Passion is in the risk...I just heard that in a movie...I like it!
So I am not a banana fan but the people in my home love them. The thing about that is we always have bananas and some of them always seem to over ripen. I hate waste so I needed to find different ways to use them up!
Who doesn't love a cupcake! I found this recipe here. The pictures on that site are so awesome. Anyway, these were easy to make and went over well with the Peanut Gallery!
My changes were:
- I used regular sugar
- I used cinnamon and nutmeg
- I added banana extract
- I brushed banana liqueur over the cakes after they were cooled and before I frosted them
- For the frosting, instead of vanilla extract I used banana; I also only used 1 cup sugar
Fresh Banana Cupcakes
with Banana Cream Cheese Frosting
Adapted from 500 Cupcakes by Fergal Connolly
What You Need:
- 2 sticks butter, softened to room temperature
- 1 cup sugar
- 2 cups self-rising flour
- 4 eggs
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp banana extract
- 1 cup (about 2 large) mashed ripe bananas
- Enough banana liqueur to brush over prepared muffins (Optional)
What To Do:
- Preheat oven to 350 degrees
- Mix everything BUT the bananas until combined in a mixer until smooth.
- Add mashed bananas to the mixture and incorporate
- Line a muffin tin with baking cups (or non-stick spray) and spoon the batter in until about 3/4 full
- Bake for 20 - 25 minutes or until done
- Let cupcakes completely cool before brushing with liqueur and frosting
- Makes about 18 Cupcakes
For the Frosting
- 1 package cream cheese, softened to room temperature
- 1 cup confectioners’ sugar
- 1 tbsp lemon juice
- 1 tsp banana extract
- Start by slowly beating cream cheese until soft. Then, add sugar, lemon juice, and banana extract. Beat until smooth and combined
Cook. Eat. Repeat.
1 comment:
These look absolutely fabulous!
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