It's sometimes hard to convince kids to eat their broccoli and beans. I encourage my daughter to eat them with these quick, easy, and gluten-free cupcakes. They are unexpectedly delicious! Neila loves to have them for dinner.
This recipe is featured in the newest issue of Yum Food & Fun for Kids Magazine (Spring, 2014).
Add beans, shredded broccoli stamps, banana, egg, and vanilla extract into a small food processor. Puree until the mixture is smooth.
Combine flour, natural sweetener baking blend, cocoa powder, baking soda,baking powder, and salt in the bowl of electric mixer fitted with the paddle attachment.
With a mixer on a low speed, add the bean-broccoli puree. Mix until combined.
Add vinegar and mix it into the batter.
Line a muffin pan with paper liners and spray them with nonstick baking spray. Spoon the batter into lined muffin cups, filling them about 2/3 full. Bake for about 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow to cool in a pan for 5 minutes. Transfer to a cooling rack and cool completely.
To make frosting, combine all the ingredients and beat on medium speed until smooth and fluffy. Before serving, top each cupcake with a generous dollop of frosting, if desired.
Decorate with seasonal decorations
Note: To help your child enjoy these cupcakes, frost them with his/her favorite frosting.