Valentine Cupcakes
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Ingredients:
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup butter (softened or margarine)
- 1 1/4 cup flour (all purpose )
- 1/4 teaspoon vanilla ( extract)
- 1/4 cup banana (mashed ripe )
- 1/4 cup cream (yogurt or sour (can be fat reduced if you want))
- 1 egg (large )
- 1/4 cup sugar
- 1/4 teaspoon baking soda
- 1/4 cup butter (softened or margarine)
- 1 1/4 cup flour (all purpose )
- 1/4 teaspoon vanilla ( extract)
- 1/4 cup banana (mashed ripe )
- 1/4 cup cream (yogurt or sour (can be fat reduced if you want))
- 1 egg (large )
- 1/4 cup sugar
Heat oven to 350°F. Line 12 regular size muffin cups with paper or foil liners. Beat butter, sugar, baking powder and baking soda in a large bowl with mixer on high for 1 minutes until well blended. Add egg and vanilla and beat 2 to 3 minutes until fluffy. Beat in mashed banana. On low speed, beat in yogurt, then flour just until blended. Spoon into lined cups. Bake 20 to 25 minutes or until wooden pick inserted in center comes out dry. Cool in pan for 5 minutes, remove and cool completely. Frost with: Rum Frosting Melt 3 ounces of white baking chocolate. Scrape into a medium bowl and stir in 1 tablespoon of light rum or apple juice. Add 1/4 cup softened unsalted butter and 2 1/4 tablespoons sour cream (can be reduced fat). Beat with mixer until blended. Add 1 1/4 cups confectioners sugar; beat until thick, fluffy and white.
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