Ingredients:
- 2 cps. flour
- 1 1/2 tsp. baking powder
- 3/4 tsp. salt
- 1/4 baking soda
- 3/4 cp. butter at room temperature
- 3 eggs at room temperature
- 1/2 cp. mashed ripe banana
- 1/3 cp. milk
- 1 tsp. vanilla
- 1 cp. sugar
- 1/4 cp. sour cream
Instructions:
- Preheat oven to 350 degrees Fahrenheit.
- In a mixing bowl, mix together first four ingredients. In a smaller bowl, stir mashed banana, milk, sour cream, and vanilla.
- In a larger bowl, beat butter for about 30 seconds. Slowly add sugar. Beat until fluffy and light. One at a time, add the eggs. Beat after each addition. Now, alternately add flour mixture and banana mixture to your other mixture in the large bowl. beat on low speed after each addition.
- Once it is all combined, spoon batter in to muffin cups about 2/3 full.
- Bake about 18 minutes or until toothpick comes out clean.
- Let cool. Instead of adding frosting to these cupcakes, add one scoop of ice cream to the top of each cupcake. This creates the "banana split" effect.
- Put a little squirt of whipped cream on top (use recipe below or buy at the store) and enjoy!
Whipped Cream Recipe:
Ingredients:
- 1 cp. whipping cream
- 2 Tbs. Sugar
- 1/2 tsp. vanilla
Instructions:
- Chill your mixing bowl and beaters. This will help your whipped cream form instead of melt.
- Beat all ingredients together until peaks form and it gets fluffy.
- Be careful not to overbeat!
Tips From Kate and Hayley:
- We would recommend strawberry ice cream! We used it and it created a wonderful strawberry-banana flavor! (If you find another kind you like, let us know!)
- You could also top these cupcakes with a cherry or chocolate syrup to give it more flavor or a cuter look.
- These tasted so yummy on a warm summer day!
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