Gluten-Free Vanilla Bean Cupcakes

• FOR THE CUPCAKES:
• 2 cups Cooked White Beans, At Room Temperature (I Used Canned Beans, Rinsed And Drained)
• 6 whole Eggs
• 3/4 teaspoons Vanilla Stevia Extract
• 1/3 cups Agave Nectar (or Honey)
• 1/4 cups Palm Shortening (or Coconut Oil), Liquefied
• 1/3 cups Coconut Flour, Sifted
• 1 teaspoon Baking Soda
• 1-1/2 teaspoon Baking Powder
• FOR THE FROSTING:
• 1 cup Organic Vegetable Shortening
• 2 cups Powdered Sugar
• 2 teaspoons Vanilla Extract
• 5 whole KinniToos Gluten-free Oreo-like Sandwich Cookies

1. To a food processor, add the white beans, eggs, vanilla stevia extract (I used NuNaturals vanilla liquid stevia), and agave. Puree well.
2. Add the shortening, coconut flour, baking soda (I used sodium-free baking soda), and baking powder (I used sodium-free baking powder). Puree well.
3. If making in a pan, pour into a springform pan lined with unbleached parchment paper on the bottom and greased all around. I made cupcakes (makes 12 cupcakes) and used paper cupcake liners.
4. Bake at 325u0b0F for about 22 minutes for cupcakes, or 30 minutes if baking in a springform pan. (I like to check to see if it's done by inserting a knife into the middle. If it comes out mostly clean, it's done.)
5. For the frosting (vegan, gluten-free, dairy-free), in a large bowl, add shortening, powdered sugar, and vanilla extract. With a hand beater, mix together until it reaches frosting consistency. Crush cookies and mix in with a spatula or wooden spoon. I put my cookies in a sandwich baggie and whacked them until they were crumbs.
6. Frost cooled cupcakes. Cut 3-6 extra cookies in half to put on top of the frosting.
7. Note: the Cookies 'n Cream frosting is not grain-free but the cupcakes are.

white beans, eggs, vanilla stevia, honey, ubc, coconut flour, baking soda, baking powder, frosting, vegetable shortening, powdered sugar, vanilla, sandwich cookies

Taken from tastykitchen.com/recipes/desserts/gluten-free-vanilla-bean-cupcakes/ (may not work)