Monday, November 14, 2011
Banana Cupcakes and Honey Cupcakes
When I made the dark chocolate cupcakes with peanut butter frosting, the peanut butter frosting was well-received and a couple of people asked me what other cupcakes might go well with the frosting. I thought about it, and finally settled on a honey cupcake and a banana cupcake. Full disclosure, I love peanut butter toast with honey, and I usually only like bananas with peanut butter.
Today was someone's birthday at work, and since I signed up to make cupcakes, this was the perfect time to experiment. This person at work also happens to be one of the people who really enjoyed the peanut butter frosting.
The honey cupcake recipe came from the Half Baked - The Cake Blog, and the banana cupcake is from Martha Stewart's Cupcakes book. I used the ATK peanut butter frosting recipe. However, since I was worried about the banana cupcakes with the peanut butter recipe, I also made Martha's honey and cinnamon frosting.
They turned out pretty good, and everyone at worked really liked them. Phew! It was quite a long afternoon in the kitchen, and I was very worried about how they would be received.
Roasted Banana Cupcakes With Honey and Cinnamon Frosting
From Martha Stewart's Cupcakes
Makes 16 cupcakes
3 ripe bananas, plus 1 to 2 more for garnish
2 cups cake flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, room temperature
3/4 cup sugar
3 large eggs, separated
1/2 cup sour cream
1 teaspoon pure vanilla extract
Preheat the oven to 400 degrees. Line muffin tins with paper liners. Place 3 whole, unpeeled banans on a baking sheet and roast 15 minutes (the peels get dark). Sift together cake flour, baking soda, baking powder, and salt. Remove bananas from oven and let cools before peeling. Reduce oven temperature to 350 degrees.
With an electric mixture on medium-high, cream butter and sugar until pale and fluffy. Add eggs yolks, one at a time, beating until each incorporated. Add roasted bananas, and beat to combine. Add flour mixture in three batches, alternating with two additions of sour cream, and beating until just combined after each. Beat in vanilla.
In another mixing bowl, with electric mixer on medium, whisk egg whites to soft peaks. Fold one-third whites into batter to lighten, and gently fold in remaining egg whites in two batches.
Divide batter evenly among lined cups. Bake, rotating tins halfway through, until a toothpick inserted comes out clean, about 20 minutes. Transfer tins to wire racks to cool.
2 1/2 cups confectioner's sugar, sifted
1 cup (2 sticks) unsalted butter, room temperature
2 tablespoons honey
1/4 teaspoon ground cinnamon
With electric mixer on medium, beat all ingredients until smooth. Use immediately, or refrigerate up to five days in airtight container.
Honey Cupcakes with Peanut Butter Frosting
From Lauren Kapeluck on the Half Baked - The Cake Blog
Makes 12 cupcakes
1 stick of unsalted butter, room temperature
3/4 cup sugar
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup buttermilk
1/4 cup honey
1 teaspoon vanilla
Preheat oven to 350 degrees. Line muffin tins with
Combine flour, baking powder, and salt.
Combine buttermilk, honey, and vanilla.
Cream butter and sugar together with an electric mixer.
Add eggs, one at a time, and beat well.
Add wet and dry ingredients, starting and ending with dry ingredients.
Bake 18 to 20 minutes. Let cupcakes cool for five minutes before removing from tins and placing them on a wire rack to cool.
Peanut Butter Frosting
2 tablespoons heavy cream
1 teaspoon vanilla extract
2 sticks, unsalted butter, softened
1 1/2 cups confectioner's sugar
1 cup creamy butter (not old-fashioned or natural)
Stir the cream, vanilla, and salt together until the salt dissolves. Beat the butter with an electric mixer on medium-high until smooth, about 30 to 60 seconds. Reduce the speed to medium-low, slowly add the confectioner's sugar, and beat until smooth, two to five minutes. Beat in the cream mixture. Increase the speed to medium-high and beat until light and fluffy, about four to eight minutes. Beat one cup creamy peanut butter.