The other day we had a pile of over-ripe bananas for some reason so Sami decided she would make Banana Cupcakes. She had made them before and they were delicious! Now however, she is on a 'health' kick and decided she needed to use whole wheat flour. No biggie. We Googled the instructions for substituting whole wheat flour for white flour and she mixed up the batter. Well, the instructions said to either decrease the amount of flour or increase the amount of liquid. We missed the 'either' part and did both....
Kind of a SAD result! They till tasted delicious but they were not very attractive at all... and you know, presentation is very important in my book!
When we cut them in half to check out the texture, we found they were still really moist and that they resembled something we have seen before... a bowl. Amazing! Inspiration! Delicious!
Strawberry filled banana cupcakes with cream cheese icing! SO GOOD and not hard to make.
This is the original recipe:
Banana Cupcakes with Cream Cheese Icing
1/2 cup shortening
1 1/2 cup sugar
2 eggs
1 tsp. vanilla
1 cup mashed bananas (2 usually make a cup)
1/4 cup buttermilk
2 cups all-purpose flour
1 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
Cream shortening and sugar. Add eggs, vanilla, bananas and buttermilk. Combine flour, baking powder, soda and salt and add to banana mixture.
Fill paper cupcake liners two-thirds full. Bake at 350 for 15-20 minutes.
We decreased the flour to 1 1/2 cups whole wheat flour and increased the eggs to three and ended up with a really delicious accident!
Sorry... our cream cheese icing recipe is top secret so I can't share that with you... at least not right now....
