With the Hubs watching his sugar intake,
I don't bake too often unless I have a good reason to bake.
I enjoy baking so a reason to do so makes me happy!
We had a dinner after church last Sunday and I was supposed to bring a dessert.
Cupcakes are great for a group dessert.
No having to cut and serve anything!
Now to decide what kind of cupcakes to make...
once again I had some overripe bananas,
but I already made banana cupcakes recently and shared them at our Bible study.
What about banana AND pineapple AND coconut?
A tropical cupcake!
Sounds yummy, huh?
Yes, they were yummy!
Here's how I made them...
Using your mixer mix the following until well combined:
3 eggs, beaten
4 medium bananas, well mashed
1 8oz. can crushed pineapple, do not drain
1/2 cup canola oil
1 1/2 teaspoons vanilla
2 cups sugar, (I may try 1 1/2 cups next time)
Add 1/2 cup shredded coconut and combine.
Whisk or sift together dry ingredients:
3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Add dry ingredients to the wet ingredients and beat on low until combined.
Fill cupcake wrappers in muffin pan 3/4 full.
Bake in pre-heated 350 degree oven approximately 20 minutes, or until clean toothpick inserted in center of cupcake comes out clean.
Makes 24 cupcakes.
When completely cool frost with cream cheese frosting.
In mixer, cream together 8 oz. of room temperature cream cheese and 1/2 cup, (one cube), of room temperature butter.
Add 1 teaspoon vanilla and combine.
Add 1 lb. powdered sugar about one cup at a time.
If too thick thin down with a wee bit of milk or pineapple juice.
If too thin add a bit more powdered sugar.
Top with a sprinkle of toasted coconut.
(To toast coconut, spread out in thin layer on parchment paper covered cookie sheet. Place in 350 degree oven and toast til golden brown. Be sure to keep an eye on it to prevent scorching.)