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Banana Buttermilk Cupcakes

By The Canadian Living Test Kitchen

Tested till perfect

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Banana Buttermilk Cupcakes

Banana Buttermilk Cupcakes
Photography by Matthew Kimura

This recipe makes 12 servings

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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

Lighter in texture than banana bread, these cupcakes are a great way to use up spotty bananas.

Ingredients

    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 salt ; 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.

Source : Canadian Living Magazine: May 2009

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