Sunday, March 20, 2011

Recipe of the week: Banana Cupcakes

I love banana cake! My high school graduation cake was banana and probably the best I've ever had. Lately I've been searching high and low for a good banana cupcake and haven't found one that I love. There's certain things that I think a banana cupcake cake should have and I couldn't find one or a recipe, so I had to create my own. I don't eat shortening so I wanted one with butter, and I wanted at least part of the flour to be whole wheat and I knew I wanted buttermilk in it because it makes it light, so here's what I came up with. Let me know what you think. A Vorte Sante!



Cake:

1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 cup mashed ripe bananas
1/2 cup buttermilk
1 cup unbleached flour
3/4 cup whole wheat flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 cup chopped walnuts

Frosting:

4 oz softened butter
4 oz light cream cheese
1 tsp vanilla
2 cups powdered sugar


Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners.
In a large mixing bowl, cream butter and sugar. Add the eggs, vanilla and buttermilk. Combine the flour, baking powder, baking soda and salt. Add the dry ingredients to the butter mixture. Add mashed banana and walnuts until just combined, you don't want to over mix it. Divide batter evenly into muffin tin (I use an ice cream scoop) Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely.

For the frosting:
In a mixing bowl or stand mixer with the paddle attachment cream the butter, cream cheese and vanilla until fluffy, about 5 minutes. Add powdered sugar, mix for another minute. If you want chocolate cream cheese frosting this is where you'd add about 2 oz melted dark chocolate. Spread over cooled cupcakes and top with a walnut for decoration. Enjoy!