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| 1 | box (15 oz) Betty Crocker® Gluten Free yellow cake mix |
| 1 | cup mashed ripe bananas (2 medium) |
| 1/3 | cup butter, melted* |
| 1/3 | cup water |
| 3 | eggs, beaten |
| 2 | teaspoons vanilla |
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| 1/3 | cup butter* |
| 3 | cups powdered sugar |
| 1 | teaspoon vanilla |
| 3 | to 4 tablespoons milk |
| 1. | Heat oven to 350°F. Place paper baking cups in each of 17 regular-size muffin cups. In large bowl, stir cupcake ingredients just until dry ingredients are moistened. Spoon batter evenly into muffin cups. |
| 2. | Bake 16 to 18 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes. |
| 3. | In 1-quart saucepan, heat 1/3 cup butter over medium heat just until light brown, stirring occasionally. (Watch carefully because butter can burn quickly.) Remove from heat. Cool slightly, about 5 minutes. |
| 4. | In medium bowl, beat butter, powdered sugar, vanilla and enough milk until smooth and spreadable. Spread frosting over cooled cupcakes. |
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| Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change. |
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| Beurre noisette is the French term for “browned butter,” referring to butter that becomes light hazelnut in color during cooking. The wonderful, unforgettable, one-of-kind flavor has no equal or substitution. |
Nutrition Information:
270 ( 70); 8g ( 5g, 0g); 55mg; 200mg; 46g ( 0g, 32g); 2g 6%; 0%; 0%; 0% 1/2 ; 2 1/2 ; 0 ; 1 1/2 3