- 400 g Tin Borlotti or other allowed beans
- 1 tablespoon water
- 2 teaspoon Vanilla bean powder
- 70 g Organic Carob Powder
- 1 teaspoon Gluten Free Baking Powder
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon salt
- 125 g Ghee
- 5 eggs
- 140 g Rice Malt Syrup (or honey)
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
In your Thermomix puree the beans, water, 1 egg and vanilla until smooth on speed 7. Set aside.
Without washing the bowl, beat the ghee and rice malt syrup on Speed 5 for 30 seconds
Add the remaining eggs & beat for 20 seconds SP 4.
Add bean mixture at Speed 4 for 5 seconds.
Add the carob powder, baking powder, baking soda, and salt and blend at Speed 4 for 10 seconds.
Pour batter into greased cupcake moulds or muffin tin and bake at 180 degrees for 25 minutes or until a toothpick inserted in the middle comes out clean.
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This recipe is a modified version of the original 'Magic Bean Cake' by Clever Cook, who is very clever
I modified it for my beautiful daughter who is on a very restricted diet - her face lit up when I served these cupcakes to her today, I hope you love the recipe as much as she does xxx
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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