Monday, February 17, 2014

Maple Frosted Banana Smoothie Mini Cupcakes


I'm probably the last person on the planet to get on board with the green smoothie thing.  I've already had two today and looking forward to tomorrow's.  Basically you can blend anything with kale and it's suddenly a delicious, healthy meal.  Today I had an apple, strawberry yogurt and kale smoothie and later in the day a kale, raspberry yogurt, apple (I was really trying to use up that apple), sunflower seeds and wheat germ smoothie.  I feel invincible!!

Having the blender out (yes, I'm still kickin it old school with a blender) my head was swirling with smoothie options and that's when I hit on the idea of a smoothie cupcake.  It starts out like a smoothie with bananas, milk, lemon juice, then takes a right turn into dessertville with the addition of sugar and flour.  The rich maple frosting drives it home.  They are just the right size for a little sweet nibble, especially when you've been sooooo good the rest of the day!
 
maple frosted banana smoothie mini cupcakes

1 ripe banana
1/4 cup oil
1 egg
1 teaspoon vanilla
1/2 cup raw cane sugar
1/4 cup milk
1 teaspoon fresh lemon juice
3/4 cup white whole wheat flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Preheat oven to 350 degrees and line mini cupcake pan with mini cup cake papers (or butter and flour, up to you).  In a blender add banana, oil, egg, vanilla, sugar, milk and lemon juice.  Blend on low until mixed.  In a medium bowl whisk together flour, baking soda and salt.  Add wet ingredients to dry and mix just until blended. 

Pour batter evenly into cupcake pan.  Bake for 12 to 15 minutes or until a tester inserted in the center comes out clean.

Cool cupcakes on wire rack before removing from pan.   Cool completely before topping with maple frosting (recipe follows).  Makes approximately 1 dozen mini cupcakes.

maple frosting

2 tablespoons unsalted soft butter
2 tablespoons soft cream cheese
1/4 cup confectioners' sugar
2 tablespoons brown sugar
2 tablespoons pure maple syrup 
1 teaspoon vanilla extract 
a handful of chocolate shavings (optional)

In a small bowl whisk together butter and cream cheese.  Add confectioners' sugar and blend well; add brown sugar and continue whisking.  Add maple syrup and vanilla extract and whisk until creamy.  Refrigerate until ready to use.  Pipe or spread on cool cupcakes.  Sprinkle with chocolate shavings if desired. 




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