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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 15 |
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These moist cupcakes from Vicki Abrahamson taste like little loaves of banana bread. I keep ripe bananas in the freezer, so I can whip up these cupcakes whenever I need them for a bake sale or party, notes the Seabeck, Washington subscriber. I like to top them with cream cheese frosting, she adds. Ingredients:
1/3 cup butter-flavored shortening |
2/3 cup sugar |
2 eggs |
1 cup mashed ripe bananas (about 3 medium) |
2 tablespoons 2% milk |
1 tablespoon vanilla extract |
1-1/3 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/4 cup chopped nuts |
Directions:
1. Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Stir in bananas, milk and vanilla. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in nuts.
2. Fill paper-lined muffin cups two-thirds full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks. Yield: 15 cupcakes.
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