Low-Fat Roasted Banana Cupcakes
(adapted from Martha Stewart, changes in italics)
Makes 80 Mini Cupcakes
3 ripe bananas, plus 1-2 more for garnish
2 cups cake flour, sifted
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1/2 cup (1 stick) unsalted light butter, room temperature
3/4 cup sugar
3 large eggs
1/2 cup reduced fat sour cream
1 tbsp vanilla extract
1. Preheat oven to 400 degrees. Line muffin tins with paper liners. Place 3 whole unpeeled bananas on a baking sheet and roast 15 minutes (the peels will darken). Meanwhile, sift together cake flour, baking soda, baking powder, and salt. Remove bananas from oven and let cool before peeling. Reduce oven temperature to 350 degrees.
2. With a mixer on med-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated. Add roasted bananas, and beat to combine. Add flour mixture in three batches, alternating with two additions of sour cream, and beating until just combined after each. Beat in vanilla.
3. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a tester in the center comes out clean, about 20 minutes. Allow to cool completely before frosting. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.
Chocolate Cream Cheese Frosting
For the low fat chocolate version used this recipe. Just substitute 1/3 less fat cream cheese and use 3 cups powdered sugar and 1 cup cocoa powder. Enjoy!
Caramel Sauce
Nutrition Info:
1 mini cupcake, w/ 1 tsp caramel, & 1tsp frosting
Calories = 95
Fat = 5
Fiber = .5
I am soooo trying these. I gave up desserts but I need a fix so these are a good diet cheat!
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