Friday, October 15, 2010

Banana Cupcakes with Vanilla Frosting

Big A's school called me yesterday afternoon because she had a low grade fever and tummy ache. Turns out her complaining yesterday morning was truthful after all! Adam and I were skeptical since she claims to be sick pretty much every day. I tried to explain to her why this was a good example of how harmful it is for her to be faking all the time. We have just stopped believing her! She said, "You know how the teachers knew I was really sick mommy? I was whiny." I didn't dare say what I was thinking at that point, which was, "That wouldn't have been a good indication for us because you always whine at home."

Anyways, I stayed home with her today and by 10am I had a tension headache. She was feeling well enough to drive me insane. She wouldn't play by herself so I couldn't get any work done. We did a number of activities together including some baking. I would have preferred something healthier but she was insistent on making cupcakes with frosting and sprinkles. I made them as healthy as possible and they turned out delicious.

4 ripe bananas, mashed
2 eggs
1/4 cup organic canola oil
1/2 cup organic agave syrup or honey or maple syrup
1 tsp vanilla
1/2 cup buttermilk (or 1 tbls vinegar + milk to make 1/2 cup)
2.5 cups organic whole wheat flour
2 tsp baking powder
1/2 tsp baking powder
1/2 tsp sea salt
1 tsp cinnamon (Big A actually dumped in about 3-4 tbls!)

Whisk together wet ingredients in big bowl. Stir together dry ingredients and dump into wet. Mix just until combined. Fill greased muffin tins to top and bake at 400F for 18 minutes. Makes 12 large cupcakes.

2 tbls butter, softened
2 tsp vanilla extract
3-4 cups icing sugar
1/4-1/2 cup milk or water

Beat butter and vanilla together. Add icing sugar and then a small amount of liquid until you have a thick fluffy frosting. Generously ice cooled cupcakes. Add sprinkles if desired (I use the all natural kind from the health food store without nasty chemicals or artificial colours).

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