Banana Cupcakes Recipe
Ingredients
| Cake flour | 2 Cup (16 tbs), sifted | |
| Baking soda | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Sugar | 1 Cup (16 tbs) | |
| Eggs | 2 | |
| Ripe bananas | 1 Cup (16 tbs), mashed | |
| Dairy sour cream | 1/4 Cup (16 tbs) |
Directions
Sift the flour, baking soda, and salt together.
Cream the butter with extract.
Add the sugar gradually, beating thoroughly.
Add the eggs, one at a time, beating until light and fluffy after each addition.
Blend in banana.
Beating only until blended after each addition, alternately add dry ingredients in thirds and sour cream in halves to creamed mixture.
Spoon batter into 2 1/2 inch muffin-pan wells lined with paper baking cups or greased (bottoms only), filling each about two thirds full.
Bake at 350°F 25 to 28 minutes, or until cakes test done.
Remove from pans and cool.
Cut a cone-shaped piece from top of each cupcake.
Fill with whipped dessert topping or sweetened whipped cream and set tops in place.
Cream the butter with extract.
Add the sugar gradually, beating thoroughly.
Add the eggs, one at a time, beating until light and fluffy after each addition.
Blend in banana.
Beating only until blended after each addition, alternately add dry ingredients in thirds and sour cream in halves to creamed mixture.
Spoon batter into 2 1/2 inch muffin-pan wells lined with paper baking cups or greased (bottoms only), filling each about two thirds full.
Bake at 350°F 25 to 28 minutes, or until cakes test done.
Remove from pans and cool.
Cut a cone-shaped piece from top of each cupcake.
Fill with whipped dessert topping or sweetened whipped cream and set tops in place.
Chef
