Cupcake Addiction

It’s Official. I’ve Gone Bananas!

Posted on: October 2, 2010

Yesterday I came home from work and decided to pick up a book and read. Most people read mysteries, or maybe romances, or even thrillers. Not me. I came home and picked up my Martha Stewart cupcake book and began to read. This is one of the many reasons why I label myself as a “cupcake addict.”

As I was flipping through the pages, page 141 caught my attention. It was titled “Roasted Banana Cupcakes.” As I finished reading the recipe, I immediately got my purse and went to the supermarket so I could get all the ingredients I needed to bake these cupcakes. After I read the recipe, I needed them at that moment!

I was fairly happy with the way they turned out. I say “fairly” because the recipe said to bake the cupcakes for about 20 minutes. I took my cupcakes out of the oven after 18 minutes and to my disappointment, they were already overdone! So, I am sharing the recipe with you but try to take them out of the oven after about 15 minutes to see if they are done.

Did I forget to mention that these roasted banana cupcakes were iced with honey-cinnamon frosting?! It was delicious – perfect complement for the banana flavor.

Ingredients for the cupcakes:

  • 3 ripe bananas, plus 1 to 2 more for garnish
  • 2 cups cake flour (not self-rising), sifted
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3/4 cup sugar
  • 3 large eggs, separated (I chose to use egg beaters)
  • 1/2 cup sour cream
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 400 degrees F. Line standard muffin tins with paper liners. Place 3 whole unpeeled bananas on a baking sheet and roast 15 minutes (the peels will darken). Meanwhile, sift together cake flour, baking soda, baking powder, and salt. Remove bananas from oven and let cool before peeling. Reduce oven temperature to 350 degrees F.
  2. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add egg yolks, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. 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.
  3. Divide batter evenly among lined cups, filling each about three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 15 minutes (changed from original 20). Let cupcakes cool completely. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.
  4. Frost your cupcakes with icing recipe below!

Ingredients for the frosting:

  • 2 1/2 cups confectioners’ sugar, sifted
  • 1 cup (2 sticks) unsalted butter, room temp.
  • 2 tablespoons honey
  • 1/4 tablespoon ground cinnamon (I added about twice that – I really enjoy cinnamon!)
  1. With an electric mixer on medium speed, beat all ingredients until smooth. Use immediately, or refrigerate up to 5 days in airtight container; before using, bring to room temperature and beat until smooth.

Let me know if anyone decides to try this and how they turn out! The recipe says it makes 16 cupcakes but it made 24 instead. Enjoy.


2 Responses to "It’s Official. I’ve Gone Bananas!"

[…] This post was mentioned on Twitter by Chef Isabelle, Chef Isabelle. Chef Isabelle said: It's Official. I've Gone Bananas! « Cupcake Addiction: It was titled “Roasted Banana Cupcakes.” As I finished read… […]

hello!This was a really brilliant blog!
I come from itlay, I was fortunate to seek your topic in google
Also I get a lot in your Topics really thanks very much i will come again

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