Grain-Free Cupcakes with Chocolate Frosting -These delicious cupcakes are made with a surprising ingredient that gives them both protein and body. They’re topped with a creamy, avocado-based frosting, making them the epitome of healthy eating!
How I met my husband
Fourteen years ago, I met the love of my life.
My husband and I initially crossed paths at a local health food store where we were both employed.
We immediately bonded over our love of horror and began hanging out together shortly thereafter.
What he viewed as dating, I saw as friendship, and it wasn’t until a night out with friends that he professed his affections.
Blind-sided and struggling with my own deteriorating health at the time, we took our relationship very slow. That helped us build a strong friendship that we have to this day.
We’ve gone through our share of ups and downs, but we’ve come out of it all stronger and better, and though we are far from perfect, my husband compliments me in such a way that no one else could.
That man of mine
My husband grew up on a ranch, where cattle provided the main source of income, and he was expected to help rope and brand twice a year.
That upbringing was followed by a six-year stint in the Army, where he was a hair’s width away from being deployed to Iraq. Now, he is a respected fireman here in Tucson.
There’s nothing about him that screams ‘sensitive’ or ‘sweet’ in any way, but he is both of those things.
He always listens to my woes, even though I can be a wall of stone.
He endures my typical woman smut TV, adjusts the thermostat to my liking, allows me to spend whatever money I want on myself, tolerates my allergy-ridden world without grimace, and puts up with my day-to-day roller coaster ride of sh*t.
For these reasons and so many more, today’s post is dedicated to him and to his birthday.
How are these cupcakes healthier?…
These cupcakes are my hubby’s favorite birthday treat!
Not only do they taste like the bad-for-you boxed yellow cake mixes, but they also boast a decent amount of protein.
So, what’s the protein source? Beans!
Yes, the musical fruit along with coconut flour, give these flourless muffins their substance.
I use a combination of honey and stevia to give them sweetness, and the chocolate ‘frosting’ really takes them to ‘special occasion’ status!
Not an avocado fan? Try some of these other ‘frosting’ recipes!
Grain-Free Yellow Cupcakes with Chocolate Frosting
- 1-15 ounce can cannellini beans rinsed and drained
- 3 eggs
- 3 T. applesauce
- 2 t. vanilla
- 5 T. honey
- 3 T. coconut oil melted
- 1/4 c. coconut flour
- 1/2 t. baking soda
- 1 t. baking powder
- 1/2 t. sea salt
- 1/8 t. turmeric optional, for color
- stevia as desired
- 1 avocado
- 2 T. maple syrup
- 2 T. cocoa powder
- 1/2 t. vanilla
- pinch sea salt
- 1-2 tsp water as needed to thin
- Preheat the oven to 350 degrees.
- In a food processor, mix the beans, eggs, applesauce, stevia, vanilla, honey, oil, salt, and turmeric until smooth (about 1-2 minutes).
- In a separate bowl, mix the sifted coconut flour, baking soda, and baking powder.
- Add the dry mix into the processor and mix until well combined.
- Taste the batter and add stevia as desired for more sweetness. Usually 1/4 - 1/2 teaspoon is good for us!
- Divide the batter among 10-12 paper muffin cups.
- Bake 24-27 minutes until the top feels firm to the touch.
- Cool the cupcakes.
- Process the ingredients for the frosting until smooth.
- Top the cooled cupcakes with the frosting.
Great Northern beans would also work well in this recipe.
Some of the items I use in this recipe include: