Week 12. "B & B" Banana- Butterscotch Cupcakes

Over Spring Break, I got a huuuuge book called "1001 cupcakes, cookies and other tempting treats," so naturally I wanted to make something from it! I wanted to do something fruity, and I love bananas (and I substituted butterscotch chips for the pecans they suggested). Yummmm...

Bananas are my favorite fruit because they have ap-peal!



"B & B" Banana- Butterscotch Cupcakes

1 2/3 cups all-purpose flour
1 ¼ tsp baking powder
¼ tsp baking soda
2 ripe bananas
8 tbsp butter, softened
Heaping ½ cup superfine sugar
½ tsp vanilla extract
2 eggs, lightly beaten
4 tbsp sour cream
3 oz butterscotch chips (1 cup is 6 oz)

Icing:

8 tbsp butter, softened
1 cup confectioners' sugar
Butterscotch chips, if you like

1. Preheat the oven to 375° F. Line two 12-hole cupcake pans with paper liners.
2. Sift together flour, baking powder, and baking soda. Place the bananas in a separate bowl and mash with a fork.
3. Place the butter, sugar, and vanilla extract in a large bowl and beat together until light and fluffy, then gradually beat in eggs.
4. Stir in mashed bananas and sour cream. Fold in the flour mixture and butterscotch chips.
5. Spoon batter into paper liners. Bake for 20 minutes, or until well risen and golden. Transfer to wire rack to cool completely.
6. For topping: place butter in a bowl and beat until fluffy. Sift in the confectioners’ sugar and mix together well. Spread on top of each cupcake and sprinkle with butterscotch chips, if you like.

**Hannah's Hints**

* Bananas add delicious flavor and texture to these...makes you feel a little healthier, doesn't it?

* As I've said before, soften the butter...it's just so much easier!

* The icing is extra sweet, but simple tasting. It's a nice contrast and complement to the cupcake, but only use a covering. You probably won't want to pile it on!