Banana-Toffee Picnic Cupcakes

Do you have ripe bananas? Mix them into cupcakes that are so good, they don't need frosting.

Makes: 24 cupcakes

Prep Time: 15 min
Baking Time: 25 min

Ingredients:

• 1 - box yellow cake mix
• 1/3 - cup water
• 1/3 - cup vegetable oil
• 1/2 - teaspoon almond extract
• 3 - eggs
• 1 - cup mashed very ripe bananas (2 medium)
• 1/2 - cup toffee bits*

Directions:

Preheat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.

1. In large bowl, beat cake mix, water, oil, almond extract and eggs with electric mixer on low speed 30 seconds.
2. Beat on medium speed 2 minutes. Add bananas; beat until smooth. Stir in toffee bits.
3. Divide batter evenly among muffin cups.
4. Bake about 25 minutes or until golden brown. Immediately remove from pans to cooling racks.

High Altitude (3500-6500 ft): Heat oven to 375°F. Bake about 20 minutes

*Substitution: stir in 1/2 cup miniature semisweet chocolate chips in place of the toffee bits, or to be really indulgent, toss in a half cup of both!

Alan's Kitchen Tip

To ripen bananas, keep them uncovered at room temperature. To speed the process, place bananas in a perforated brown paper bag with a ripe apple!

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