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Magic Salted Caramel Cupcakes

The magic lies in the fact that no flour is needed for these babies. Don’t tell any picky family members, but white beans create the moist and lovely texture! The key is to refrigerate the cupcakes for at least 4 to 6 hours before eating to get rid of any beany taste (even better overnight). This recipe is found in the "Breakfast and Baked Goods - Cakes" section of Trim Healthy Table, page 379. This recipe makes 16 cupcakes.

Cooking Method:
Courses: , ,
Servings: 16
Description

The magic lies in the fact that no flour is needed for these babies. Don’t tell any picky family members, but white beans create the moist and lovely texture! The key is to refrigerate the cupcakes for at least 4 to 6 hours before eating to get rid of any beany taste (even better overnight). This recipe is found in the "Breakfast and Baked Goods - Cakes" section of Trim Healthy Table, page 379. This recipe makes 16 cupcakes.

Ingredients
    For the Cupcakes:
  • coconut oil cooking spray
  • 30 oz white beans (2-15 oz cans, rinsed and drained; or 3 cups home-cooked)
  • 3 large eggs
  • 3/4 cup egg whites (carton or fresh)
  • 3/4 cup TH Gentle Sweet
  • 2 tsp aluminum-free baking powder
  • 1 tsp baking soda
  • 1 tsp TH Natural Burst Vanilla Extract
  • 3/4 tsp TH Natural Burst Caramel Extract (3/4 to 1 tsp)
  • 1/4 tsp TH Mineral Salt
  • 2 Tbs extra virgin coconut oil
    • For the Frosting:
  • 3 oz 1/3 less fat cream cheese
  • 1/2 cup heavy cream
  • 1/4 cup TH Gentle Sweet
  • 1/2 tsp TH Natural Burst Vanilla Extract
  • 1/4 tsp TH Natural Burst Caramel Extract
  • 5 pinches TH Mineral Salt
    • For the Optional Caramel Sauce Topping:
  • 2 Tbs butter
  • 2 Tbs TH Gentle Sweet
  • 1/2 tsp blackstrap molasses (optional, for a brown sugar effect)
  • 1/8 tsp TH Mineral Salt
  • 2 Tbs heavy cream
  • 1/8 tsp xanthan gum (or TH Gluccomannan - "gluccie")
Instructions
  1. 1
    Preheat the oven to 350°F. Line 16 cups of muffin tins with cake liners (the parchment kind work best). Lightly spray the insides with coconut oil.
  2. 2
    Put all the cupcake ingredients in a food processor and process well. Using a spoon, drop the batter into the muffin cups and bake for 25 minutes. Remove the cupcakes from the pans and allow the muffins to cool on the counter for a little while, then refrigerate until ready to frost.
  3. 3
    Make the frosting. Put all the frosting ingredients in a blender and blend until thickened. If choosing to make the caramel sauce, put butter, sweetener, and molasses in a small saucepan. Heat until bubbly over medium-high heat and allow to bubble for about 2 minutes, whisking constantly. Remove from the heat and add the salt and cream while whisking. Gently sprinkle in xanthan or Gluccie while continuing to stir. Allow the sauce to cool and thicken. Frost the cupcakes, drizzle the sauce over the top, then refrigerate for several hours (or overnight) before eating.
Note

From page 379 of  Trim Healthy Table:

"You’ll notice these are an S recipe, yet we use beans here. You can get by with having about ¼ cup beans in some of your S meals. Each of these cupcakes has well less than ¼ cup beans, so you’re fine. Also, beans are full of resistant starch, so they are one very gentle E fuel that is not as clashy when mixed with S foods. If having as a dessert after an S meal, best to stick to 1 cupcake, otherwise you’ll be piling on too many carbs. We much prefer to enjoy them for breakfast or an afternoon snack so we can squeeze 2 cupcakes in."
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Read it online: https://trimhealthymama.com/recipe/magic-salted-caramel-cupcakes/