Ingredients
1 (18 ounce) box yellow cake mix (look carefully at allergen list)
1 1/3 cups water
1/3 cup vegetable oil
1 banana (ripe and mashed)
1 teaspoon baking powder
1 tablespoon vinegar
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Electric egg cooker — hard, soft, poached eggs, no guessing
Individual cups for perfectly shaped poached eggs
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Electric egg cooker — hard, soft, poached eggs, no guessing
Individual cups for perfectly shaped poached eggs
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
You're reading one of recipes available free. Full library with Gastronome.
Preheat the oven to 350. Line 24 muffin cups with cupcake papers. Using an electric mixer on low speed, blend the ingredients together (in order) until moistened (approximately 30 seconds) in a large bowl. Scrape the sides of the bowl and blend on medium speed for another 2 minutes. Pour the batter into the muffin cups. Bake according to the directions on the box (this batter can, of course, be used for making cakes of different sizes, not just cupcakes). Be careful not to overfill the cups. This recipe truly does make 24 cupcakes. Cool in the pan on a wire rack for 15 minutes and then remove from the pan and allow to cool completely before frosting. Frost with a purchased dairy and egg free frosting or make your own to use. I find that they are less crumbly if you refrigerate them overnight before serving.