Source: What You Should Know
Sugar & Gluten Free Yellow Cupcake
15 oz white beans canned or cooked
5 tablespoons light butter or margarine
3/4 cup splenda
1 tablespoon vanilla extract
1 teaspoon almond extract
6 tbsp ground almonds
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon baking powder
Before you get started, or even buy that $11 bag of almond meal here is what you should know..
You will need a blender of some sort, a hand blender will do, but this is necessary to de-skin the beans. WARNING: make sure the blender does not smell like anything (ie that potato soup you make that week) because the egg yolks will pick-up the smell.
Rinse and blend beans with eggs and extracts with blender or food processor until no bean pieces remain. Cream butter and Splenda in bowl, slowly adding in salt, baking powder and soda, and ground almonds. Wisk into the butter mixture the egg and bean mixture. Place in cupcake liners at bake at 350 F until golden. Depending on size should make 12-18 cupcakes.
These cupcakes are best small as they are so dense.
Top with no sugar added whipped cream or cool whip.