Banana-Toffee Picnic Cupcakes

Name: Banana-Toffee Picnic Cupcakes
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 24
Cuisine: American
Ingredients: 1 teaspoons almond extract; 237 milliliters mashed very ripe bananas (2 medium); 3 eggs; 118 milliliters toffee bits; 79 milliliters vegetable oil; 79 milliliters water; 1 box Betty yellow cake mix

The recipe Banana-Toffee Picnic Cupcakes could satisfy your American craving in roughly 40 minutes. One portion of this dish contains approximately 2g of protein, 4g of fat, and a total of 124 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 24. Not a lot of people really liked this dessert. Head to the store and pick up vegetable oil, bananas, toffee bits, and a few other things to make it today. It is a good option if you're following a dairy free diet.

Instructions

Heat oven to 350F (325F for dark or nonstick pan).

Equipment you will use

Oven

Frying Pan

Place paper baking cup in each of 24 regular-size muffin cups.

Equipment you will use

Muffin Liners

In large bowl, beat cake mix, bananas, water, oil, almond extract and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in toffee bits. Divide batter evenly among muffin cups.

Ingredients you will need

Almond Extract

Toffee Pieces

Cake Mix

Banana

Water

Egg

Cooking Oil

Equipment you will use

Hand Mixer

Muffin Liners

Bowl

Bake 18 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Immediately remove from pans to cooling racks. Cool completely, about 30 minutes. Store loosely covered.

Equipment you will use

Toothpicks