BERRY PRETTY FLOWER CUPCAKES

 

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Ingredients

  • 1 cup whole-wheat flour
  • 3/4 cup all-purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup unsalted butter, softened
  • 2/3 cup maple syrup
  • 1 teaspoon grated lemon zest (colored portion of peel)
  • 1 egg
  • 1 1/2 cups mashed ripe banana (about 2 ripe bananas)
  • Cream cheese frosting (see recipe)
  • Assorted fresh berries
  • Green frosting in a tube

Directions

  • Preheat oven to 350 degrees. Line 1 or 2 12-cup muffin tins with paper liners.
  • Sift flours into a large bowl. Add baking powder and salt; whisk to mix well.
  • In a medium bowl, beat butter, maple syrup and lemon zest with an electric mixer until creamy. Add egg and banana; mix well. Scrape wet ingredients into dry ingredients; stir gently to combine.
  • Pour batter into paper liners, filling to slightly more than two-thirds full. Bake until a toothpick inserted near the center of a cupcake comes out clean, about 20 to 25 minutes. Let cool in pans for 5 minutes, then cool completely on a wire rack. Frost with Cream Cheese Frosting.
  • To decorate, wash and dry berries. If using strawberries, remove stems and slice thinly. Arrange berries on cupcakes to resemble flowers. Draw on stems and grass with green frosting.
  • Per frosted cupcake (based on 12 cupcakes): 525 calories; 25g fat (43 percent calories from fat); 16g saturated fat; 85mg cholesterol; 5g protein; 70g carbohydrate; 51g sugar; 2g fiber; 257mg sodium; 92mg calcium; 222mg potassium.

Notes

Pulled from an article in the St. Louis Post Dispatch.

Adapted from "Bake Me A Cake: Fun and Easy Treats for Kids," by Megan Brenn-White (HarperResource, $19.95).

Categories: Cupcakes  Dessert 
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