But just for you, my fellow HCG dieters, I have some yummy, sugar-free, starch and grain-free and P3 friendly CUPCAKES!
I have to admit that I adapted today's recipe from the lovely Lauren at healthyindulgences.com. She had a recipe on there for a chocolate cake that looked amazing. I made it into cupcakes and they are deceptively delicious. I say deceptively because there is an ingredient in there that will blow your mind. Read on and make them. I promise that they taste nothing like that secret ingredient, but are moist, soft, and chocolaty! They are pretty inexpensive, after the sweeteners so why not try it, you have very little to lose, except your doubt.
Okay, I know it contains baking powder which does have a small amount of starch in it, but by the time you divide that amount into 10 servings...it is really negligible. The net carbs for 1 cupcake is 4.8g. How awesome is that? If you just can't bring yourself to use baking powder, use 1/4 tsp of baking soda and 1/2 tsp cream of tartar (so that would make the recipe total 1.25 tsp of baking soda).
-------------------------------Deceptively Delicious Chocolate Cupcakes
1-15 ounce can of unseasoned black beans OR 1 1/2 cup cooked beans, any color
5 large eggs
1 Tbs pure vanilla extract
1/2 tsp sea salt
6 Tbs unsalted organic butter OR extra virgin coconut oil
3/4 C erythritol plus 1/2 tsp pure stevia extract OR 1 C Splenda
6Tbs unsweetened cocoa powder
1 tsp aluminum-free baking powder
1/2 tsp baking soda
1 Tbs water
Mint Chocolate variation:
2 teaspoons mint extract and 1 tsp vanilla (in place of 1 Tbs vanilla)
Preparation:
Preheat oven to 325 degrees Fahrenheit. Put cupcake papers into cupcake pan.
Rinse very well and drain the beans in a strainer or colander. Shake off excess water. Place beans, 3 of the eggs, vanilla, stevia (if using) and salt into blender. Blend on high until beans are completely liquefied. No lumps! Whisk together cocoa powder, baking soda, and baking powder. Beat butter with sweetener (erythritol or Splenda) until light and fluffy. Add remaining two eggs, beating for a minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in cocoa powder and water (if using), and beat the batter on high for one minute, until smooth. Batter may be runny, that is fine. Fill cupcake tins 3/4 full.
Bake for 350 degrees for about 20 minutes. Cupcakes are done when top is firm, but springy. I did test a couple of mine with a toothpick and they came out clean. DO NOT over bake. The result is tragic. After 10 minutes, remove cupcakes from pan and continue to cool on a cooling rack. Let cool until cupcakes reach room temperature, then cover and allow to rest.
Lauren suggested that for BEST flavor, to let them sit overnight. I just couldn't wait and tried them while they were still warm. No beany flavor. The next day they were even better. I promise this cake will not have a hint of beaniness after letting it sit for eight hours!
Makes approximately 12 cupcakes
~4.8g net carbs per cupcake, with frosting!!
P3-Friendly Buttercream frosting
1/2 C (1 stick) unsalted organic butter, softened
1/4 C plus 1 Tbs erythritol, powdered, OR 1/4 cup xylitol, powdered
5-6 Tbs unsweetened cocoa powder
2 Tbs half and half OR coconut milk
1 tsp pure vanilla extract
Pinch of sea salt
Good-tasting pure stevia extract, to taste
Preparation:
Cream the butter in a small bowl until fluffy. Powder erythritol or xylitol in a coffee grinder or Magic Bullet for a minute or two, until extremely fine in texture (reminiscent of powdered sugar). Let sweetener settle in grinder before opening the top or you will get a sweetener cloud that stays in the air until the next day (cough, cough). Stir powdered sweetener into butter with a spatula, then beat until smooth. Slowly blend in the cocoa powder (unless you want to redecorate your kitchen), vanilla, and sea salt. Add stevia, starting with 1/16 teaspoon. You'll probably use less than 1/4 teaspoon. Just keep tasting and adjust sweetness to your liking. Beat in the half and half, but just until the frosting reaches the consistency you like. This made enough to frost all of the cupcakes.
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Enjoy!
Amy
Cupcakes AND frosting...THANK YOU THANK YOU! I've had brownies that were made with black beans and you are so right. If nobody had told me, I never would've suspected anything but normal brownies.
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