One of the greatest pleasures in life is cooking with children.
Children are enthusiastic, creative and joyful abut anything they've cooked or baked.
These cupcakes are a melange of my grandchildren's ideas about what to make for dessert. It had to be dairy free. We had a few bananas and some leftover applesauce that we wanted to use.
The cupcakes were yummy. Even the adults thought so.
Decorations, including the one lone banana slice in the center, by the kids, of course, .
Banana Applesauce cupcakes
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup sugar
- 1/4 cup vegetable oil
- 1/4 cup applesauce
- 2 large eggs
- 3 very ripe bananas, mashed
- 1/4 cup apple juice
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees. Lightly grease 12 muffin tins. In a small bowl, combine the flour, baking soda, baking powder, salt and cinnamon and whisk the ingredients to blend them thoroughly. Place the sugar, vegetable oil and applesauce in the bowl of an electric mixer. Beat the ingredients at medium speed for 3-4 minutes or until well blended. Add the eggs and beat them in. Add the bananas, apple juice and vanilla extract and beat at medium speed for about 2 minutes or until well blended. Spoon equal quantities of batter into the muffin tins. Bake for about 20 minutes or until a cake tester inserted into the center comes out clean.
Makes 12
frosting
- 1 cup margarine, shortening or mix of coconut oil and margarine
- 1-1/2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- apple juice as necessary
Place the margarine, confectioners' sugar and vanilla extract in a bowl (or use an electric mixer) and beat with a hand mixer at medium speed for 2-3 minutes or until well blended and creamy. If the mixture seems too thick to spread as frosting, mix in a teaspoon or two of apple juice.
Makes enough for 12 cupcakes