Lately, I’ve been coming across a lot of baking tips on making desserts healthier. I wasn’t sure if any of them would turn out well, but I decided to try one anyway. In this recipe, I replaced the butter with banana when making the batter. I was pleasantly surprised by my results; these banana cupcakes are slightly healthier than other recipes, and they taste delicious.
1 ½ Cups all-purpose flour
1 Cup sugar
½ Cup milk
2 Teaspoons vanilla extract
1 ¾ Teaspoons baking powder
1.) Preheat oven to 350˚
2.) Cut the banana into really tiny pieces, and measure out ½ a cup of it. Combine this with the sugar and beat the ingredients until creamy. Beat in the eggs one at a time. Then, add the vanilla.
3.) Combine the baking powder and flour in a separate bowl, then add them to the mixture. Mix well. Stir in milk until the batter is smooth.
4.) Add batter to muffin pan, and bake for 20-30 minutes.
4 ½ Cups confectioners’ sugar
½ Cup butter
5 Tablespoons milk
1 ½ Teaspoons vanilla extract
1.) Beat the softened butter until creamy. Then, beat in the rest of the ingredients.
Optional: Add more milk to get the consistency that you want.