Apr 28, 2016

Banana Cupcakes: Good--Good and Easy--Canadian Living on the ronnie re

Banana Buttermilk Cupcakes
Banana Buttermilk Cupcakes 
Photography by Matthew Kimura

Banana Buttermilk Cupcakes

Lighter in texture than banana bread, these cupcakes are a great way to use up spotty bananas.
By The Canadian Living Test Kitchen
Source: Canadian Living Magazine: May 2009
Recipe4out of5based on18ratings.
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  • Portion size12 cupcakes


    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
To change the number of servings, enter the number, then press "calculate".or reset


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.

here is a link to the page--this website has very many good tips for cooking:

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