Page 346 - Chocolate Cake Doctor

328 M U F F I N S , C U P C A K E S , A N D L I T T L E C A K E S

1. Place a rack in the center of the oven the pans from the oven and place them on
and preheat the oven to 350°F. Line 24 wire racks to cool for 5 minutes. Run a
muffin cups with paper liners. Set the dinner knife around the edges of the cup-
pans aside. cake liners, lift the cupcakes up from the
bottom of the pan using the end of the
2. Place the banana slices in a large
knife, and pick them out of the cups care-
mixing bowl. Blend with the electric mixer
fully with your fingertips. Place them on a
on low speed for 30 seconds or until they
wire rack to cool for 15 minutes before
are mashed. Add the cake mix, butter-
frosting.
milk, oil, eggs, and vanilla. Blend with the
electric mixer on low speed for 1 minute. 4. Meanwhile, prepare half a recipe of the
Stop the machine and scrape down the Pineapple Cream Cheese Frosting.
sides of the bowl with a rubber spatula.
Increase the mixer speed to medium and 5. With a long metal spatula, spread a
beat 2 minutes more, scraping the sides heaping tablespoon of frosting on each
down again if needed. The batter should cupcake until smooth. Serve.
look thick and well combined. Spoon the
Place these cupcakes, uncovered or in
batter into the lined muffin cups, filling
a cake saver, in the refrigerator until the
each liner two thirds of the way full. (You
frosting sets, 20 minutes. Then store them,
will get between 22 and 24 cupcakes; re -
in a cake saver or under a glass dome, at
move the empty liners, if any.) Place the
room temperature for up to 3 days or in the
pans in the oven.
refrigerator for up to 1 week. Or freeze them,
3. Bake the cupcakes until they spring wrapped in aluminum foil or in a cake
back when lightly pressed with your fin- saver, for up to 6 months. Thaw the cup-
ger and a toothpick inserted in the center cakes overnight in the refrigerator before
comes out clean, 20 to 25 minutes. Remove serving.