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Cocoa Lentil Cupcakes

Course Desserts
Difficulty Easy
Pulse Type Lentils
Specialty Diet Vegetarian
Nutrition 300 calories or less
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 24 cupcakes

Ingredients

  • lentil purée (recipe follows)
  • 1 1/2 cups sugar organic granulated
  • 1 cups safflower oil organic
  • 4 large eggs
  • 1 tsp vanilla extract
  • 2 cups flour whole wheat pastry
  • 1/4 cups cocoa powder unsweetend
  • 1 1/2 tsp baking soda
  • 1/2 tsp salt

Lentil Puree

  • 3/4 cup lentils
  • 2 cups water

Instructions

  1. Preheat oven to 350. Line muffin pan with cupcake liners or grease with cooking oil spray. For the lentil puree bring the lentils and water to a boil. Cover and simmer for 7 to 9 minutes. Drain, reserving the liquid. Add 1/4 c. of the liquid back into the lentils. Puree in a blender or food processor; set aside. Beat the sugar, oil, and eggs together for 2 minutes. Add the lentil puree and vanilla to the creamed mixture. Mix for 1 minute. Sift the dry ingredients, add to the batter, and beat for 2 minutes on high speed. Pour into prepared cupcake pan and bak for 15-20 minutes or until top springs back when touched lightly (or toothpick inserted comes out clean). Remove from oven and place on cooling racks. Cool completely. Frost with your favorite icing.