BANANAS N’ NUTSCAKES

it’s been a while since i baked anything other than emergency microwave brownies and muddy buddies (which aren’t baked at all, actually), so today i decided to make something yum. enter banana cupcakes with vanilla frosting topped with wet walnuts. they’re sweet and moist and purdy good if i do say so myself.

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BANANA CUPCAKES

1.5c all purpose flour
2t baking powder
1/2t salt
1c sugar
1/2c margarine
2 fleggs (2T ground flax + 6T water simmered until goopy)
1c mashed bananas (about 2 bananas)
2t vanilla extract

preheat to 350ºF. if your bananas aren’t ripe enough (very ripe.. like lots of black spots), you can throw them in the oven while it gets up to temperature. cream the sugar and margarine together. mix in the vanilla, flax eggs and banana. sift the dry ingredients and mix them all in. line 12 cupcake liners and bake for 20 minutes or until a toothpick comes out clean. cool on a wire rack.

VANILLA FROSTING

3.5-4c powdered sugar
1/2c margarine
1/4c nondairy milk
1/2t vanilla extract

cream everything together and pipe onto the completely cooled cupcakes.

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RUMMY MAPLE WALNUTS

2T maple syrup
1T water
1t arrowroot
1/4c walnuts
splash of rum (optional)

heat everything in a pot over medium heat and simmer until the liquid starts to thicken up. let it cool before topping the cupcakes–it will melt the frosting a little bit. it may melt less if you let the frosting harden a little before adding the warm walnuts.

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YIELD: 14 cupcakes

eat and enjoy!

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