You'd think that after baking for 3 hours straight yesterday I'd be ready for a break from the kitchen, but apparently not! Although I didn't bake anything today I had the strongest urge to whip something up. Instead I indulged in some banana bread and snacked on Buble's guacamole that my roomies made over the weekend.
And of course, I relived yesterday's kitchen experience while sifting through photos for the banana cupcakes I promised.
You know you want 'em ;)
Banana Cupcakes (from Food.com)
- 3 ripe bananas, mashed
- 2 tsp lemon juice
- 3 cups flour
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup butter, softened
- 2 cups sugar
- 3 eggs
- 2 tsp vanilla
- 1 1/2 cups buttermilk (or add 1 1/2 Tbsp vinegar in liquid measuring cup and fill with milk to the 1 1/2 cup line)
Preheat oven to 275F. In a small bowl, mix banana with lemon juice. In another bowl, mix flour, baking soda and salt. Cream butter and sugar in a mixing bowl until light and fluffy.
Beat in the eggs one at a time and stir in the vanilla
Beat in the flour mixture alternatively with the buttermilk.
Stir in the banana/lemon juice mixture.
Scoop mixture into lined muffin pan until 3/4 full. Bake for approximately 30 minutes or until inserted toothpick comes out clean.
Remove from oven and immediately place in freezer for at least 45 minutes. This makes the cupcakes very moist!
Cream Cheese Frosting
- 1/2 cup butter, softened
- 1 package (8 oz) cream cheese, softened
- 1 tsp vanilla (I ran out of vanilla and substituted with rum extract!)
- 3 1/2 cups icing sugar, sifted
Beat butter and cream cheese on medium speed until combined and smooth. Add vanilla extract. Beat in icing sugar on low speed until combined then on high speed until the frosting has a smooth consistency. Spread icing on cupcakes...or use a piping tip and make funky designs ;)
These little guys definitely made tutorial a better place today. They also make a wonderful lunch substitute. Healthy? Obviously...it has fruit in it ;).