I know that I promised you all a dish using the great cheese I got from Central Market, but it's going to be delayed. Due to a happy hour (renamed happy until midnight) that went a little too late, I didn't have time to make it! I promise to make and post about it next week. Please forgive me, and take pity on my hungover body :)
I got this recipe out of a magazine a while ago. It interested me because one cupcake is only 319 calories, which in my book is pretty good for a dessert; and because I love banana and peanut butter together. I love peanut butter with anything, I could dip chips in it, and would still think it's the best thing ever. So, I figured this would be a good dessert for my taste buds. I always buy way too many bananas, and they end up going bad before I can eat them. A good work around I've found is putting them in the freezer, it's a great way to save them to use later for baking. Banana bread is usually what I use the leftovers in, but I'm cheating on my favorite bread and using them for cupcakes this time.
Start by beating softened butter and sugar together. Add egg substitute and continue to beat. Add mashed banana, and a teaspoon of vanilla extract, beat for one more minute.
Combine the flour, baking powder, and salt in a bowl; stir with a whisk. Add flour and milk alternately to the sugar mixture, beginning and ending with flour mixture.
Line cups with paper liners, spray with non-stick, and fill cups with batter. Bake at 350 degrees F for around 20 minutes, or until a toothpick comes out clean. Cool on a rack for five minutes, and let cool completely before adding frosting.
For frosting, combine cream cheese, butter, and 3 butter in a medium bowl. Beat until fluffy, then add powdered sugar, vanilla, and dash of salt.
Peanut Buttery goodness.
Spread frosting evenly over cupcakes. You can sprinkle with peanuts if you like, I chose not too, which means they were less than 319 calories!
I will warn you, you can tell they are a low fat option of cupcakes; however, they are addicting. I think I got a little confused, and thought they were breakfast, lunch, and dessert. Oh well.. they're low fat, right? :)
Weekend's almost here, hope everyone has a great couple of days, see you back here on Monday!
1/4 cup butter, softened
1 cup sugar
1/2 cup egg substitute
1/2 cup mashed rip banana (this equals about 2 medium bananas)
1 teaspoon vanilla extract
1 3/4 cup flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup 1% milk (I used skim)
2 oz fat free or less fat cream cheese
1/4 cup creamy peanut butter
3 tablespoons butter softened
1 teaspoon vanilla extract
dash of salt
3 tablespoons chopped unsalted peanuts *optional
Preheat oven to 350 degrees F.
To prepare cupcakes, place butter and sugar in a large bowl and beat until blended.
Add egg substitute and continue to beat.
Add banana and vanilla extract, beat for one more minute.
Lightly spoon flour, baking soda, and salt into a bowl, and whisk together.
Add flour mixture and milk alternately to the sugar mixture. Beginning and ending with flour mixture.
Line cupcakes cups with liners, fill cups with batter.
Bake for around 20 minutes, or until toothpick comes out clean.
Cool for five minutes on wire rack. Cool completely before frosting.
To prepare frosting, combine cream cheese, peanut butter, and butter in a medium bowl. Beat until light and fluffy.
Add powdered sugar, vanilla, and salt.
Spread frosting evenly over cupcakes.
Sprinkle evenly with peanuts *optional.