Banana Cupcakes

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.