Black Bean Sweet Potato Cake

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Step 1

Preheat oven to 325 F, line 13 muffin tins

Step 2

Place the beans, sweet potato, coconut oil, syrup, liquid stevia, cinnamon, baking powder, baking soda, and 1 egg in a food processor. Process until smooth. Add the remaining eggs and cacao powder and process until combined. Divide the mixture between the cups, overfilling one of the paper liners with an extra 1-2 tbsp of mixture to make the head. Bake for 25 minutes (an additional 3 minutes for the larger head), then transfer to a wire rack to cool.

Step 3

Assemble the caterpillar on a baking sheet or serving tray lined with parchment paper.

Step 4

Make the frosting while the cupcakes are cooling. Mix the cream cheese, butter, syrup, and vanilla until smooth. To make the frosting for the head, mix the raspberry juice with 1.5 tsp of the frosting in a small cup and mix well. For the body, add the spinach juice to the remaining frosting a little at a time. Mix until thick.

Step 5

After the cupcakes are fully cooled, ice the cupcakes and arrange with pink larger cupcake in the lead. Add blueberries as eyes, mint at antennae, and cut a blue berry to form the mouth.