Banana
Cupcakes
Ingredients
1 ¾ cups sifted cake flour
or all purpose flour
¼ cup whole wheat flour
1 cup sugar
2 ½ teaspoons baking powder
1 teaspoon salt
1/3 cup shortening or
butter
1 cup milk
1 egg
1 teaspoon vanilla extract
2 Bananas (mashed)
Method
1.
Preheat oven to 350F. Grease well and flour two 8 by 1 ½ -inch
layer-cake pans, or a 9-by-9-by1 3/4 –inch baking pan.
2.
Into large bowl of electric
mixer, sift flour with sugar, baking powder, and salt.
3.
Add shortening and
milk. At medium speed beat 2 minutes,
occasionally scraping side of bowl and guiding mixture into beaters with rubber
scraper.
4.
Add bananas.
5.
Add egg and vanilla; beat 2
minutes longer.
6.
Pour batter into prepared
pans; bake layers 25 to 30 minutes; square 30 to 35 minutes; or until surface
springs back when gently pressed with fingertip.
7.
Cool in pans 10
minutes. Remove from pans; cool thoroughly
on wire racks. Fill and frost as
desired.
Banana Cupcakes were made and prepared by
Shirley-Ann Pearman
Photography
by Shirley-Ann Pearman
Recipe
was taken from McCall CookBook, the chapter on “One-Bowl Cakes”, page 123 an
edition of between 1950 – 1960s
THANK
YOU!
ShirleyAnn
Pearman
Recipe
Marketing
No comments:
Post a Comment