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Ingredients

2 cups MAGNOLIA ALL PURPOSE FLOUR
1 tsp baking soda
1 tsp iodized fine salt
1/4 tsp cinnamon powder
1/4 cup MAGNOLIA ALL-PURPOSE CREAM
1 tsp vinegar
1/4 tsp cinnamon powder
1/4 cup MAGNOLIA ALL-PURPOSE CREAM
1/2 cup MAGNOLIA BUTTER-LICIOUS!
1 cup brown sugar
2 pc MAGNOLIA BROWN EGGS
1 cup ripe bananas (Lakatan)
1 tsp vanilla
1/2 cup chocolate chips
1/2 cup chopped nuts
2 tbsp iodized rock salt
CARAMEL FROSTING:
3/4 cup cornstarch
3/4 cup sugar
3 cups MAGNOLIA PUREFRESH NATURAL COW'S MILK
1/3 cup MAGNOLIA BUTTER-LICIOUS!

Procedure

  1. Preheat oven to 350°F. Grease and flour muffin pans.
  2. Sift together flour, baking soda, salt and cinnamon powder.
  3. Combine cream and vinegar. Set aside.
  4. Cream Butter-licious! in bowl until light. Add brown sugar. Mix well. Add eggs one piece at a time, mixing well after each addition. Add mashed ripe bananas then choco chips and nuts. Scoop into lined cupcake molds.
  5. Stir in liquid into dry ingredients and mix until smooth.
  6. Bake for 20-25 minutes or until done. Set aside to cool.
  7. Combine cornstarch, sugar and milk in a saucepan. Cook over medium heat while continually whisking until mixture thickens.Turn off heat then add Butter-licious!. Mix well. Let cool. Spread on top of cupcakes then sprinkle with rock salt.

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