NEVER PLEASED ON HIS BIRTHDAY

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Artist: Beleaf
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Recipe for the Black Bean Cup Cakes
INGREDIENTS
1 1/4 cup (cooked) rinsed black beans
5 eggs / Bob’s Red Mill Egg Replacer
1 teaspoon vanilla
1/2 teaspoon salt
6 tablespoons Cocoa Powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup honey
7 Smart Balance “Buttery Spread”
Frosting: Simple Mills Frosting
INSTRUCTIONS
Preheat oven to 325 degrees
To prepare the batter:
In a blender combine 1 1/4 cup rinsed black beans, 3 eggs, 1 tsp vanilla, 1/2 tsp salt, 6 tablespoons cocoa powder, 1 tsp baking powder, and 1/2 tsp baking soda.
Blend until there are absolutely no lumps.
In a bowl whip together 1/2 c honey and 7 tablespoons butter.
Add 2 eggs and whip until smooth.
Pour butter mixture into bean mixture and combine until it's nice and smooth
Pour into cupcake liners (about 2/3 full) and bake at 325 degree for about 18 minutes.
Let cool completely (overnight even).
Frost and serve.
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