These cupcakes were developed by a great family friend – Shakeiya Faide and they are nothing short of amazing. They are not only incredibly delicious but are packed with extra nutrition. I love when people get in the kitchen to try new recipes and even make brand new ones.
1 3/4 cups already cooked white beans (Great Notherns)
1/2 Avocado
Handful of Spinach
5 Large Organic Eggs
1 TablespoonPure Vanilla Extract
1/2 teaspoon Sea Salt
6T Unsalted Organic Butter or Extra Virgin Coconut Oil
3/4 Cup Erythritol plus 1/2 tsp Erythritol (or stevia to taste)
6T Almond Flour
1 teaspoon Aluminum-Free baking powder
1/2 teaspoon baking soda
1 Lime (Zest & Juice)
Preheat oven to 350 degrees.
Drain and rinse beans and shake off excess water. Place the beans, 3 of the eggs, avocado, spinach, vanilla, xylitol and salt into blender. Blend on high until beans are completely liquified. Make sure there are no chunks. Mix together almond flour, baking soda, and baking powder in a small bowl. In a larger bowl, beat butter with xylitol until light and fluffy. Add zest and juice from lime and the remaining two eggs, beating for one minute after each addition. Pour bean batter into egg mixture and mix. Finally, stir in almond flour mixture and beat the batter on high for one minute or until smooth. Fill cupcake liners 1/2 way and Bake at 350 degrees for 40-45 minutes. Cupcake is done when the top is rounded and firm to the touch. It may be very brown, but it is not burnt. Cool on cooling rack. Let cool until cake reaches room temperature. Then frost and refrigerate the cake.
Frosting:
8 oz. block organic cream cheese
1 Lime (Zest & Juice)
¼ cup erythritol, blended fine like powdered sugar (Add more or less to taste) or Stevia to taste
1 teaspoon Vanilla
Mix cream cheese until smooth. Beat in erythritol. Mix in other ingredients. Frost and top with sliced lime, if desired.
EatSmart Meals 
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