I must admit that I’m terrified of the idea of garbanzo beans in my cupcakes. Surely chickpeas only shine in savory foods like hummus, falafel, and dal. Right? Can chickpeas really result in a tasty cupcake?
My ignorance may be illuminated on Sunday, when I attempt to bake the Red Velvet cupcakes. Saturday, Janna and I are going to pursue a less daunting cupcake variety: Banana Cupcakes with Chocolate Frosting.
Excellent recipes, I’ve found, can maintain the integrity of taste without sacrificing much flavor. Let’s put these recipes to the test! Check back this weekend for an update… And let me know if you’ve tried any of the techniques NPR recommends! lv, molly