Sweet Bean Cupcakes
Ingredients
- For the cupcakes
- 150 grams sugar
- 175 grams Pastry flour
- 1 Tbsp Baking powder
- 100 grams ground almonds (blanched)
- 3 Tbsps apple sauce
- 100 milliliters Nut oil
- 1 organic Orange (zested and juiced)
- 100 milliliters mineral water (sparkling)
- For the Nuts
- 100 grams Hazelnuts
- 2 Tbsps sugar
- vegetable oil (for the foil)
- For the Cream
- 120 grams drained Kidney beans (canned)
- 2 Tbsps Soy cream
- 50 grams Dark chocolate
- 1 Tbsp Vanilla sugar
- cayenne pepper
- 125 milliliters vegan Whipped cream (for topping)
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Fill the wells of a cupcake tin with paper baking cups.
For the cupcakes: Mix together the sugar, flour, baking powder and almonds. Add in the applesauce, nut oil, orange juice, zest and mineral water and stir quickly. Pour the batter into the paper cupcake liners. Bake for about 25 minutes until golden brown. Remove from oven, allow to cool briefly, release the cupcakes from the tin and leave them to cool completely.
For the nuts: Toast the hazelnuts in a dry skillet. As they turn golden brown, sprinkle the hazelnuts with sugar and continue to heat them until caramelized. Place on a piece of oiled aluminum foil and leave to cool. Once the hazelnuts cool, coarsely chop them or break them into pieces.
For the cream: Drain the beans well. Puree the beans together with the soy creamer and spread the mixture through a sieve. Melt the chocolate and stir into the puree. Season the puree with vanilla sugar and cayenne pepper, then whip the cream until stiff. Spread the cream on the cupcakes and sprinkle with caramelized hazelnuts.
