BANANA TOFFEE PICNIC CUPCAKES
1 package Betty Crocker SuperMoist golden vanilla cake mix
1/3 cup water
1/2 cup vegetable oil
3 eggs
1 teaspoon almond extract
3 medium bananas, mashed (1 1/4 cups)
1 (6 ounces) package toffee chips (1 cup)*
Heat oven to 350 degrees F. Line 36 medium muffin cups, 2 1/2 x 1/4 inches, with paper baking cups.
Beat cake mix (dry), water, oil, eggs and almond extract in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Beat in bananas until smooth. Stir in toffee chips. Divide batter evenly among muffin cups.
Bake about 25 minutes or until golden brown; immediately remove from pan.
*SUBSTITUTION:
Stir in 1 cup miniature semisweet chocolate chips in place of the toffee chips, or for the really indulgent, toss in a cup of both!
Makes 36 cupcakes
Makes From: Recipelink.com
Source: Recipe booklet: Picnics, Grilling and Camping, Betty Crocker Recipe Magazine #152, June, 1999
1 package Betty Crocker SuperMoist golden vanilla cake mix
1/3 cup water
1/2 cup vegetable oil
3 eggs
1 teaspoon almond extract
3 medium bananas, mashed (1 1/4 cups)
1 (6 ounces) package toffee chips (1 cup)*
Heat oven to 350 degrees F. Line 36 medium muffin cups, 2 1/2 x 1/4 inches, with paper baking cups.
Beat cake mix (dry), water, oil, eggs and almond extract in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Beat in bananas until smooth. Stir in toffee chips. Divide batter evenly among muffin cups.
Bake about 25 minutes or until golden brown; immediately remove from pan.
*SUBSTITUTION:
Stir in 1 cup miniature semisweet chocolate chips in place of the toffee chips, or for the really indulgent, toss in a cup of both!
Makes 36 cupcakes
Makes From: Recipelink.com
Source: Recipe booklet: Picnics, Grilling and Camping, Betty Crocker Recipe Magazine #152, June, 1999
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