Page 141 - Cupcakes

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 24

cupcake cups with paper liners. Set the pans aside.

2. Prepare the cupcake batter: Place the banana pieces in a blender and pulse to
puree, 10 seconds. This makes about ½ cup banana puree. Add the pineapple and
pulse until smooth, 10 seconds or more. Add the yogurt, cinnamon, and eggs and
pulse until well combined, 30 seconds.

the CupcakeDoctor says...

You can use whatever fruit you have available, especially peeled ripe
peaches, pears, bananas, and berries. You need 1½ cups fruit and 1 cup
yogurt. There is no need for oil, because the fruit keeps the cupcakes moist.

3. Place the cake mix in a large mixing bowl. Pour the blender mixture over the
mix, and stir with a wooden spoon to combine well, 50 strokes. Spoon or scoop

⅓ cup batter into each lined cupcake cup, filling it three quarters of the way full.
(You will get between 22 and 24 cupcakes; remove the empty liners, if any.)
Place the pans in the oven.

4. Bake the cupcakes until they are golden and spring back when lightly pressed
with your finger, 20 to 25 minutes. Remove the pans from the oven and place
them on wire racks to cool for 5 minutes. Run a dinner knife around the edges of

the cupcake liners, lift the cupcakes up from the bottoms of the cups using the
end of the knife, and pick them out of the cups carefully with your fingertips.
Place them on a wire rack to cool for 15 minutes before frosting.

5 Kid-Friendly Ways to Frost a Plain Yellow Cupcake

1. Cinnamon Cream Cheese Frosting (page 338)

2. Lemony Cream (page 350)

3. Marshmallow Frosting (page 348)