5.31.2011

Banana Cupcakes with Honey-Cinnamon Frosting

05.07.11

Topped w a chunk of "chunks ahoy!"

Here’s post #3 about cupcakes/frosting and all things sweet. Of course I’ve still got a long way to go in my journey of cupcake discovery. And that’s perfectly fine with me! 

Although the list of “to-try” recipes just seems to get longer and longer. Not sure if that’s a good thing right now…considering beautiful (beach) weather’s on its way, like the sun we finally saw come out today!

I’m a huge banana bread fan so finding this recipe for banana cupcakes is comparable to when you randomly find a 5-dollar bill in your purse—and that feeling ladies and gents, is awesomeness. I want to say “invincibility” but that might be a little too far. But we’re talking about a sweeter bite-sized version of banana bread here!!






Let’s get started. This is a super simple recipe. I halved it to make a dozen mini-cupcakes and 6 regular sized cupcakes. 
This is my scribbly halved-version of the recipe.


For a full recipe, you will need:



Banana Cupcakes (Makes 12)
1½ cups  flour
¾ cup       sugar
1 tsp        baking powder
½ tsp        baking soda
¼ tsp        salt
½ cup     unsalted butter, melted
1½ cup  mashed bananas (about 6)
2             large eggs
½ tsp      vanilla
1             banana (for garnish)


We'll talk icing later.
 
1¼ cups icing sugar
½ cup     unsalted butter, room temp
1 tbsp    honey
⅛ tsp      ground cinnamon
*All recipe credit goes to those at MarthaStewartLiving.com 








Melt that butter!


Time to mash the banana! Sliced it into thick pieces before mashing.


1. Preheat oven to 350ºF. Line a muffin pan with paper liners.
2. Mix butter, bananas, eggs, vanilla.
3. Whisk together flour, sugar, baking powder/soda, salt. Make a well in the centre.
4. Pour into well, stir to incorporate. Do not overmix!
5. Spoon batter into muffin cups. 



6. Bake until a toothpick inserted into the centres come out clean, 25-30 min.
Halfway done and they've really risen!


7.  Remove cupcakes from oven, cool on wire rack for 10 min. Remove cupcakes from pan and cool completely. 
(left) The conventional muffin-sized cupcakes. (right) Mini-cupcakes. Hard to tell the difference though..



Waiting for the cupcakes to cool, I made a quick, light lunch. 
It's a sort of salad with shredded rotisserie chicken, tomato, cucumber, avocado, cheese, shallots. Simple but tellement yummy & healthy.









8. For frosting: beat icing sugar, butter, honey and cinnamon until smooth, 4-5 min.
I first creamed the butter. Then beat the sugar in. Last step was to add the honey & cinnamon.


My parents have gone to Cuba 3 or 4 times now in the past few years and have each time brought back a handful of these cute jars of honey! (Last time they brought about 10..insanity? yep i agree)

The best part (aside from the yummy contents) is that after you're finished the honey, you can wash the glass and use it as a sort of mug! Environmentally friendly? I think YES.











9. Spread tops with frosting. (I piped it using a French star tip, Wilton #21).
French Star Tips are used for shells but also give you a fancier effect when piping spirals. ;D

Tied an elastic band to the back of the bag to prevent backwards oozing. That'd be messy and a waste of frosting!oh the horror!


Plainly frosted, this is how they turned out. So cute! They're 2-bites-sized cupcakes :)



10. Just before serving, peel and slice the banana, placing one slice on each cupcake. (I went the chocolate chip cookie route by alternating between sprinkles and chunks of the cookie).
The chunk of chocolate chip cookie gives the cupcake more height and classiness..yay?!


I want to believe that I’m getting better at piping :) The frosting was light and seemed almost weightless but being nearer to a buttercream, it was too soft for my liking. Maybe some whipped cream in there would’ve helped?
Packed these four little babies for a special someone and his fam (who probably think I'll be fat soon from all this baking haha)


Due to the high percentage of banana in this recipe, the cupcakes turned out super moist and exploding with banana flavour and aroma (intoxicating when it came out of the oven). I would definitely revisit this recipe in the (near) future. :D
Cross-section: mmm ba-na-na!



4.5 out of 5 NOMs
nomnomnomnomnoh



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