Tuesday, March 29, 2011
Banana Buttermilk Cupcakes
After making a red velvet cake, I was left with some remaining buttermilk. I was determined to finish the remaining amount of the buttermilk and found myself searching for recipes which included the ingredient. With some ripe bananas also at hand, I decided to make these cupcakes. I was really pleased with the results! They were super easy to make, and everyone agreed that they were really moist and were enjoying them. So if you have some left over buttermilk and ripe bananas, I would definitely recommend making these cupcakes!
1/2 cup Butter (softened)
3/4 cup Brown Sugar
3/4 cup Banana (approximately 2 bananas - mashed)
1 tsp. Vanilla
1 1/4 cups All-Purpose Flour
1/2 tsp. Baking Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
1/2 cup Buttermilk
Preheat oven to 350°F.
In large bowl, beat butter with sugar until fluffy. Once fluffy, beat in egg, mashed bananas and vanilla.
In separate bowl, whisk together flour, baking powder, baking soda and salt.
Stir dry ingredients into the butter mixture alternately with the buttermilk, making 3 additions of dry ingredients and 2 additions of buttermilk.
Spoon into paper-lined or greased muffin tins.
Bake for 20 to 25 minutes.