I fed these to my hubby and purposely didn’t mention that they contained beans. He had no idea!
Makes 24 cupcakes
- 3 cups all-purpose flour
- 1 Tbsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. fine salt
- 1 can (15 oz) cannelinni beans, drained and rinsed
- 1/2 stick unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 2 large egg whites
- 1 cup buttermilk
- 1 Tbsp. pure vanilla + 1/2 tsp.pure vanilla, for icing
- 3 cups powdered sugar
- 3 Tbsp. light corn syrup
- 1/2 cup heavy cream
- 1 cup raspberries
- 2 Tbsp. + 2 tsp. granulated sugar
- 1 tsp. lemon juice
- Arrange oven racks so they are placed in the upper and lower thirds of the oven. Preheat oven to 350F.
- Whisk flour, baking powder, baking soda, and salt in a large bowl.
- In a blender or food processor, puree the beans, butter, and sugar until very smooth. Add the eggs and egg whites. Mix until combined then add the buttermilk and vanilla. Thoroughly combine wet mixture with dry mixture.
- FIll lined and lightly sprayed cupcake liners with batter until 1/2 full. Insert one raspberry into center of batter, and bake for ~17 minutes until an inserted toothpick comes out clean. Rotate pans halfway through cook time to ensure even heating. Cool on wire racks.
- Mix together powdered sugar, corn syrup, cream, and 1/2 tsp. remaining vanilla.
- Stir together raspberries, sugar, and pinch of salt and let sit until juices form. Simmer mixture with lemon juice until raspberries break down. Push mixture through a fine-mesh sieve and discard solids. Allow to cool.
- When cupcakes have cooled drizzle icing over cupcakes and allow icing to set for at least 15 minutes before proceeding.
- Drizzle raspberry sauce over icing and garnish with fresh raspberries.