Friday, March 18, 2011

White Bean Vanilla Cupcakes


Last night we were craving something green, and something sweet. To celebrate St. Patrick's Day we decided to make cupcakes and let the kids frost them with green frosting and sprinkles. Since I have sworn off ever making a cake mix again with oil, I decided to give a white cake mix a try with pureed white beans. I was thrilled with the results! Now, whether I am making a chocolate cake, or a white cake mix, my favorite bean trick works wonders! These cupcakes came out perfectly moist, dense, tall and fluffy. I made a traditional butter cream frosting and this treat was good for any ole' leprechaun...any time of year!!

White Bean Vanilla Cupcakes
1 box white or vanilla cake mix
1 small box vanilla pudding
2/3 c. sour cream
3 eggs
1 can white beans, drained and then refilled with water (about 3/4 c. water & 1 1/2 c. beans)

Mix the cake mix, pudding, sour cream and beans together. Open and drain the can of white beans. Keep the beans in the can and refill the can back to the top with fresh water. Puree with a food processor or hand blender the white beans and water until smooth. Pour the pureed white beans to the cake mix. Stir until completely combined. The mixture should be thick, but not so thick you can't spoon it easily into the cupcake tins (can also put this in a 9x13 pan). If you need to add an extra 1/4 c. of water, you can do that and it won't effect anything.

Pour batter into greased cupcake tins and bake for 8-10 minutes, or until cooked through. Cool and frost.

10 comments:

Anne Ludlow said...

Are white beans the same as garbonzo beans? Can I substitute them?

frugal mommy said...

This sounds good. I have been trying to find a way to put beans into my family's diet. This just might be worth a try.

Shandra said...

They are not the same bean, but I am sure you could substitute them. I buy the great white northern or the cannelini white beans. There are also white navy beans. Any of those three would work well :) I have not tried the garbanzo beans because I don't have bags of them in bulk--so if you try it, let me know it they work. The great thing about white beans are they are MUCH more mild than black or pinto. They are also a great color when trying to hide them in recipes :)

michelle said...

I triple dog dare you to use beans in frosting!

I love using beans as substitute for fat in baking...haven't done it for a while, though.

Shandra said...

You don't have to ask me twice--hehe!

Anne Ludlow said...

Okay, good to know. I have canned garbanzo beans because I use them to make hummus (western family brand has a great recipe on the side). But I found and bought some white beans. Easy to find once I actually looked for them. :)

Mortensens said...

Is the box of pudding instant or cook-n-serve?

Shandra said...

Instant :)

Melissa Loughney said...

Why do you add the pudding and sour cream? Most of the cake mixes just call for water, oil & eggs. Can you make these without?

Shandra said...

You totally can! The sour cream and pudding just help the cupcake stay moist since the beans have less oil and fat than using cooking oil. For this reason, it helps to add a little moisture with the pudding and sour cream. I have not tried it without but I am sure it would work just fine ;) Good luck!

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