- 2 cups Flourish Flour
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 eggs
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 tsp baking powder
- 2 bananas
- 1 cup unsalted butter (softened)
- 3/4 tsp vanilla extract
- 4 cups powdered sugar (pure cane sugar)
- 5 Tbsp strawberry puree
- Preheat oven to 375°F. Line mini cupcake pan with mini cupcake liners. Set aside.
- Cream butter and sugar till light and fluffy (make sure the butter is room temp so the mixture doesn't clump). Beat in egg one at a time.
- Add flour (mixed with baking powder and salt) alternating with milk beat well; still in vanilla.
- Using a fork and a separate bowl, mash up bananas well, then add them to standing mixer, and mix with batter to combine well.
- Scoop batter into mini cupcake liners-- no more than 2/3 full. Baker for 9-11 minutes. Check cupcakes around 8 minutes to avoid over-baking. Insert a toothpick into the center of the cupcake, if it comes out clean it is done. Remove mini cupcakes from oven and allow to cool in cupcake pan for 2 minutes; transfer to wire rack and cool completely. Cupcakes should be cooled completely before frosting.
- Hull and halve strawberries. Place in a food processor or a blender and blend until strawberries are pureed; no chunks. Set aside.
- In a large bowl using an electric mixer, cream butter until creamy and smooth. Add vanilla extract; mix until combined.
- Turn mixer on lowest speed and slowly add 1 cup of powdered sugar; mix until creamy. Scrape down bowl as necessary. Add 1 tablespoon strawberry puree; mix until combined.
- Alternate between adding 1 cup powdered sugar and 1 tablespoon strawberry puree until remaining powdered sugar and strawberry puree has been added. Blend until creamy. Pipe or frost cooled cupcakes.
Fiber loves water and your recipes will too. You may notice your recipes will need a little more liquid (water, milk, or fruit juice) when using our flour.
For breads, rolls, and other yeast-raised baked goods: Increase liquids ¼ cup (60g) at a time until you reach the desired dough consistency.
For cookies: Increase liquids 1 tbs. (15g) at a time until you reach the desired batter or dough consistency.
For brownies, quick-breads, muffins, pancakes, waffles, pie crusts and more: Increase liquids 2 tbs. (30g) at a time until you reach the desired batter or dough consistency.