Vanilla Cupcakes With Fruit Glaze Food

VANILLA CUPCAKES WITH FRUIT GLAZE

Steps:

• Preheat oven to 350 degrees, 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.
• 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. (Store in an airtight container, up to 3 days.)
• Whisk together confectioners' sugar and fruit puree until smooth. Dip top of each cupcake into glaze, letting excess drip off. Let glaze set, about 15 minutes, before serving.

FRESH FRUIT GLAZE

Steps:

• Combine fruit juice and cornstarch in a 2 cup microwave-safe measuring cup.
• Stir in sugar and crushed fruit or rind.
• Microwave for 2-2 1/2 minutes at High, stirring once, until thickened.
• Stir in flavoring.
• Cool.
• Serve.

VANILLA GLAZE

Steps:

• Melt the butter and add to rest of ingredients. Mix until creamy.

BANANA CUPCAKE WITH SPICED WHITE CHOCOLATE GLAZE

Steps:

• For the cupcake batter: Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes); lightly spray the liners with cooking spray.
• In a medium mixing bowl, sift together the cake flour, baking powder, baking soda and salt and set aside. In the bowl of a stand mixer with a paddle attachment, cream the butter and sugar. Add the bananas and beat until smooth. Mix the vanilla extract and eggs into the banana mixture, scrape down the sides of the bowl and beat until incorporated, about 1 minute. Add the dry ingredients and buttermilk to the banana mixture in three parts, alternating between the dry and wet ingredients. Scrape down the sides of the bowl and beat for 30 seconds between each addition.
• Scoop one scoop of the batter into each cupcake liner. Bake until the cupcakes bounce back from gentle pressure, about 20 minutes. Remove from the pans and cool.
• For the white chocolate ganache: In a microwave-safe bowl, microwave the heavy cream, anise and cardamom in 30-second intervals until hot but not boiling. Add the white chocolate and stir gently using a rubber spatula until the chocolate is melted and the mixture is smooth.
• To assemble, dip the cooled cupcakes in the melted white chocolate ganache. (For a thicker frosting, cool the ganache and beat with a hand mixer until light and fluffy. Using a pastry bag fitted with an open tip, frost the cupcakes with the beaten ganache.)