Sunday, December 12, 2010

Banana Cupcakes with Browned Butter Frosting-Gluten Free

Last weekend we also made very yummy Banana Cupcakes. Another delicious recipe that we got from


Prep Time:  20 min
Total Time:  1 hr 10 min
Makes:  17 servings

1 box (15 oz) Betty Crocker® Gluten Free yellow cake mix
1 cup mashed ripe bananas (2 medium)
1/3 cup butter, melted*
1/3 cup water
3 eggs, beaten
2 teaspoons gluten-free vanilla
1/3 cup butter*
3 cups powdered sugar
1 teaspoon vanilla
3 to 4 tablespoons milk 

1.   Heat oven to 350°F. Place paper baking cups in each of 17 regular-size muffin cups. In large bowl, stir cupcake ingredients just until dry ingredients are moistened. Spoon batter evenly into muffin cups.
2.   Bake 16 to 18 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
3.   In 1-quart saucepan, heat 1/3 cup butter over medium heat just until light brown, stirring occasionally. (Watch carefully because butter can burn quickly.) Remove from heat. Cool slightly, about 5 minutes.
4.   In medium bowl, beat butter, powdered sugar, vanilla and enough milk until smooth and spreadable. Spread frosting over cooled cupcakes.

I took my cupcakes to work & passed them out to everyone in my department. My in-laws, husband, mom & grandma all tried one as well. Only two people had any sort of complaints & they just said the frosting was too sweet. Overall they got an excellent vote and we will be making them again.

I forgot to take pictures during the beginning of the process but these are fresh out of the oven

Frosting in process

Mixed up & ready to spread
Cupcakes all frosted & ready to be delivered

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