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!

Turkey & White Bean Chili

Chili is the perfect thing to make on a lazy fall Saturday, which is exactly what I did.  I love the way it fills the whole house with a delicious smell.  I will admit I didn't need to make the whole recipe as I'm really only cooking for C and I, but it makes for great leftovers too, so it worked out.

In a large pot, heat oil over medium high heat.  Add onion and cook until soft, around 8 minutes. 

Mince three garlic cloves; chop 4 teaspoons of fresh rosemary; and seed and mince 1-2 Serrano chiles.

Add garlic, rosemary, chiles, cumin, oregano, and cayenne.  Cook until fragrant, 2 minutes, and season with salt.

Add turkey and cook, breaking up the meat with a wooden spoon, until cooked through.

The recipe calls for a 15 oz can of cannellini beans, I doubled that for more protein.

Add broth and beans and bring to a boil over high.  

Partially cover, reduce heat, and simmer until chili is thickened slightly, around 25 minutes.

Stir in cornmeal and cook for another 15 minutes.  Season to taste with salt.

I cut some scallions and served on top of the chili, you could also add sour cream or radishes.  I really enjoyed the peppers in the chili they added some heat.  This dish is incredibly tasty and healthy!  Take some time next weekend, turn on some music and make this chili, you'll thank me later :)

Make sure you stop by tomorrow - it's my 200th post and I have a surprise for all of you!

Turkey & White Bean Chili

Serves 6

Adapted from Everyday Food Magazine

3 tablespoons vegetable oil

1 large onion, chopped

3 garlic cloves, minced

1-2 Serrano chiles, seeded and minced

4 teaspoons chopped fresh rosemary leaves

1 1/2 teaspoons ground cumin

1 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1 pound white meat turkey

5 cups low sodium chicken broth

1 can 15oz cannellini beans *I used 2 cans

3 tablespoons cornmeal

In a large pot heat oil over medium high heat.

Add onion, cook until softened.

Add garlic, chiles, rosemary, cumin, oregano, and cayenne pepper. 

Cook until fragrant, around two minutes, and season with salt.

Add turkey and cook breaking up meat with a large wooden spoon.

When meat is cooked through, add broth and beans.

Bring to a boil over high heat.

Partially cover, reduce heat, and simmer until chili is thickened slightly, around 25 minutes.

Stir in cornmeal and cook for another 15 minutes, season to taste with salt.