These cup cakes came out absolutley amazing! I adapted this recipe to use honey inplace of some of the sugar and all of the vanilla extract in the frosting. I also used plain chobani yogurt instead of sour cream, I love experimenting and changing recipes a little bit. I its so much fun to see if it works in this case it wourk out perfectly!
2/3 C butter, softened
1/2 C sugar
1/4 raw
honey (wildflower or clover)
1 teaspoon vanilla extract
1 teaspoon vanilla extract
2 eggs-
lightly beaten
3/4 C greek yogurt
3/4 C greek yogurt
1 C mashed
banana
2 ¼ C flour
1/4
teaspoon soda
Directions:
1.Preheat
oven to 350 F
2.Prep muffin tins
3.Using an electric mixer, beat butter, sugar, honey and vanilla until pale and creamy.
4. Add eggs,1/2 of mixture at a time.
5. Gently fold in yogurt and bananas.
6. Sift flour soda over batter and gently fold through.
7. Spoon batter into cake pan, smooth surface, and bake for 50 to 60 minutes or until a skewer inserted into the center comes out clean.
8. Stand for 5 minutes before turning out onto a wire rack.
Cream Cheese Frosting
2.Prep muffin tins
3.Using an electric mixer, beat butter, sugar, honey and vanilla until pale and creamy.
4. Add eggs,1/2 of mixture at a time.
5. Gently fold in yogurt and bananas.
6. Sift flour soda over batter and gently fold through.
7. Spoon batter into cake pan, smooth surface, and bake for 50 to 60 minutes or until a skewer inserted into the center comes out clean.
8. Stand for 5 minutes before turning out onto a wire rack.
Cream Cheese Frosting
4 ounces
cream cheese
1 ½ C confectioners’
sugar
1 t raw honey
1 T milk
1 T milk
Directions:
1. Beat cream cheese and honey until fluffy (scrape the bowl a lot!)
2. Add confectioners’ sugar ½ cup at a time
3. Add milk and mix until fluffy
