Banana blueberry cupcakes are sure to impress | Taste

I love eating bananas, especially sliced ​​in my morning cereal. I like how they brown.

But sometimes the bananas are more ripe than I like. That’s when I start looking for recipes that use ripe bananas. I found a recipe from which combines ripe bananas and blueberries.

Even though these two fruits bake like a cupcake, they have health benefits. Bananas are one of the highest sources of potassium. They can help the heart function properly by offsetting the effect of salt in raising blood pressure. Blueberries are also a heart-healthy food because they also contain potassium and vitamin K. Vitamin K makes proteins that are needed for blood clotting.

The best part about this recipe is that it starts with a yellow cake mix. If using cake mix, sift it to remove lumps and add air to the cake mix.

Before adding the eggs to the cake mix, you will also add air to help the cake rise before adding the eggs to the cake.

With this recipe, I mixed the ingredients by hand. You can use an electric hand mixer, but the more you mix, the more gluten is produced. You don’t want to overmix with cake products, as too much gluten creates a less tender cupcake.

Mash the bananas and set aside. Sift the cake mix into a large bowl. Add mashed bananas, oil, sour cream, vanilla extract and mix until well combined. Mix in the blueberries that we dusted with flour.

Dusting the blueberries with flour helps prevent the berries from sinking to the bottom of the cupcakes. I put two spoonfuls of flour in a zip-lock plastic bag, added the blueberries and shook it.

Fresh blueberries should be washed and dried before adding to the flour. If using frozen blueberries, do not thaw them before dusting with flour.

Fill the cupcakes three-quarters full with the cake mixture. Bake at 350 degrees for 15 to 20 minutes. Oven temperatures vary, so set the timer for the smallest amount possible. If the cupcakes are not done, add one minute until they are done. Place the cupcake liners on a cooling rack for 5 minutes. Remove the cupcakes and continue cooling.

While the cupcakes are cooling, prepare the cream cheese frosting. Using a stand mixer or hand mixer, combine the softened cream cheese and softened butter until light and fluffy. Add the vanilla extract, one tablespoon of heavy cream, and two cups of sifted powdered sugar. Slowly add the remaining powdered sugar.

If needed for spreading consistency, add another tablespoon of heavy cream. Spread the icing on the cupcakes and decorate them with a fresh blueberry.

Since the frosting is cream cheese, these cupcakes should be stored in the refrigerator if not eaten right away. I took these cupcakes to a meeting in Frankfort last week. One of the comments was, “These cupcakes are 100% absolutely delicious.”

Cherie Mingus is a retired teacher who taught family and consumer science at Central Hardin High School. You can contact her at [email protected].

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