Vanilla Cupcakes w/ Fruit Glaze

Has everyone heard of the 24 hour cupcake vending machine?  Please check it out, it's an interesting concept, and from what I've heard so far, it's pretty popular.  Sounds kind of dangerous to me, dangerous in a good way but still!  Maybe if the machine was vending cupcakes like these I would be more on board.  These are made with white beans.  Stay with me, don't exit the site, they turned out delicious!  Trust me when I say I was as hesitant as you might be, especially because I don't like beans.  They have no resemblance of bean taste though...it's all fruity and delicious!  Especially because they're pretty healthy!

Cook 1 -15oz can of cannellini beans.  Rinse, drain.  In a food processor combine beans, butter, and sugar.  Process until smooth.

Transfer the mixture to a bowl and add eggs and egg whites and mix until incorporated.

Preheat oven to 350 degrees F.  Line 24 muffin cups with liners, or cupcake cups.  In a large bowl whisk together flour, baking powder, baking soda and salt.  Beat the bean mixture into the flour until well combined.  

Stir in buttermilk and vanilla and mix well.

Divide batter amount cups and bake until puffed and set, about 15 minutes.  Transfer cupcakes to a wire rack to cool completely.  

For the frosting whisk together powdered sugar and fruit puree until smooth.  Add more powdered sugar if mixture is to runny.

Dip top of each cupcake in the glaze, letting excess drip off.  Let glaze set, about 15 minutes before serving.  These cupcakes were moist and delicious.  Believe it or not, they're only 200 calories a piece, which isn't too bad!  I really enjoyed the fruit frosting, it was something different and very tasty on the cupcakes.

Had to include this picture - had a little furry visitor as I was trying to take the final picture.  Don't worry, no animals were harmed during the photo shoot and she didn't eat any of it.  Please don't report me to the authorities ;)

Vanilla Cupcakes w/ Fruit Glaze

Serving Size 24 cupcakes

Adapted from Everyday Food

3 cups flour

1 tablespoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 can 15oz cannellini beans

1/4 cup unsalted butter, room temperature

2 cups sugar

2 large eggs, plus 2 large egg whites

1 cup buttermilk

1 tablespoon vanilla extract

3 cups powdered sugar

1/4 cup fruit puree *9oz frozen raspberries thawed and pureed

Preheat the oven to 350 degrees F.

Cook the cannellini beans as directed, drain and rinse.

In a food processor combine beans, butter, and sugar; process until smooth.

Transfer to a large bowl and add eggs and egg whites. 

In a separate bowl whisk together flour, baking soda, baking powder, and salt.

Beat the bean mixture into the flour mixture until well combined.

Add in the buttermilk and vanilla.

Divide the batter among cupcake cups and bake until puffed and set, around 15 minutes.

When finished baking transfer to a wire rack to cool completely.

For the frosting: beat together powdered sugar and fruit puree until smooth.  

Dip each cupcake into the glaze, letting excess drip off.  

Let glaze set, about 15 minutes, then serve.

Enjoy!