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
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.
Before.
Ready for the oven.
After!
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