Tag Archives: Frosting

Easter Treats!

27 Apr

For Easter Sunday I made carrot cake cupcakes with cream cheese frosting and topped them with tiny bunny and chick fondant cutouts. This time I substituted the flour with whole wheat flour and they came out tasting just as great (if not better).

A good lesson learned with this baking experience is that you shouldn’t put the fondant shapes on top of the cupcakes until right before you serve them. Since the temperature really warmed up on Sunday, the fondant bunnies and chicks started to melt away on top of the cupcakes. It was upsetting, but now I know for next time and I will definitely read more about how to prevent fondant from melting or getting too soft.

I also made rice crispy treats in the shape of eggs for the holiday. After seeing a Kellogg Rice Krsipy commercial with them, I thought they’d be a great dessert for Easter, especially since my brother and I don’t actually like hard-boiled eggs. I put sprinkles on some and left others plain. They came out looking really cute!

Banana Nut Cupcakes

14 Apr

Banana Nut Cupcakes

Serves 12 cupcakes

Ingredients:

1 cup Whole Wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 stick softened butter
1/2 cup sugar
1/4 cup vanilla or plain yogurt
1 1/2 teaspoons vanilla extract
2 eggs
3 ripe bananas, peeled, and mashed
1/2 cup chopped walnuts

Directions:

Preheat oven to 350 degrees.
Line muffin pan with cupcake liners.
In a medium bowl, combine whole wheat flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, add butter and sugar. Beat with a electric mixer until combined.
Add yogurt and vanilla extract.
Slowly beat in eggs, one at a time.
Incorporate the dry mix with the wet mix until thoroughly combined.
Add the bananas and walnuts. (Be careful not to over mix)
Fill each cupcake liner 3/4 way full.
Bake for about 20 minutes. (Until tops of cupcakes turn golden-brown and when a toothpick comes out clean)
Let cupcakes cool before frosting.

If you’re a banana lover like me, try complimenting these cupcakes with a light and fluffy peanut butter frosting!

Light Peanut Butter Frosting

Ingredients:

1 cup peanut butter
8 oz. cream softened cheese ( 1 package)
8 oz. Cool Whip, thawed (1 container)
1/3 cup powdered sugar

Directions:

Beat the peanut butter with the cream cheese until combined and smooth.
Mix in powdered sugar.
Fold in Cool Whip.

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