was perfected. For anyone who loves banana splits, these are the absolute best, whether you’re a
kid or just a kid at heart. They are delicious plain, because they’re so moist and flavorful, or you
can frost them. This recipe also makes a great 9 x 9-inch sheet cake.
1½ cups fl our
2 teaspoons baking powder
¼ teaspoon salt
cup oil
½ cup plus 2 tablespoons yogurt
(equal to 1 6-ounce container)
¾ cup sugar
1 teaspoon vanilla
1 8-ounce can crushed pineapple,
drained
½ cup chocolate chips
¼ cup maraschino cherries,
drained and chopped
1½ bananas, in ¼-inch slices
¼ cup salted peanuts
Preheat the oven to 350 degrees. Line 12 muffi n cups with
paper liners.
In a large bowl, combine fl our, baking powder and salt. In
a medium bowl, mix together oil, yogur t, sugar and vanilla
until well-combined. Add wet ingredients to dry ingredients
and mix until just incorporated. Gently fold in pineapple,
chocolate chips and cherries. Add banana slices and mix
carefully.
Spoon batter into muffi n tin almost to the top of each
cup. Bake for 22 to 24 minutes (35 to 40 minutes for a 9 x
9-inch sheet cake), until cupcakes are lightly browned and a
toothpick comes out clean. Let cupcakes cool on a cooling
rack.
Cupcakes can be served plain, warm with a scoop of ice
cream and a sprinkling of peanuts, or frosted with Butter
Cream Frosting with peanuts sprinkled on top. Store
leftover cupcakes covered at room temperature.
Yield: 12 CUPCAKES
Prep time: 20 MINUTES
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