Today is my blogiversary! It’s been 366 days (2012 is a leap year), 82 posts, and over 18,500 views since I keyed my first entery. WOW, 18,500 views! It never occurred to me that anyone besides my mom (Hi Mom :-)) would be interested in my humble little blog.
I know that compared to most in our blogging community, I’m a gal of few words, and I’m not going to get all wordy now. I’d just like to acknowledge all of you who visit, both those who drop by regularly and also those who’ve just popped in once or twice. You guys make blogging fun and in turn, have helped me focus on developing recipes and improving my skills (I now pay way more attention to the visual appeal of my baked goods than I used to). You are helping me become a better baker. Thank you 🙂
Now, on to the recipe…
The first recipe that I posted, was for Peanut Butter-Banana Cookies. I thought it would be fitting to combine those two flavours again, for my first year celebration.
Banana Cupcakes with Peanut Butter Frosting
1 1/2 cups All-Purpose Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
1/3 cup Canola Oil
3/4 cup Granulated Sugar
1 tsp Vanilla Extract
1/4 tsp Almond Extract
1/2 cup Pureed Banana
1/2 cup Non-Dairy Milk
Preheat oven to 350°F and place paper liners in cupcake tin.
Stir together the flour, baking powder, and salt. Set aside.
Beat the oil and sugar together. Beat in the extracts, and then the banana. Beat in the flour mixture in 3 or 4 additions, alternating with the milk.
Divide the batter evenly between the cupcake wells.
Bake for 15-20 minutes, until an inserted toothpick comes out clean. Cool in tin for 5 minutes before transferring to rack.
Cool completely before frosting. Decorate with drizzled chocolate sauce and sprinkles, if desired.
Makes 12 regular sized cupcakes. The ones I made for the picture are medium sized, and I got 18 from this recipe.