Ingredients
- 2 cups Flourish Flour
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 tsp baking powder
- 2 bananas
Frosting Ingredients
- 1 cup unsalted butter (softened)
- 3/4 tsp vanilla extract
- 4 cups powdered sugar (pure cane sugar)
- 5 Tbsp strawberry puree
Instructions
- Preheat oven to 375°F. Line mini cupcake pan with mini cupcake liners. Set aside.
- Cream butter and sugar till light and fluffy (make sure the butter is room temp so the mixture doesn't clump). Beat in egg one at a time.
- Add flour (mixed with baking powder and salt) alternating with milk beat well; still in vanilla.
- Using a fork and a separate bowl, mash up bananas well, then add them to standing mixer, and mix with batter to combine well.
- Scoop batter into mini cupcake liners-- no more than 2/3 full. Baker for 9-11 minutes. Check cupcakes around 8 minutes to avoid over-baking. Insert a toothpick into the center of the cupcake, if it comes out clean it is done. Remove mini cupcakes from oven and allow to cool in cupcake pan for 2 minutes; transfer to wire rack and cool completely. Cupcakes should be cooled completely before frosting.
Frosting Instructions
- Hull and halve strawberries. Place in a food processor or a blender and blend until strawberries are pureed; no chunks. Set aside.
- In a large bowl using an electric mixer, cream butter until creamy and smooth. Add vanilla extract; mix until combined.
- Turn mixer on lowest speed and slowly add 1 cup of powdered sugar; mix until creamy. Scrape down bowl as necessary. Add 1 tablespoon strawberry puree; mix until combined.
- Alternate between adding 1 cup powdered sugar and 1 tablespoon strawberry puree until remaining powdered sugar and strawberry puree has been added. Blend until creamy. Pipe or frost cooled cupcakes.
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Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.
For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.
For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.
For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.