TGIF! So glad to see Friday because I know tomorrow I can sleep in!! But after sleeping in, I have already planned Spring Cleaning!! I was raised cleaning every Saturday, which I still tend to do, when I’m not out of town or have plans. Tomorrow I plan to go hard and clean out closets, go through papers that are just taking up space and on top of the usual routine.
It’s been a long week so I had to express my happiness of seeing the weekend with some cupcakes! Cupcakes that I have been wanting to try for a while now. These cupcakes are extremely moistened by the bananas. The banana is the strongest flavor of the cupcake, which is great. I do not care for peanut butter alone, but with Nutella it was great!
Ingredients:1 1/3 cups all-purpose flour2 teaspoon baking powder1/2 teaspoon baking soda1/4 teaspoon salt1/3 cup butter flavored shortening2/3 cup sugar2 eggs1 cup mashed ripe bananas (2 medium)2 tablespoons milk1 tablespoon vanilla extract
Directions: Preheat oven to 350 degrees F. and line cupcake pan with paper liners.In a medium bowl, combine the flour, baking powder, baking soda and salt; set aside. In a large bowl, cream shortening and sugar until light and fluffy. Mix in the eggs, one at a time. Mix in the bananas, milk and vanilla. Add the flour mix to creamed mixture and mix well. Fill cupcake liners two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
*12 cupcakes*
Recipe adapted from: Taste of Home Baking Classics
Peanut Butter Icing
Ingredients:1 cup creamy peanut butter½ cup butter room temperature2 cups confectioners’ sugar4 tablespoons milk
Directions: Beat peanut butter and butter together with a mixer, until light and fluffy. Add in one cup of sugar and beat. Add 2 tablespoons of milk and mix. Add in the 2nd cup of sugar and beat until smooth, add in the last 2 tablespoons of milk and beat until smooth and fluffy (about 3 minutes). Add more milk if needed.
Recipe adapted from: All Recipes
