Ingredients
1 16oz. can of red kidney beans (drained and rinsed)
1 tablespoon of Vanilla
1 tablespoon of good coffee
6 tablespoons of coco powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
6 tablespoons applesauce
Preparation
Pre heat oven to 375 and spray cupcake tin with non stick vegetable. In a food processor, puree beans, vanilla and coffee. In a small bowl combine coco, baking powder, baking soda, and salt and set aside. In a large bowl whisk together applesauce and sugar. Next whisk in eggs one at a time. Slowly add dry ingredient mixture. Next mix in bean mixture until batter is smooth and poor into prepared pan. Bake for 25-30 minuets or until a toothpick comes out clean when poked into the center of a cupcake.
