Makes 12 cupcakes


  • 1 x 400g Global Organics Cannellini Beans, rinse and drain
  • ½ cup Global Organics Maple Syrup
  • 1 teaspoon Global Organics Apple Cider Vinegar
  • ¼ cup Global Organics Coconut Oil
  • 4 large free range eggs
  • ½ teaspoon sea salt
  • 1 cup almond meal
  • ½ teaspoon baking soda
  • 1 teaspoon vanilla bean paste


  • ¼ cup Global Organics Coconut Sugar
  • ½ cup Global Organics Coconut Oil
  • ½ cup unsalted butter diced*
  • ½ teaspoon vanilla bean paste


  • 1 cup Global Organics Coconut Oil
  • 1 cup Global Organics Desiccated Coconut, plus extra
  • ¼ cup Global Organics Maple Syrup


Preheat oven to 180°C or 170°C fan forced. Line a 12 cup, cupcake tray with cupcake papers. Separate eggs and beat egg whites with the vinegar and salt, until soft peaks form. Slowly add maple syrup, while beating until stiff. In a blender, combine beans, yolks, almond meal, baking soda, vanilla, melted coconut oil and blend until smooth. Fold the two mixes together, fill the cupcake moulds to almost full and bake for 20-25mins or until golden. Use a skewer until it comes out clean. Once cooked, cool on a rack then chill in the fridge or on the bench until cold. For the frosting beat or blend all the ingredients together. Set aside in the fridge. In a blender, combine snowball ingredients and blend. Roll into balls, chilling for 10 minutes if needed to stiffen the mix. Roll in extra desiccated coconut to coat. Pipe the icing onto your cupcakes and top with a snowball.  Extra snowballs can be kept in the fridge for up to a month (if they last that long).

*For a nut free option use desiccated coconut

*For a dairy free option use a good quality vegan butter