Banana Buttermilk Cupcakes
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Lighter in texture than banana bread, these cupcakes are a great way to use up spotty bananas.
Servings: 12 cupcakes
Ingredients:
| Nutritional Info | |
| Per cupcake: about | - |
| cal | 192 |
| pro | 3 g |
| total fat | 9 g |
| sat. fat | 5 g |
| carb | 27 g |
| fibre | 1 g |
| chol | 37 mg |
| sodium | 183 mg |
| potassium | 138 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 7% |
| vit A | 7% |
| vit C | 2% |
| folate | 14% |
Suggested Recipes
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1/2 cup (125 mL) butter, softened
3/4 cup (175 mL) packed brown sugar
1 egg
3/4 cup (175 mL) mashed ripe banana
1 tsp (5 mL) vanilla
1-1/4 cups (300 mL) all-purpose flour
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
1/2 cup (125 mL) buttermilk
Preparation:
In large bowl, beat butter with sugar until fluffy; beat in egg. Beat in banana and vanilla.
In separate bowl, whisk together flour, baking powder, baking soda and sa< stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Spoon into paper-lined or greased muffin cups.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 20 to 25 minutes. Transfer to rack; let cool.
In separate bowl, whisk together flour, baking powder, baking soda and sa< stir into butter mixture alternately with buttermilk, making 3 additions of dry ingredients and 2 of buttermilk. Spoon into paper-lined or greased muffin cups.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 20 to 25 minutes. Transfer to rack; let cool.
Tags:
Cakes; Cheese/Other Dairy; Sugar/Sweets; Eggs; Grains; Fruits; Bake;
Source
Canadian Living Magazine: May 2009
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