Thursday, June 23, 2011

Kalhua White Russian Banana Cupcakes

This recipe has been adapted from the Cute And Delicious Blog's Posting October 2009
Kahlua batter
½ cup light vanilla soy milk
½ tsp rice vinegar
2 ripe bananas
1 ¼ cup white whole wheat flour
1 Tbsp corn starch
¼ tsp baking soda
¼ tsp baking powder
1/8 tsp salt
¼ cup plus 1 Tbsp Splenda
3 TBSP Unsweetened Applesauce
½ tsp vanilla
1 tsp instant coffee 
3 TBSP  Kahlua White Russian Mix

Cream batter
½ cup light vanilla soy milk
½ tsp rice vinegar
1 cup + 2 Tbsp white whole wheat flour
¼ tsp baking soda
¼ tsp baking powder
¼ cup plus 2 Tbsp Splenda
4 Tbsp Unsweetened applesauce
1 tsp vanilla
1 tsp Kahlua White Russian Mix
White Russian Frosting
1/4 cup Smart Balance Light
4 Tbsp Kahlua White Russian Mix
2 cups Splenda

Preheat the oven to 350°. Fill cupcake tray with foil liners that you have sprayed with cooking spray. I do not have a cupcake pan so I used a 12 cup muffin pan with foil liners and an extra cake pan lined with parchment paper.
The trick with this recipe is to make both batters at the same time. That means mix all your wet ingredients and all your dry ingredients for both batches and then combine them both together. That means you should be working with four bowls.
Mix soy milk and vinegar and set aside. Combine all the dry ingredients for both batters in two separate bowls. In two more bowls, combine all wet ingredients adding the soy milk mixture last. Mix the wet and dry for the Kahlua batter until there aren’t any noticeable lumps. Divide between the 12 cups. Then mix wet and dry for the creme mixture and fill the cups the remaining 3/4 full.
Bake for 20 minutes or until a toothpick inserted comes out clean. Let cool on a rack completely.
For the frosting, beat the Smart Balance until smooth. Add the Kahlua and beat until fully combined. Add 1 cup of Splenda and beat until smooth again. Add more Splenda as necessary. A note on this, I used the light Smart Balance which is not as dense as the regular stuff so I used 1 1/2 cups of Splenda, I imagine only 3/4 cup will be needed though normally. Also, double the recipe if you want to pipe the frosting. You might need to add more flour. My frosting is not as thick as it would be if you use powdered sugar. I have to watch my sugar level so I can't use any powdered sugar, regular sugar, brown sugar, raw sugar or any prepared frosting unless it is sugar-free and made with Splenda or Lo Han Fruit Concentrate Sweetener.

Ready to Frost

Frosted This Has Consistency of Frosting Your Dribble on a Cinnamon Roll. Very Rich

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