Banana Cupcakes
- Number of Servings: 1
Ingredients
2 1/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/8 teaspoon salt 4 ripe medium bananas, cut into chunks 1 cup skim buttermilk 1/2 cup reduced-calorie tub margarine 1/2 cup minus 1 tablespoon firmly packed light brown sugar 1 large egg, at room temperature 1/2 cup dried currants 1 1/4 cups part-skim ricotta cheese 2 tablespoons unsweetened cocoa powder 1 tablespoon rum
Preheat oven to 350oF. Line 12 muffin cups with double papers. In medium bowl, sift together flour, baking powder, baking soda and salt; set aside. In large bowl, with mixer on medium speed, combine bananas, buttermilk, margarine, 1/4 cup of the brown sugar and the egg; beat to mix well. Stir in flour mixture; mix just until blended. Add currants; stir to mix well. Fill each muffin cup with an equal amount of batter. Bake 35-40 minutes, until a toothpick inserted in center comes out clean. Transfer pan to rack; let cool completely. Meanwhile, to prepare frosting, in food processor or blender combine ricotta cheese, remaining 3 tablespoons brown sugar, the cocoa and rum; process until smooth. Evenly spread frosting on cooled cupcakes.
EACH SERVING PROVIDES: 1 Fat, 1 Fruit, 1/2 Protein, 1 Bread, 40 Optional Calories
PER SERVING: 254 Calories, 7 g Protein, 7 g Fat, 42 g Carbohydrate, 253 mg Sodium, 26 mg Cholesterol, 2 g Dietary Fiber
Number of Servings: 1
Recipe submitted by SparkPeople user KUBAMAMMA.
EACH SERVING PROVIDES: 1 Fat, 1 Fruit, 1/2 Protein, 1 Bread, 40 Optional Calories
PER SERVING: 254 Calories, 7 g Protein, 7 g Fat, 42 g Carbohydrate, 253 mg Sodium, 26 mg Cholesterol, 2 g Dietary Fiber
Number of Servings: 1
Recipe submitted by SparkPeople user KUBAMAMMA.
Nutritional Info Amount Per Serving
- Calories: 0.0
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 0.0 g
- Dietary Fiber: 0.0 g
- Protein: 0.0 g
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