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
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.
1 Comment
10/10/2022 09:11:24 am
hanks for sharing the article, and more importantly, your personal experience mindfully using our emotions as data about our inner state and knowing when it’s better to de-escalate by taking a time out are great tools. Appreciate you reading and sharing your story since I can certainly relate and I think others can to
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ABOUT THE AuthorI am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler. Categories |