- ABOUT ME-SOMETHING SPEICAL
- ROTIS AND STUFFED PARATHAS
- RASAMS, SAMBARS AND CURD RAITA RECIPES
- SWEETS,FESTIVAL SPECIALS,DESSERTS N SNACKS
- JUICES ,SMOOTHIES AND MILK SHAKES & DIET JUICES
- GRAVIES,KURMAS AND COOTU RECIPES
- NON VEGETARIAN DISHES
- COTTAGE CHEESE/RICOTTA CHEESE/PANEER RECIPES
- EGG FREE BAKING
- HOME MADE ICE CREAMS
- BREAK FAST RECIPES(UPMA/SANDWICH)
- CAKES/COOKIES/CUP CAKES/PUDDINGS/CHOCOLATE/NO BAKE RECIPES
- FESTIVAL RECIPES/PANDUGA VANTALU/PINDI VANTALU
- SOUTH INDIAN RICE RECIPES/LEFT OVER RICE&PULAV&BIRIYANI RECIPES
August 30, 2013
This is also an old post which taking rest in DRAFT..DH fav fruit is avocado and I mostly prepares juice/milk shake and rotis.For a change I decided to use in baking few days back.Last week I posted EGGLESS PEANUT BUTTER CUP CAKES RECIPE..This recipe also from the same place.I baked these in the evening and took pics in the night time.Excuse me for the clicks which are not proper.
You may surprise If I told about one ING which used in this..YA..Along with avocado this recipe includes BEANS..Original recipe used Black beans,but I used normal red kidney beans.Wash and soak beans over night then in the next day morning pressure cook for 2-3 whistles..Original recipe gave frosting details also.But I went with very less quantity and used it to cover the cupcakes top..I recommends you all to try the frosting also..That gives double kick to the cup cakes..Believe me...Give a try if you like experiments...Sure,the result will be good.Now,to the Recipe..........
RECIPE SOURCE-THE SWEETEST VEGAN
PREPARATION TIME-20 MNS
BAKING TIME-25-30 MNS
WHAT YOU NEED
1 cup all purpose flour
1/2 cup cocoa powder
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup rinsed, cooked black beans(I used red kidney beans)
1/4 cup butter (I used olive oil)
1/2 cup ripe avocado
1/2 cup raw sugar
2 teaspoons vanilla extract
1/2 cup water
HOW TO BAKE
Preheat oven to 350 degrees F. and line a cupcake tine with 12 paper liners.
In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
Use an electric hand mixer to cream together the black beans, vegan butter, avocado, raw sugar, and vanilla extract.
Add the water to the wet ingredients and mix in.
Pour the wet ingredients into the dry ingredients and continue to mix with the electric mixer.
Use a ice cream scooper the distribute the batter throughout the cupcake tin.
Bake for 22 minutes or until a tooth pick can be inserted into the center of a cupcake and pulled out clean.
GO WITH FROSTING IF YOU ARE INTERESTED..I USED SMALL AMOUNT OF FROSTING AND TOPPED WITH SPRINKLES.