Page 139 - Cupcakes

PINEAPPLE BANANA SMOOTHIE CUPCAKES

WITH PINEAPPLE BUTTERCREAM

• • • • •

My girls love to whip up fruit smoothies in the blender, and smoothies are a fun
party food. This cupcake is much like a smoothie in that the wet ingredients—
the fruit, yogurt, and eggs—are pureed in the blender. Then the smoothie is
poured over yellow cake mix and stirred just until everything comes together. I
love the tropical flavors of the banana and pineapple, but feel free to use any
fruit you have on hand.

MAKES 22 TO 24 CUPCAKES (2½ INCHES EACH)
PREPARATION TIME: 10 MINUTES

BAKING TIME: 20 TO 25 MINUTES

ASSEMBLY TIME: 10 MINUTES

24 paper liners for cupcake pans (2½-inch size)

CUPCAKES:

1 ripe medium-size banana, cut into 5 to 6 pieces (about 1 cup; see “the
Cupcake Doctor says”)
1 can (8 ounces) shredded pineapple, drained, and juice reserved

1 cup (8 ounces) vanilla yogurt
½ teaspoon ground cinnamon

3 large eggs
1 package (18.25 ounces) plain yellow cake mix