Sunday, November 4, 2012

Banana Cupcakes with Honey Cinnamon Buttercream

I bought a cake decorating set a couple of months ago and was a little nervous to use it, until now. And it helped me create hands down the most beautiful and delicious things that I've ever made. Because I had so much free time from Hurricane Sandy, I made a ton of food within that short period of time, including a dozen of these. I brought seven over to a friend's house for dinner, and a little kid followed us with puppy dog eyes as I held the plate of cupcakes. His mom wouldn't let us share one with him sadly, but even without sharing, us four girls managed to polish off all seven of them, which is quite a feat.

Mash two ripened bananas, then add 2 Tbsp milk and 1 Tbsp vanilla extract, then stir well.

In a separate bowl, beat together an egg, 1 stick butter, 1/4 cup brown sugar, and 1/4 cup white sugar. 

Mix together the butter/sugar mix and the banana mix, then fold in a little over a cup of flour, 1/2 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp salt, and 1/4 tsp cinnamon. Mix until well combined.

Bake! In a preheated 350F oven for 18 minutes

Once you're done baking, allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

While the cupcakes are cooling, make yo frosting: 1 1/4 cup powdered sugar, 1 Tbsp honey, 1 stick softened butter, and 1/4 tsp ground cinnamon.

Beat until creamy

And frost!


The spread. All I did during the hurricane was eat and Facebook, indeed.

Source: Banana Cupcakes with Honey Cinnamon Buttercream
Would I make this again? Definitely, this will be on the menu of my future bakery

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