|Sifted cake flour||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Sugar||1 Cup (16 tbs)|
|Mashed ripe bananas||1 Cup (16 tbs) (About 2 Medium Sized Bananas)|
|Dairy sour cream||1⁄4 Cup (4 tbs)|
Sift the flour, baking soda, and salt together.
Cream the butter with extract.
Add the sugar gradually, beating thoroughly.
Add the eggs, one at a time, beating until light and fluffy after each addition.
Blend in banana.
Beating only until blended after each addition, alternately add dry ingredients in thirds and sour cream in halves to creamed mixture.
Spoon batter into 2 1/2 inch muffin-pan wells lined with paper baking cups or greased (bottoms only), filling each about two thirds full.
Bake at 350Â°F 25 to 28 minutes, or until cakes test done.
Remove from pans and cool.
Cut a cone-shaped piece from top of each cupcake.
Fill with whipped dessert topping or sweetened whipped cream and set tops in place.
Serving size: Complete recipe
Calories 2983 Calories from Fat 1009
% Daily Value*
Total Fat 115 g176.4%
Saturated Fat 67.8 g339.1%
Trans Fat 0 g
Cholesterol 694.8 mg231.6%
Sodium 3509.8 mg146.2%
Total Carbohydrates 454 g151.2%
Dietary Fiber 13.4 g53.7%
Sugars 204.1 g
Protein 35 g70.5%
Vitamin A 72.6% Vitamin C 0.86%
Calcium 18.2% Iron 112.7%
*Based on a 2000 Calorie diet