Roasted banana cupcakes

I’ve been longing to make cupcakes the past week or so, so I finally did today. Cupcakes are kind of my specialty, but I tried a new one today. It was Martha Stewart’s roasted banana cupcakes with honey-cinnamon frosting (I guess I should actually call it icing since it was piped=) They taste amazing. I could say that over and over. BUT, if you make them, wait for the cupcakes to completely (and I mean completely) cool before icing them. For some reason, I was dumb enough to not do that and the icing slid right off the cake. This is funny because about 1 month ago my dad and I were laughing at a girl on Cupcake Wars who did this very thing. But hers tasted so good that she didn’t lose, so I think mine would have done the same. I don’t have any pictures because of the technical difficulties. They taste amazing!

  • Prep Time 10 minutes
  • Total Time 40 minutes plus cooling
  • Yield Makes 12

Ingredients

  • 1 1/2 cups all-purpose flour, (spooned and leveled)
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 1/2 cups mashed bananas (about 3 ripe bananas), plus 1 whole banana, for garnish (optional)
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • Honey-Cinnamon Frosting

Directions

  1. Preheat oven to 400 degrees. Roast the bananas in the oven with the peeling still on, until they are soft (about 15 minutes).
  2. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. 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 overmix). Dividing evenly, spoon batter into muffin cups.
  4. 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. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.
Advertisements

How many cookies can Santa Claus eat?!?!?!

These snickerdoodles may be my new favorite kind of cookie. (I’ve accidentally eaten about 8 already- oops!) They have a very christmasy taste, so they’re perfect! Very easy! It makes a huge batch… I used three cookie sheets, then had to reuse one just to cook 7 more. BUT- it was totally worth it. I’m having a great, normal Christmas Eve day, full of cooking, dancing (to Christmas music of course), and figuring out presents last minute =D. Praise the Lord for saving his children through a little baby! Merry Christmas!

Ingredients:
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
3. Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches apart on ungreased baking sheets.
4. Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.