Ingredients:
2 1/4 Cup(s) flour
1 Teaspoon(s) baking powder
1/2 Teaspoon(s) baking soda
1/8 Teaspoon(s) salt
4 ripe banana
1 Cup(s) milk
1/4 Cup(s) butter
3 Tablespoon(s) brown sugar
1 egg
1 1/4 Cup(s) ricotta cheese
2 Tablespoon(s) cocoa powder |
Directions:
1. Preheat oven to 350F; line a 12 cup muffin tin with double paper liners.
2. Into a medium bowl, sift the flour, baking powder, baking soda, and salt.
3. In a large bowl, with an electric mixer on medium speed, beat the bananas, buttermilk, butter, 1/4 cup of brown sugar, and the egg. Stir in the flour mixture until just blended. Stir in the currants. Fill the muffin cups two thirds full with the batter. Bake until a toothpick inserted in center comes out clean, about 30 minutes. Cool completely in the pan on a rack.
4. Meanwhile, to prepare the frosting, in a food processor or blender, combine the ricotta, the remaining 3 tablespoons of brown sugar, the coco powder, and run; blend until smooth. Spread the frosting on the cooled cupcakes. |
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