Today was another day of two girls, one cupcake recipe. After a 2 week hiatus, Jodi and I got together to whip up some delicious cuppies. It felt a little weird going straight from my standardized patient interview where I practiced counseling patients on nutrition and exercise to adding four sticks of butter to four cups of powdered sugar. I am sure that using a mixer must burn some calories, right?
It also seemed like it was time to use my Wall-E cupcake skirts (which is what I like to call cupcake liners). I was holding onto them because I was saving them for the perfect occasion, but then it dawned on me that I could just buy more. Duh!
I had some frozen bananas in my fridge that I wanted to use and I had been eyeing the banana with honey frosting recipe in the Martha Stewart Cupcake book. The recipe in the book is different than the version online, oddly enough, and has a different title! The main difference is that the book recipe requires roasting the bananas and uses cake flour. We decided to double the recipe and to follow the version in the book.
Martha Stewart's Banana Cupcakes with Honey-Cinnamon Frosting - makes 16
- 3 ripe bananas
- 2 cups cake flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1 stick (1/2 cup) unsalted butter, room temperature
- 3/4 cup sugar
- 3 large eggs, separated
- 1/2 cup sour cream
- 1 tsp pure vanilla extract
- 2 cups confectioner's sugar
- 2 sticks (1 cup) unsalted butter, room temperature
- 2 tablespoons honey
- 1/4 tsp ground cinnamon
For the cupcakes:
- Preheat the oven to 400 degrees F. Line cupcake pan with paper liners. Place 3 whole unpeeled bananas on a baking sheet and roast 15 minutes (the peels turn black, as seen in the picture below). Meanwhile, mix together cake flour, baking soda, baking powder, and salt.
- Remove bananas from the oven and let them cool before peeling. The insides will be nice and mushy.
- Change the oven temperature to 350.
- Beat butter and sugar until pale and fluffy on medium speed. Add the egg yolks one at a time and mix until incorporated into the batter. Add the roasted bananas and continue to mix until combined.
- Add the flour mixture in three batches, alternating with two additions of sour cream and beat until just combined after each. Beat in the vanilla
- In another mixing bowl, whisk egg whites to soft peaks. Fold the egg whites into the batter.
- Scoop the batter into the cupcake liners, filling it about 2/3 of the way full. Bake for approximately 20 minutes, or until a toothpick comes out clean.
- Transfer to cooling rack and allow them to cool completely.
For the frosting:
- Beat the butter on medium speed until fluffy.
- Slowly add the confectioners sugar and mix until fully incorporated.
- Add the honey and vanilla.
To decorate, I used a 1M tip and Jodi cut the end of a large zip-lock bag. We didn't have any extra bananas to cut cute little slices for garnish, but they still came out great!
- To make the swirl like in the picture at the very start of the post and in the above picture, use the 1M and start at the outside of the cupcake. Go around in the circle and slowly swirl inward and build on lower layers. Gently release pressure and lift up. It takes a little practice before you are making "perfect" swirls.
- To make the starburts like on the bottom right of the above picture, start in the middle and work outwards. Use the 1M and point it perpendicular to the cupcake. Lift up and release pressure.
- The small swirly pattern seen on the upper right and left are done by making 4 small swirls around the outside of the cupcake with one in the center.
Aerial view of the swirl and the "starburst" pattern
I had some inspiration to make little mini bananas out of some Starburst candy, but I was sleepy and the dog ate my flip flop, which meant that it was my cue to go home, blog, and fall asleep :)