We had Salt for over a year, she had lots of cute bunnies:
This rabbit is one of Salt's babies. It looks freaked out-maybe it's camera shy:
We sold the hutch with the rabbits.
Sydney Carter Marlee Cooper Porter Clayton Catherine Laun
Chocolate Fiber Cupcakes
1 1/2 cups all purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cold water
1/2 can pureed black beans (Drain can and blend with tap/filtered water. Blend in a blender until it's the same consistency as the cupcake batter)
1 tablespoon distilled white vinegar
1 teaspoon vanilla extract
Preheat oven to 350°F. Combine dry ingredients in mixing bowl. Make a well in the middle. Combine 1 cup cold water, pureed beans, vinegar, and vanilla in large glass measuring cup or medium bowl. Pour liquid ingredients into the hole in the dry ingredients (there will be some overflow). Using a whisk, stir until batter is smooth. Line cupcake pan with paper or foil liners. Fill cups 2/3 to 3/4 full. Bake until tester inserted into center comes out clean, about 15 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover and store at room temperature.) Frost with chocolate or vanilla frosting.
Makes 12 cupcakes. (*can be made in sheets, cook 15 min.)
Alternatives:
White Almond cake: omit the cocoa, sub. in for Great White Northern/Canillinni, and add 1 tsp. almond extract.
Spiced cake: Pinto/Canillinni, 1 tsp. cinnamon, 1/2 tsp. nutmeg, 1/4 tsp. clove (opt.: coconut, pecans)
Sweet spiced: Pinot/Canillinni, 1/2 c. flaked coconut, 1 grated rine of lemon, 1 tsp. almond extract
Jess Bear
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