|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: