Cup Xylitol plus 1/2 t Xylitol
- 6 T Almond Flour
- 1 t Aluminum-Free baking powder
- 1/2 t baking soda
- 1 Lime (Zest & Juice)
Preheat oven to 350 degrees.
Drain and rinse beans and shake off excess water. Place the beans, 3 of the eggs, avacodo, spinach, vanilla, xylitol and salt into blender. Blend on high until beans are completely liquified. Make sure there are no chunks. Mix together almond flour, baking soda, and baking powder in a small bowl. In a larger bowl, beat butter with xylitol until light and fluffy. Add zest and juice from limeand the remaining two eggs, beating for one minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in almond flour mixture and beat the batter on high for one minute or until smooth. Fill cupcake liners 1/2 way and Bake at 350 degrees for 30-35 minutes. Cupcake is done when the top is rounded and firm to the touch. It may be very brown, but it is not burnt. Cool on cooling rack. Let cool until cake reaches room temperature. Then frost and refrigerate the cake.
8 oz. block cream cheese
1 Lime (Zest & Juice)
¼ cup xylitol, blended fine like powdered sugar (Add more or less to taste)
Mix cream cheese until smooth. Beat in xylitol. Mix in other ingredients. Frost and enjoy.