cupcakes for dinner

Name: Cupcakes for Dinner
Prep time: 10 min
Cook time: 25 min
Yield: 12
Cuisine: American
Ingredients: ## FOR THE BATTER; 1 cup(s) organic canned black beans, rinsed and drained; 1 cup(s) mashed ripe banana; 2/3 cup(s) shredded broccoli stems; 2 - eggs, at room temperature; 2/3 cup(s) brown rice flour; 1/2 cup(s) natural sweetener baking blend such as truvia; 2 teaspoon(s) baking soda; 2 teaspoon(s) baking powder; 1 teaspoon(s) pure vanilla extract; 1 teaspoon(s) salt; 1 teaspoon(s) apple cider vinegar; ## FOR THE FROSTING; 12 ounce(s) neufchatel cheese, at room temperature; 1/2 cup(s) organic low-fat plain strained greek yogurt; 6 tablespoon(s) pure maple syrup; 2 teaspoon(s) natural cocoa powder; 1 teaspoon(s) pure vanilla extract

(2 RATINGS)

51 Pinches 2 Photos

Anna B.

Xoxo, CT

Updated on Sep 19, 2013

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).

Rate

prep time 10 Min

cook time 25 Min

method Bake

yield 12 serving(s)

Ingredients

FOR THE BATTER
1 cup organic canned black beans, rinsed and drained
1 cup mashed ripe banana
2/3 cup shredded broccoli stems
2 - eggs, at room temperature
2/3 cup brown rice flour
1/2 cup natural sweetener baking blend such as truvia
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon pure vanilla extract
1 teaspoon salt
1 teaspoon apple cider vinegar
FOR THE FROSTING
12 ounces neufchatel cheese, at room temperature
1/2 cup organic low-fat plain strained greek yogurt
6 tablespoons pure maple syrup
2 teaspoons natural cocoa powder
1 teaspoon pure vanilla extract

How To Make cupcakes for dinner

Step 1

Preheat the oven to 350°F.

Step 2

Add beans, shredded broccoli stamps, banana, egg, and vanilla extract into a small food processor. Puree until the mixture is smooth.
Step 3

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.
Step 4

With a mixer on a low speed, add the bean-broccoli puree. Mix until combined.
Step 5

Add vinegar and mix it into the batter.
Step 6

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.
Step 7

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.
Step 8

Decorate with seasonal decorations
Step 9

Note: To help your child enjoy these cupcakes, frost them with his/her favorite frosting.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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