MY “1” BANANA-CRAISINS-GUAVA CUPCAKES FOR WHEN YOU CRAVE THEM!

These cupcakes are perfect for a small family. You can serve them at breakfast in the morning with some fresh fruits, or with your afternoon cup of tea, or serve them after dinner as dessert. Furthermore, you can slice them in half, fill them with guava paste and put the top back. Or you can spread the guava on top and garnish with a mint leave. Winners!
 
Category:  DESSERT
Approx. Prep and Cook Time: 35 Minutes
Approximate Cost:    $3.41 or .68 cents per cupcake
Difficulty Level:  Easy
Allergens, Other:  NOT Gluten Free     
Servings: 5 to 6 regular cupcakes size
 
Ingredients
1 very ripe (black) banana (mashed) (.20)
½ c. All-purpose flour (.25)
½ tsp. baking soda (.10)
½ tsp. Cinnamon (.10)
½ tsp. Nutmeg (.10)
½ tsp. ground ginger (.10)
Pinch salt (0)
 
1 egg at room temperature (.16)
½ c. organic sugar (.30)
2 tbsp. brown sugar (.10)
¼ c. unsalted butter .60)
 
1 tbsp. peanut oil (.20)
1 tsp. vanilla extract ($1.00)
½ c. evaporated milk (or buttermilk, or almond milk) (.20)
Directions

• Preheat oven at 350 degrees, place 5 to 7 wrappers in a cupcake mold, set aside.
• Measure in a small bowl the flour, baking, soda, cinnamon, nutmeg, ground ginger and a pinch salt. Wisk to combine and set aside.
• In a separate bowl, med-size, add the white and brown sugars, butter and cream until soft.
• Add the egg, vanilla, peanut oil, beat until all ingredients are combined, then add the mashed banana and mix well, the mix will not be smooth.
• Add half of the flour mixture that you put aside and mix just until combined, then add the milk and whatever is left of your flour. Mix just until all ingredients are combined.
• Place the batter into the cupcake mold with wrappers and bake at 350 degrees for about 25 to 30 minutes or until a toothpick comes out clear. (Remember, all ovens are not equal and bake differently.
• When done, remove from oven and allow to cool before serving.

 
HACK: Homemade Buttermilk: There are a couple of ways to make 1 cup of buttermilk if we don’t have it at home when a recipe calls for it.
I mix ½ c. of milk with 1 ½ tsp. of lemon juice (or vinegar).  I wait until the milk start to separate the fat from the water, then add more milk to complete 1 cup. Done.