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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Egg-free banana cupcakes with fluffy peanut buttercream frosting! Ingredients:
1/2 cup very ripe banana, mashed well |
1 1/4 cups all-purpose flour |
1/4 teaspoon baking soda |
1 teaspoon baking powder |
1/2 teaspoon salt |
3/4 cup granulated sugar |
1/3 cup canola oil |
2/3 cup milk |
1 1/2 teaspoons vanilla extract |
1/2 teaspoon almond extract |
1/4 cup margarine, softened |
2 tablespoons shortening |
1/3 cup creamy peanut butter |
1 tablespoon molasses (optional) |
1 1/2 teaspoons vanilla extract |
1 1/4 cups confectioners' sugar |
1 -2 tablespoon milk |
Directions:
1. Preheat oven to 350°F Line muffin pan with paper liners.
2. Sift the flour, baking soda, baking powder, salt and sugar in a large bowl and mix. In a separate, smaller bowl, whisk together the oil, milk, vanilla, almond extract, and mashed banana. Create a well in the dry ingredients and fold in wet ingredients, mixing to just combine - don't over-mix.
3. Fill liners two-thirds full. Bake for 20-22 minutes until a tester comes out clean. Cool completely on wire rack before frosting.
4. With electric handheld mixer, cream together margarine and shortening at medium speed until smooth. Add peanut butter, molasses, and vanilla, and beat until very smooth, 2 to 3 minutes. Beat in sugar; mixture will be very stiff. Dribble in milk a little at a time, beating continuously until frosting is pale tan and very fluffy.
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