Recipe Contributed By Tried and Tasty
Nutrition
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Cocoa Lentil Cupcakes
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
- 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.
Comments
I made these last night…YUM! The flavor is so tasty you can’t tell there are lentils in them. I didn’t tell me husband and his buddy until after they’d eaten a few each and the surprised reactions I got were priceless. I found they were less crumbly if I baked them just over the 15 minute mark. I substituted mixed veggie oil for the safflower oil because it’s what I had on hand. Will definitely be making these again!
Recipe says 2 whole wheat flour. Is that 2 cups or tablespoons or some other measurement? Thanks
Thanks for pointing that out Jan! It is supposed to be 2 cups. The recipe has been updated with the correct measurements.
Any chance we can substitute something like buckwheat flour to make it gluten free?
Hi Stephanie, just buckwheat flour won’t work in this recipe. We recommend using a gluten-free flour blend like Bob’s Red Mill or Pamela’s Products. Thanks!