Banana Cupcake

Ingredients:
1 cup all purpose-flour
1 tsp double acting baking powder
1/4 tsp baking soda
1/4 tsp iodized fine salt
1/4 cup butter or margarine
1/2 cup + 2 tbsp sugar
2 pcs eggs
5 pcs medium ripe bongolan bananas, mashed
1 can (234 g) fresh cut crushed pineapple, well drained (reserve 3 tbsp syrup)
3 tbsp roasted cashew nuts, chopped
1 tsp vanilla


Directions:
1. Combine flour, baking powder, baking soda and salt. Set aside. Beat margarine until fluffy. Add sugar gradually and eggs one at a time. Mix well. Set aside.
2. Combine mashed banana, pineapple syrup, fresh cut crushed pineapple and vanilla. Alternately add flour and banana mixture to margarine mixture. Fold in half of nuts. Blend well.
3. Pour batter in greased muffin pan to about 3/4 full. Top with remaining nuts. Bake in a preheated oven at 350F for 35 minutes. If using a turbo broiler, bake in a greased 9" x 12" x 5" local pan at 350F for 35 minutes.

Makes 12 muffins.
It is a good source of Vitamin C - helps fight common infections.
Top with cream and candy rainbow sprinkles to make your cupcakes more colorful and festive.


Source: Del Monte Kitchenomics