Vanilla Cupcakes with Fruit Glaze
A white bean purée is an invisible addition to vanilla cupcakes, cutting the fat but not the flavor.
This Valentine's Day treat is both tasty and beautiful, and replaces some of the butter with a white bean purée that is invisible to the taste buds. The result is a treat that you can enjoy without the guilt.
1. Preheat oven to 350°, with racks in middle and lower thirds. Line 24 standard muffin cups with paper liners. In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a food processor, combine beans, butter, and granulated sugar; process until smooth. With machine running, add eggs and egg whites and process until incorporated. Stir into flour mixture until well combined. Stir in buttermilk and vanilla.
2. Divide batter among muffin cups and bake until puffed and set, about 17 minutes, rotating pans halfway through. Transfer cupcakes to wire racks and let cool completely. These can be stored in an airtight container, up to 3 days.
3. Whisk together confectioners' sugar and fruit purée until smooth. Dip top of each cupcake into glaze, letting excess drip off. Let glaze set, about 15 minutes, before serving.
Per cupcake: 200 cal; 3 g fat (1 g sat fat); 4 g protein;42 g carb; 1 g fiber
More Info: Low Fat