Who Knew?

Awhile ago I ran across a cupcake recipe that replaced oil with beans. I was intrigued, but not completely sold on the whole idea. So, when Coleman's birthday rolled around, I decided to give the recipe a shot. After all, who better to try a potentially disastrous recipe on than your family?


They were awesome.

But still, beans? In cupcakes? Just in case the first go-round was a fluke, I decided to try the recipe again and made these little guys.


Still awesome.

So, here's the recipe. Definitely worth trying.

White Bean Vanilla Cupcakes

1 box white or vanilla cake mix
1 small box vanilla pudding
2/3 c. sour cream (can use fat free)
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 cupcake tins (with liners) and bake for 8-10 minutes, or until cooked through. Cool and frost.