Mini Choco­late Cup­cakes With Vanilla Frost­ing

Albuquerque Journal - Parade - - COMMUNITY TABLE -

1 (15.5-oz) can black beans, drained and rinsed 1 (16.2-oz) box dark choco­late cake mix 1 ripe av­o­cado, pit­ted 1 tsp vanilla ex­tract ¼ tsp cream of tar­tar

tsp lemon juice 1¾ cups con­fec­tion­ers’ su­gar Co­coa pow­der (op­tional) 1. Pre­heat oven to 350°F. Com­bine beans and 1 cup wa­ter in a food pro­ces­sor or blender; puree. 2. In a sep­a­rate bowl, com­bine cake mix with pureed beans, mix­ing well. 3. Line mini-cup­cake tins with cup­cake lin­ers, and spoon in bat­ter, fill­ing cups about half­way. Bake 10–12 min­utes, or un­til a tooth­pick in­serted into cen­ter of a cup­cake comes out clean. Cool com­pletely. 4. Com­bine av­o­cado, vanilla, cream of tar­tar and lemon juice in a food pro­ces­sor; puree un­til smooth. Add su­gar; blend to com­bine. Re­frig­er­ate at least 30 min­utes and up to 2 hours. Top each cup­cake with about 1 tsp frost­ing. Dust with co­coa pow­der, if de­sired. Makes 46 mini cup­cakes. Calo­ries 70; Fat 1.5 g (0.5 g sat); Pro­tein 1 g; Carbs 13 g; Fiber 1 g; Chol 0 mg; Sodium 110 mg


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