Wednesday, January 19, 2011

Banana Cupcakes!

Recipe for the cakes:

1/2 cup butter
1 cup sucanat
2 bananas (1 and 1/2 mashed for the mix and 1/2 of a banana sliced for frosting garnish)
1 organic (vegetarian fed, cage free) egg, beaten
1 1/2 cup whole wheat pastry flour (or gluten free substitute)
1 tsp. baking soda
a pinch of salt
a splash of pure vanilla extract

Mix above ingredients, fill muffin tins (lined with cupcake liners) 1/2 full. Bake at 350 degrees for 15 to 20 minutes. Makes 12 cupcakes.

The Frosting:
   1 banana
   big splash of vanilla extract
   1/4 teaspoon cinnamon
   juice of 1 lemon
   1/4 cup NON-HYDROGENATED vegetable shorting at room temperature
   2 and 1/4 cup confectioner's sugar

In a food processor, combine the shortening, confectioners' sugar, 1 banana, 2 teaspoons vanilla and 1/4 teaspoon cinnamon, and the lemon juice.

Garnish with sliced banana.


Ready for the oven.


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