You may be pleasantly surprised to learn about the secret ingredient in these delicious cocoa cupcakes. The UN has declared 2016 as the year of the Pulse. Know what pulses are? Dry peas, chickpeas, beans and lentils!
Preheat oven to 350. Line muffin pan with cupcake liners or grease with cooking oil spray.
For the lentil puree bring the lentils and water to a boil. Cover and simmer for 7 to 9 minutes. Drain, reserving the liquid.
Add 1/4 c. of the liquid back into the lentils. Puree in a blender or food processor; set aside.
Beat the sugar, oil, and eggs together for 2 minutes. Add the lentil puree and vanilla to the creamed mixture. Mix for 1 minute.
Sift the dry ingredients, add to the batter, and beat for 2 minutes on high speed.
Pour into prepared cupcake pan and bake for 15-20 minutes or until top springs back when touched lightly (or toothpick inserted comes out clean). Remove from oven and place on cooling racks. Cool completely. Frost with your favorite icing.
At the CIA I made the most delicious Italian Buttercream. I found a great tutorial with step-by-step photos here: http://honestcooking.com/make-perfect-italian-meringue-buttercream-step-step/
Adapted from The Culinary Institute of America