These cakes are a gluten-free, healthful way to enjoy red velvet cake with extra fiber and protein from chickpeas. Superlight and fluffy, these cakes are perfectly complemented by a subtly sweet cream-cheese frosting.
Makes 1 dozen cupcakes
For Cake
15 1/2-ounce can garbanzo beans (chickpeas)
1 teaspoon vanilla extract
4 large eggs
1/4 cup nonfat Greek yogurt
2 tablespoons unsweetened cocoa powder
2 tablespoons (1 ounce) red food coloring
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons distilled white vinegar
Red sprinkles, optional
For Frosting
4 ounces low-fat cream cheese
1/2 cup confectioners' sugar
1 tablespoon honey
Preheat oven to 325 degrees.
Add beans to a strainer and rinse well. Puree beans, vanilla extract and eggs in a blender or food processor. Add yogurt and continue to blend until all lumps are removed. Pour into a bowl and add cocoa powder, food coloring and sugar. In another bowl, mix together baking powder, baking soda and vinegar. The mixture should begin to fizz. Add to batter and mix in.
Grease cupcake pan or add cupcake holders and pour the batter in, about 4/5 full. Bake for 20 to 25 minutes, until a toothpick or knife inserted into the cake comes out clean. Place cakes onto a rack and cool.
For frosting, mix cream cheese, sugar and honey until smooth in a food processor, mixer or blender. Spread on top of cupcakes with a knife or spatula, adding red sprinkles if desired.
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