I’ve got a real treat for you guys this evening!
I’m actually headed out for Happy Hour with my friends Kate & Meg in a little while, and then we’re going over to the boys’ softball game tonight, so it might be a little bit later of an evening.
Since I’m still not sure what’s planned for dinner, I didn’t want to leave all my favorite readers hangin’, so I have a little recipe to share with you all!
Banana Toffee Picnic Cupcakes
These babies were probably one of the easiest but most flavorful cupcakes to make – they’re a MUST TRY.
I had some suuuuuper ripe bananas to use up, and I found this recipe while perusing the Betty Crocker website, so I figured I’d give it a shot!
The original recipe called for your standard water + vegetable oil + eggs, but I figured: why not make it a soda cake???
Headed into the oven…
YUM!! :-P
I was able to hold myself off from devouring them for all of about 10 minutes — I drizzled mine with a tiny bit of caramel syrup on top…
It literally melted in my mouth. The cupcake was soooo moist, with just the perfect hint of banana, and the extra crunch and sweetness of the toffee bits on top. All of that paired with the ooey, gooey caramel, and I was in love. I’ll be interested to see how long these last in the house! ;)
Banana Toffee Picnic Cupcakes
(adapted from Betty Crocker’s Banana Toffee Picnic Cake recipe)
1 box yellow cake mix
1 cup mashed very ripe bananas (about 2 medium)
1 can diet Sierra Mist soda
1/2 tsp almond extract
1/2 cup toffee bits
Directions:
- Heat over to 350 degrees. Line cupcake pan with liners, or spray with nonstick cooking spray.
- Beat cake mix, bananas, soda, and almond extract with electric mixer on low speed for 30 seconds. Beat on medium speed 2 minutes. Fill cupcake liners 2/3 full with batter. Sprinkle toffee bits evenly over each cupcake.
- Bake 18-20 minutes or until toothpick inserted in center comes out clean.
- If desired, drizzle with caramel syrup when serving. ENJOY! :)
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