#35 Banana Cupcakes

Oh Banana...... You are tasty and slightly sweet but why did you give me such a hard time? I didn't just bake these once but 3 times! My out come was to have a cupcake that was light and airy not dense like a muffin. My first attempt I used a frozen banana and switched out the Crisco for butter. While I was mixing the butter and sugar together it seemed to me like it needed more butter. So channeling my inner Paul Dean I tossed another stick into the bowl. The batter was really thick but amazing! It had the perfect banana flavor. The outcome wasn't too pretty. They over flowed and were just a huge mess. Not to be discouraged I pulled out my Martha cookbook and went with the baked banana recipe. And yes you bake the bananas. I personally didn't think it made a difference. This recipe called for 3 bananas, cake flour, and whipped egg whites. The batter reminded me of banana pudding. So I did have high hope for these ones. The texture was interesting... Almost sponge like. Not what I was going for at all. So on to round 3. I'm starting to think that I will never have the perfect banana cupcake. This time I went back to the original recipe I started with and used the darn Crisco and a fresh banana. The batter was similar to  my first attempt but I noticed that the banana flavor wasn't as prominent. With many volunteer taste testers on hand, I and many others have decided that my first attempt was the best, butter and all. If I ever go on another banana baking rampage I will go with a recipe my grandma used to make and with that I am guaranteed banana goodness. So here's my first attempt your going to either like it or love it. If your going with fresh bananas my suggestion is to add another banana or two.

Banana Cupcakes (courtesy of All Recipes)
This is the original recipe so it's your choice if you want to sub out the butter. I noticed that the ones made with the Crisco held up better after a couple days than the ones made with butter.

The Goods
1/2 cup shortening (or butter)
1 1/2 cups sugar
2 eggs room temp
1 teaspoon vanilla
1 cup mashed ripe bananas
1/4 cup buttermilk room temp
2 cups flour sifted
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt

The How To
Preheat oven to 350degrees. Mash your bananas and set aside. If your using frozen banana make sure to take them out early enough so they have time to defrost. In another bowl combine sifted flour, baking powder, soda, and salt. Set aside.

In case you've never seen roasted banana's here is my before

and after. Wasn't hard just bake at 400degrees for 15mins.
In the bowl of a stand up mixer cream shortening (or butter) and sugar on medium speed for about 3mins or until it looks fluffy and combined.

Add the eggs, vanilla, bananas and buttermilk.



bananas-frozen in my case

Add the flour mixture then the mashed bananas. Fill 18 paper-lined muffin cups two-thirds full.

Bake  for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely.

Cinnamon Honey Cream Cheese Frosting
This is some amazing stuff! If your looking for something a little more low key, I would go with a vanilla cream cheese frosting. Martha makes a good one :)

The Goods
1/2 cup butter room temp
4oz cream cheese room temp
1 heaping tablespoons cinnamon
1 tablespoon honey
2-4cups powdered sugar
1-2tablespoons milk

The How To
In the bowl of a stand up mixer cream the butter until light and fluffy about 3mins.

Add the cream cheese and beat for another 2mins

Add the honey and cinnamon.

Gradually add the powdered sugar one cup at a time. I did 3 cups it just depends on how thick you like it. Add the milk only if needed! I used 1 tablespoon.

Now frost those little gems up and take a bite!!!

I got a huge set of frosting tips for Christmas so I decided to experiment a little...

Up Next...
Chocolate Chip Cupcakes

1 comment:

  1. That is cool, have never seen a roasted banana before, thanks.
    And you decorated these very nicely, they all look really good.