Friday, December 30, 2011

Chocolate-Cherry Cupcake with Guilt Free Frosting!!

For years, I've been looking for an alternative to traditional frosting. I'm sure a lot of people have felt the terrible guilt of ingesting empty calorie treats at birthdays and other special occasions, throwing away any effort to eat a healthier diet. I am super proud to show you how I managed to make this frosting very nutritious! The idea is not new, if you've read my recipes you'll know how much I love using the key ingredient: Black Beans!! This black bean frosting even hardens like the real one, mostly because it uses powdered sugar :)  No artificial sweeteners for these babies (read a very interesting reason here). Also, they are vegan so no cholesterol either :) So start the year the right way with this New Year Cupcake!

Enjoy this crazy and delicious recipe! Be curious!


Ingredients

For the Cupcakes:

½ cup sugar

1/3 cup Earth Balance Natural Buttery Spread or margarine

1 teaspoon vanilla extract

½ cup of cherry water reserved from 1 can (14.5oz) pitted red tart cherries

½ cup  soymilk

1/3 cup cornstarch

1 1/3 cup all purpose flour

1/3 cup unsweetened cocoa powder

½ teaspoon salt

½ teaspoon baking soda

1 ½ teaspoons baking powder

1 ½ teaspoons apple cider vinegar



For the Frosting:



3 cups unsalted black beans, cooked

1 can (14.5oz) pitted red tart cherries, (water reserved for cupcake batter)

1 cup powdered sugar

3 tablespoons Earth Balance Natural Buttery Spread or margarine, room temperature

1 tablespoon vanilla extract

¼ cup unsweetened cocoa powder



Directions

For the Cupcakes:


Preheat the oven to 350 degrees Fahrenheit.

Grease or line a 12 well cupcake pan.

In a large bowl ,with a hand or stand mixer, cream the sugar and buttery spread.

Add the vanilla extract.

Combine the cherry water with the soymilk

In a separate medium bowl, sift together the cornstarch, flour, cocoa powder, salt, baking soda and baking powder. Mix well.

Add the dry ingredients to the sugar mixture (¼ cup at a time), alternating with the milk mixture. Do not overmix.

Add the apple cider vinegar and mix with a spoon, discoloration will occur.

Fill the cupcake wells 1/2 to 2/3 full.

Bake for 20-23 or until a toothpick comes out clean when inserted in the center.

For the Frosting:

In a blender or food processor, combine all the ingredients and puree until very smooth.

Pass the frosting through a sieve to make sure no whole beans are left.

Decorate the cupcakes using a decorating bag. 
Refrigerate.

Enjoy!!!
 

Have a very successful and beautiful New Year! With all my LOVE ♥♥♥

Ruth  


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