Tuesday, September 2, 2014

BANANA CUPCAKES with PEANUT BUTTER FROSTING


Today my little neighbor skipped off to her first day in grade one.
What memories does the first day of school have for you?


After-school-snacks would rate high on my 'favorite' list
as it probably does for most children.
I suggest these cupcakes with a glass of milk.


Not only are they pretty to look at, but they are yummy from
the inside out ... a very tender crumb with a peanut butter frosting.
Simply delicious!



BANANA CUPCAKES with PEANUT BUTTER FROSTING

1¼ cups flour
1½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt

Blend dry ingredients together; set aside

½ cup butter, softened
½ cup brown sugar, lightly packed
¼ cup granulated sugar
1 large egg
1 egg yolk
1½ tsp. vanilla

Cream butter and sugars until light and fluffy.  Add egg, yolk and vanilla;
continue beating until smooth.

1 cup mashed ripe banana (about 2 medium)
½ cup plain yogurt

Mix mashed banana and yogurt together; add to creamed mixture alternately with
dry ingredients in two additions. Beat just until blended.

Spoon into 12 large greased or paper-lined muffin cups.
Bake in preheated 350 degree oven for 20 to 24 minutes or until wooden pick
inserted in center comes out clean.  Remove to a wire rack to cool.
When cool frost with Peanut Butter Frosting.

Peanut Butter Frosting

4 oz. cream cheese
2 tbsp. butter, softened
1/3 cup smooth peanut butter
½ tsp. vanilla
1½ - 2 cups powdered sugar

Beat cream cheese and butter together until fluffy; add peanut butter and
vanilla and beat until blended.  Gradually beat in 1½ cups powdered sugar until
smooth.  If necessary add more powdered sugar for spreading or piping consistency.





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