Blue Runner is a holding a holiday recipe contest called “Get Your Creole On.” To enter, create a recipe using at least one Blue Runner product. You can find more information at https://www.facebook.com/bluerunnerfoods.
Nutritionist Molly Kimball created a recipe for healthy red velvet cupcakes using Blue Runner red beans. Here’s how you make it!
Red velvet cupcakes with Blue Runner Red Beans
Makes 1 dozen cupcakes
1 teaspoon vanilla extract
4 large eggs
1/4 cup nonfat Greek yogurt
½ cup coconut flour
4 tablespoons unsweetened cocoa powder
2 tablespoons (1 ounce) natural red food coloring
1 cup Swerve Sweetener
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons distilled white vinegar
Red sprinkles, optional
4 ounces low-fat cream cheese
1/2 cup confectioners-style Swerve
1 tablespoon honey
Preheat oven to 325 degrees.
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 Swerve. In another bowl, mix together coconut flour, baking powder, baking soda and vinegar. The mixture should begin to fizz. Add to batter and mix in.
Grease cupcake pan or spray cupcake liners with cooking spray and pour the batter in, about 4/5 full. Bake for 30 to 35 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, Swerve and honey until smooth in a food processor, mixer or blender. Spread on top of cupcakes with a knife or spatula, add red sprinkles if desired.
100 calories, 3 grams fat, 1.5 grams fat, 160 mg sodium, 31 mg sodium, 33 grams carbs, 4 grams fiber, 3 grams sugar, 6 grams protein