Monday, July 27, 2009

Banana/blueberry cupcakes and honey frosting

I recently had a surplus of blueberries. And a surplus of ripening bananas. And a desire to bake. So I headed to the internet, and my trusty friend (the Web) helped with my issues.

I made these banana cupcakes for craft party last weekend. I added blueberries and fell in love with the frosting.

Banana (Blueberry) Cupcakes

1 1/2 c. all-purpose flour
3/4 c. sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c. (1 stick) unsalted butter, melted
1 1/2 c. mashed bananas (about 4 ripe bananas)
3/4 cup blueberries (my addition)
2 large eggs
1/2 tsp pure vanilla extract

-Preheat oven to 350 degrees.
-Line a standard 12-cup muffin pan with paper liners. (I managed to get 16 muffins from this recipe.)
-In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
-Make a well in center of flour mixture.

-In well, mix together butter, mashed bananas, eggs, and vanilla.
-Stir to incorporate flour mixture (do not over mix). Add blueberries.

-Dividing evenly, spoon batter into muffin cups.
-Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes.
-Remove cupcakes from pan; cool completely on a wire rack.
-Spread tops with Honey-Cinnamon Frosting.

Honey Cinnamon Frosting

1 1/4 c. confectioners' sugar
1/2 c. (1 stick) unsalted butter, room temperature
1 Tbsp honey
1/8 teaspoon ground cinnamon

-In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes

Source: Good Things Catered, who used recipes from Everyday Food


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