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Lip-smackin' Cupcakes |
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Serves: 6 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Lip-smackin' Cupcakes recipe on the web!!* See note below. * "If you want to make more than 6 cupcakes, make more batter while the first ones are cooking, then bake while the first ones are cooling. The melted chips are great for a frosting." 1. Place two paper cupcake liners in each microwavable muffin-pan cup or in six custard cups. Set aside until later. 2. Mix in a medium bowl, 1/2 cup all-purpose flour, 1/3 cup sugar, 1/4 teaspoon baking soda, and 1/8 teaspoon salt. Add 1/3 cup mashed ripe banana (1 small), 1 egg, 2 tablespoons vegetable oil, 2 tablespoons chopped nuts, and 1/2 teaspoon vanilla extract. Stir until blended. Fill cupcake liners half full. 3. Place muffin pan in microwave oven. If using the custard cups, place in a circle on a 12-inch microwavable plate and place in microwave oven. 4. Microwave, uncovered, at 100% power (700 watts) for 2 minutes. Turn muffin pan or plate one-half turn. Microwave at 100% power 1 minute longer or until a toothpick stuck into the center of the cupcake comes out clean. Remove from microwave oven, (Any moist spots on top will continue to cook while it stands.) 5. Wait for 1 minute. Remove cupcakes from muffin pan or custard cups. Place on a wire rack and wait for 15 minutes to cool. 6. After the 15 minutes, place in a small microwavable bowl or cup, 1/3 cup butterscotch, semisweet chocolate or peanut butter chips. 7. Microwave, uncovered, at 100% power for 1 minute. Stir until smooth. If not melted enough, microwave at 100% power 30 seconds longer. Spread on top of cupcakes. Creamy Cheesecake Pie Lip-smackin' Cupcakes Chocolate Walnut Cake Brandied Fruitcake Mocha Brownie Loaf |
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