Gluten-free Vanilla Bean Cupcakes

To a food processor, add the white beans, eggs, vanilla stevia extract (I used NuNaturals vanilla liquid stevia), and agave. Puree well.

Add the shortening, coconut flour, baking soda (I used sodium-free baking soda), and baking powder (I used sodium-free baking powder). Puree well.

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.

Bake at 325ºF 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.)

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.

Frost cooled cupcakes. Cut 3-6 extra cookies in half to put on top of the frosting.

Note: the Cookies ‘n Cream frosting is not grain-free but the cupcakes are.