Ingredients
Cupcakes
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
3/4 cup superfine sugar
1/2 cup safflower oil
2 eggs
1/2 cup mashed banana
1 1/2 tablespoons grated orange zest
1/2 cup shredded carrot
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Preheat oven to 350°; place 12 paper baking cups in a muffin tin. In a bowl, sift flour, baking powder, and cinnamon. In a bigger bowl, cream the sugar and oil with an electric mixer until light and fluffy. Beat in the eggs slowly; then stir in the dry ingredients in 3 batches. Add in the rest of the ingredients; stir until combined. Spoon the batter into the cups; bake for 20-25 minutes or until test done. Remove pan from oven and cool for 5 minutes; remove cupcakes and cool on wire rack. Make the frosting: beat the butter in a bowl; add in the remaining ingredients; stir to combine. Smear the frosting onto the cupcakes. **May store unfrosted cupcakes in an airtight container for up to 3 days, or freeze for up to 3 months.
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Rotating stand for smooth cake frosting and decorating
Complete tip collection — round, star, leaf, petal, specialty
Angled blade for cake frosting, sauce spreading, plating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers