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Banana Cupcakes with Chocolate Chips and whipped icing


  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1 tablespoon Clabber Girl Baking Powder
  • 1/2 teaspoon salt
  • 1/2 cup soft shortening
  • 3/4 cup mashed ripe bananas (about 2 medium)
  • 1/3 cup evaporated milk
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 1 package (6 ozs.) semi-sweet chocolate chips
  • Frosting:
  • 1 cup granulated sugar
  • 2 egg whites
  • 4 tablespoons cold water
  • 2 teaspoons white corn syrup
  • 1/8 teaspoon salt
  • Garnish: Semisweet chocolate bar


Preheat oven to 375°F. In a large bowl, sift together flour, sugar, Clabber Girl Baking Powder and salt. Add all at once shortening, bananas, evaporated milk, vanilla, and eggs. Beat on medium until blended, then beat 3 minutes longer. Stir in chocolate chips. Pour batter into greased muffin cups, filling about 3/4 full.
Bake 20 minutes or until a toothpick inserted in center comes out clean. Remove from pan. Cool on wire rack. .

Frosting: Combine sugar, egg whites, water, corn syrup, and salt in upper part of a double boiler. Place over boiling water and beat constantly with a rotary beater until frosting will stand in peaks, or about 7 minutes. Cool icing before using on cupcakes.

To decorate cupcakes you can either dollop icing on top of each cupcake or use a pastry bag for even measure. Garnish the tops with shaved chocolate.