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!!
- 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.