Have ripe bananas? Mix them into cupcakes that are so good, they don't need frosting.
box Betty Crocker™ SuperMoist™ yellow cake mix
cup mashed very ripe bananas (2 medium)
cup vegetable oil
teaspoon almond extract
cup toffee bits
Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups.
In large bowl, beat cake mix, bananas, water, oil, almond extract and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in toffee bits. Divide batter evenly among muffin cups.
Bake 18 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Immediately remove from pans to cooling racks. Cool completely, about 30 minutes. Store loosely covered.
Stir in 1/2 cup miniature semisweet chocolate chips in place of the toffee bits, or to be really indulgent, toss in a half cup of both!
To ripen bananas, keep them uncovered at room temperature. To speed the process, place bananas in a perforated brown paper bag with a ripe apple!
If you have only one pan and a recipe calls for more cupcakes than your pan will make, cover and refrigerate the rest of the batter while baking the first batch. Cool the pan about 15 minutes, then bake the rest of the batter, adding 1 to 2 minutes to the bake time.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cupcake
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.