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Peanut and Banana Cupcakes

1/2 cup butter, softened

1 cup sugar

2 eggs

1 1/4 cups mashed ripe bananas (2-3 medium)

1/4 cup buttermilk

2 tsp vanilla extract

2 cups cake flour

1 1/2 tsp baking powder

1/4 tsp baking soda

1/8 tsp salt

1 cup chopped lightly salted dry roasted peanuts


2 cups confectioners' sugar

1 cup creamy peanut butter

1/2 cup butter, softened

2 tsp vanilla extract

3 to 4 tbsp 2% milk

1 cup chopped lightly salted dry roasted peanuts

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the bananas, buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with banana mixture, mixing well after each addition. Stir in peanuts.

2. Fill paper-lined muffin cups two-thirds full. Bake at 350F for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

3. In a large bowl, beat the confectioners' sugar, peanut butter and butteruntil fluffy. Beat in vanilla and enough milk to achieve desired consistency. Pipe frosting over cupcakes. Sprinkle with peanuts. Store in refrigerator. Yield: 1 1/2 dozen


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