Banana-Nut Cupcakes With Maple Frosting
Source of Recipe
Hungry Jack
Recipe Introduction
Let's hear it for the all-American maple tree. Its leafy canopy shades us in summer and gives us a glorious show in fall. The rest of the year, syrup from its spring sap sweetens pancakes and waffles. Maple flavoring pairs beautifully with walnuts, as in these moist cupcakes.
Recipe Link: www.hungryjack.com/recipes/recipe_detail.asp?recipeid=5800&mealDesc=Desserts List of Ingredients
CUPCAKES
1 (14-oz.) pkg. Pillsbury® Banana Quick Bread & Muffin Mix
1 cup buttermilk*
1/4 cup oil
3 tablespoons Hungry Jack® Microwave Ready Regular Syrup or real maple syrup
1/2 teaspoon vanilla
2 eggs
1/2 cup finely chopped walnuts
FROSTING
4 oz. cream cheese, softened
2 tablespoons margarine or butter, softened
3 tablespoons Hungry Jack® Microwave Ready Regular Syrup or real maple syrup
1/2 teaspoon vanilla
1/2 teaspoon imitation maple flavor
2 cups powdered sugar
1/4 cup finely chopped walnuts
Recipe
Prep Time:
20 minutes
ReadyIn:
1 hour 10 minutes
Preparation Directions:
1. Heat oven to 400°F. Line 16 muffin cups with foil or paper baking cups. In large bowl, combine all cupcake ingredients except walnuts; stir 50 to 75 strokes with spoon until mix is moistened. Stir in 1/2 cup walnuts. Spoon batter evenly into lined muffin cups.
2. Bake at 400°F. for 16 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool 30 minutes or until completely cooled.
3. In small bowl, combine all frosting ingredients except powdered sugar and walnuts; beat at low speed until smooth. Gradually add powdered sugar, beating until mixture is of spreading consistency. Frost cooled cupcakes. Immediately sprinkle with 1/4 cup walnuts. Store in refrigerator.
Serving size:
16 cupcakes
Tips:
*To substitute for buttermilk, use 1 tablespoon vinegar or lemon juice plus milk to make 1 cup.
High Altitude:
Line 17 muffin cups with foil or paper baking cups. Add 2 tablespoons flour to dry bread mix. Bake as directed above.
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