Dessert: Banana-Toffee Cupcakes Recipe | Myrecipes

Recipe by Robert Landolphi Sticky, sweet, and bursting with bananas, these cupcakes provide the perfect antidote for the after-school munchies.

This recipe includes fertility superfoods such as:

Cinnamon

Health and fertility benefits of Banana-Toffee Cupcakes Recipe | Myrecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

5.2 ounces white rice flour (about 1 cup)
2.1 ounces sweet white sorghum flour (about 1/2 cup)
2.3 ounces cornstarch (about 1/2 cup)
1 teaspoon baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground cinnamon
3/4 cup granulated sugar
3/4 cup mashed ripe banana (about 2 small bananas)
1/2 cup canola oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup 2% reduced-fat milk
Cooking spray

Instructions

Preheat oven to 350 °.
To prepare cupcakes, weigh or lightly spoon flours and cornstarch into dry measuring cups; level with a knife. Combine flours, cornstarch, baking powder, and next 4 ingredients (through cinnamon) in a medium bowl; stir with a whisk.
Combine granulated sugar, banana, and canola oil in a large bowl; beat with a mixer at medium speed until smooth. Add eggs, 1 at a time, beating well after each addition. Beat in 1 teaspoon vanilla. Add flour mixture and 1/2 cup milk alternately to sugar mixture, beginning and ending with flour mixture.
Place 18 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 350 ° for 24 minutes or until a wooden pick inserted in center comes out clean. Cool 5 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.
To prepare frosting, heat butter in a small saucepan over medium heat; cook 2 minutes or until browned, stirring constantly. Remove from heat; cool 5 minutes.
Place browned butter, powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla in a medium bowl; beat with a mixer at low speed until smooth. Spread frosting over cupcakes, and sprinkle with brickle chips.

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