Similar to banana bread these banilla cupcakes make a tasty treat when topped with homemade buttercream frosting.
| Cake | ||
|---|---|---|
| 1 | stick | butter |
| 3⁄4 | c | brown sugar (packed) |
| 1 | large egg | |
| 1⁄2 | tsp | vanilla |
| 1⁄2 | c | mashed banana (1 banana) |
| 1⁄2 | c | Stonyfield Organic Low Fat Banilla Yogurt |
| 1 1⁄2 | c | flour |
| 1 1⁄2 | tsp | baking soda |
| 1 1⁄2 | tsp | baking powder |
| 1⁄2 | tsp | salt |
| Frosting | ||
| 4 | c | confectioners' sugar |
| 1 | tsp | vanilla extract |
| 1⁄4 | c | Stonyfield Organic Low Fat Banilla Yogurt |
Preheat oven to 350°. Lightly grease cupcake tins or two 8" cake pans. In a mixing bowl add oil and the sugar. Using a hand mixer on medium speed, cream the butter and sugar until well combined, for about 30 seconds, stopping occasionally to scrape the sides of the bowl with a rubber spatula. Add the egg and beat for about 30 seconds until light and fluffy, stopping once to scrape down the sides of the bowl. Add the vanilla extract, banana and the yogurt. Beat on low speed for 30 seconds, until well creamed and smooth, stopping once to scrape down the sides of the bowl.
In a separate bowl, measure the flour, baking powder, baking soda and salt and sift in to the creamed mixture and mix on low speed for about 45 seconds, stopping once or twice to scrape down the sides of the bowl, until the mixture is well blended.
Pour into greased cupcake tins, filling each tin half way or divide between two cake pans. Bake 15-20 minutes for cupcakes or 25-35 minutes for cake, until tester inserted comes out clean.
While cake is baking prepare frosting. Cream together sugar and butter. Add in vanilla extract and yogurt.
Let cake cool in pans on a wire rack for 15- 20 minutes. Remove from pans and cool completely before frosting with butter cream frosting.