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    Banana-Nut Cupcakes with Maple Frosting

    Source of Recipe

    Recipe Introduction

    Heather Wight
    Los Angeles, CA
    Bake-Off® Contest 39, 2000

    1 (14-oz.) pkg. Pillsbury® Banana Quick Bread & Muffin Mix
    1 cup buttermilk*
    1/4 cup oil
    3 tablespoons Hungry Jack® Microwave Ready Regular Syrup
    1/2 teaspoon vanilla
    2 eggs
    1/2 cup finely chopped walnuts
    4 oz. cream cheese, softened
    2 tablespoons butter or margarine, softened
    3 tablespoons Hungry Jack® Microwave Ready Regular Syrup
    1/2 teaspoon vanilla
    1/2 teaspoon imitation maple flavor
    2 cups powdered sugar
    1/4 cup finely chopped walnuts

    1. Heat oven to 400°F. Line 16 muffin cups with foil or paper baking cups. In large bowl, combine all cupcake ingredients except walnuts; stir 50 to 75 strokes with spoon until mix is moistened. Stir in 1/2 cup walnuts. Spoon batter evenly into lined muffin cups.
    2. Bake at 400°F. for 16 to 20 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove from pan. Cool 30 minutes or until completely cooled.
    3. In small bowl, combine all frosting ingredients except powdered sugar and walnuts; beat at low speed until smooth. Gradually add powdered sugar, beating until mixture is of spreading consistency. Frost cooled cupcakes. Immediately sprinkle with 1/4 cup walnuts. Store in refrigerator.




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