So today's post is in celebration of my girl. She's a beauty. She's funny, smart, very silly, an amazing reader and has an artistic ability that has already surpassed her mommy's ability (not like that's saying much, but you get the point). She's a joy to have in my life and I consider myself blessed to be able to be home with her as we journey through the world of homeschooling together.
Now let's face it, no one wants to spend too much time in the kitchen on such an important day! I have no problem admitting that I didn't created today's recipe. I have an amazing cookbook called "The Cake Mix Doctor Bakes Gluten-Free" by Anne Byrn (Workman Publishing) and this recipe is soooo good. (Interested in purchasing? Just click here: http://www.amazon.com/Cake-Mix-Doctor-Bakes-Gluten-Free/dp/0761161074/ref=sr_1_1?ie=UTF8&qid=1310676883&sr=8-1)
In honor of my Hannah Banana, I made Chocolate Banana Cupcakes with my own "less sweet" buttercream frosting.
Happy Birthday to my sweet girl!
Chocolate Banana Cupcakes
1 package GF chocolate cake mix (I used Betty Crocker)
1 cup mashed ripe bananas
1/2 cup buttermilk
1/3 cup vegetable or canola oil
3 large eggs
1 Tbsp vanilla extract
Preheat oven to 350 degrees and lightly spray 2 cupcake pans with non-stick spray or line the cupcake pans with cupcake liners.
Mix cake mix, bananas, buttermilk, oil, eggs and vanilla in a medium bowl for 30 seconds with an electric mixer on low. Scrape down the sides of the bowl with a spatula and then mix on medium for 1-2 minutes.
Using an ice cream scoop, fill cupcake cups 2/3 full. Bake for 20-25 minutes.
Frost with your favorite frosting or dust with powdered sugar.
These are really delicious! Just the right balance of flavors...topped off with the creamiest frosting! Yum, yum, yum! (One yum for each cupcake I've consumed!)
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