The Crunchy Cookie

Equal parts deliciousness and hippiness

When I read this article on NPR.org by my friend Eve, I immediately started salivating.  She discovered five delicious cupcake recipes that incorporate such non-traditional baking ingredients as black beans and whole oranges… three are even gluten-free!  These recipes are really what the Crunchy Cookie is all about: balancing indulgence (a tasty treat) with caring for yourself (swapping high fat and low nutrition ingredients for nutritious, whole foods).  I’m reposting Eve’s recipes for orange cardamom cupcakes with orange yogurt icing and red velvet cupcakes with cream cheese frosting below but I encourage you to check out the original article for her insights and more recipes.  Enjoy!

Orange Cardamom Cupcakes With Orange Yogurt Icing
Eve Turow for NPR

Orange Cardamom Cupcakes With Orange Yogurt Icing

Makes 2 dozen cupcakes

For Cake

2 medium-size, thin-skinned oranges, preferably seedless*

6 large eggs

1 cup sugar

1 1/2 teaspoons baking powder

1 1/2 cup finely ground almonds or almond meal

1 teaspoon ground cardamom (approximately 8 green cardamom pods)

For Frosting

1 cup plain nonfat Greek yogurt

1 tablespoon honey

2 teaspoons orange zest, plus more for garnish

1/4 cup confectioners’ sugar

Candied orange peel, optional

* This recipe would also work with 4 to 5 clementines, or 15 to 20 kumquats; or, if you skip the cardamom, 3 lemons

  1. Scrub the oranges and place them in a pot with enough water to cover them. Bring to a boil, then reduce heat to simmer. Cover and simmer for 2 hours, adding more water if necessary. Drain and, when cool enough to handle, cut the fruit in half and remove all of the seeds (otherwise the cake will be bitter).
  2. Preheat the oven to 350 degrees.
  3. Put the oranges, peel and all, in a food processor fitted with the steel blade or blender and puree. Measure out 1 1/4 cups.
  4. Then, with a food processor, beat the eggs with the sugar and baking powder at medium-high speed until thick and lemon-colored. Add the ground almonds and cardamom and mix well. Slowly mix in the pulped orange. Spray or add liners to your cupcake pan and pour the batter in, about 3/4 full.
  5. Bake for 30 minutes or until a knife inserted into the cake comes out clean. If the top begins to get too brown, cover loosely with foil. Place cakes on a rack to cool.
  6. Combine all frosting ingredients in a bowl, mixing with a spoon until smooth and thoroughly mixed.  Spread frosting on top of cooled cupcakes with knife or spatula. Top with extra orange zest or candied orange peel. For children, orange jelly beans or sprinkles can be fun garnishes.
Close-up of a red-velvet cupcake before frosting

Eve Turow for NPR

Red Velvet Cupcakes with Cream Cheese Frosting

Makes 1 dozen cupcakes

For Cake

15 1/2-ounce can garbanzo beans (chickpeas)

1 teaspoon vanilla extract

4 large eggs

1/4 cup nonfat Greek yogurt

2 tablespoons unsweetened cocoa powder

2 tablespoons (1 ounce) red food coloring

3/4 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

2 tablespoons distilled white vinegar

Red sprinkles, optional

For Frosting

4 ounces low-fat cream cheese

1/2 cup confectioners’ sugar

1 tablespoon honey

  1. Preheat oven to 325 degrees.
  2. Add beans to a strainer and rinse well. 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 sugar. In another bowl, mix together baking powder, baking soda and vinegar. The mixture should begin to fizz. Add to batter and mix in.
  3. Grease cupcake pan or add cupcake holders and pour the batter in, about 4/5 full. Bake for 20 to 25 minutes, until a toothpick or knife inserted into the cake comes out clean. Place cakes onto a rack and cool.
  4. For frosting, mix cream cheese, sugar and honey until smooth in a food processor, mixer or blender. Spread on top of cupcakes with a knife or spatula, adding red sprinkles if desired.