Hello again blog fam and foodie fans. I’m well aware that it’s been a while since I’ve posted about food. My excuse is that it’s summer and grilling weather. Most of the time we just throw some veggies and meat on the grill- and, I just haven’t been “cooking” as much. Warmer weather calls for lighter eating in my book.
Today however I had several brown bananas on the counter, and I’ve been craving a banana cake. Perfect timing. I normally decide to make cupcakes over a cake because they travel easier, and are easier to portion out. Plus, I can give them away. Who wants one?!
So my chocolate drizzle didn’t really turn out as pretty as I had hoped (although it still tastes fine!). I melted some chocolate chips with a bit of sweetened condensed milk, and tried to drizzle it from a squeeze bottle. The bottle got too hot in the microwave, and the chocolate mixture didn’t get hot enough- as you can see. So, the lesson is: next time melt the chocolate chips an condensed milk in a sauce pan, and just drizzle with a spoon, or transfer to a squeeze bottle after chips are fulyl melted and incorporated into the sweetened condensed milk. Hey, ya live and ya learn!
- 2 large room temperature eggs
- 1 1/4 c ripe mashed bananas
- 1 Tbsp Lockerbean's Vanilla Extract
- 1/2 c softened unsalted butter
- 1 c sugar
- 1/4 c butter milk (or homemade soured milk- see notes!)
- 2 1/2 c flour (cake four works best but you can use all-purpose too)
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- Make sure your eggs and butter are room temperature.
- Preheat oven to 375 degrees and line muffin tin with 16 liners.
- Add water to remaining empty muffin spaces to ensure even cooking through out pan.
- Cream together butter and sugar.
- In a separate bowl, mash bananas.
- Whisk together the butter milk and bananas.
- In a separate bowl, beat the eggs with a whisk.
- Mix eggs with bananas mixture.
- Add vanilla to creamed sugar and butter.
- Add the banana and egg mixture to the creamed mixture.
- Mix thoroughly.
- In a separate bowl, whisk together all dry ingredients.
- Incorporate dry ingredients into wet ingredients little by little.
- Divide batter evenly among lined tins.
- If you don't have buttermilk on hand, you can use 1/4 c milk and 1 Tbsp apple cider vinegar. I used almond milk, but cow's or soy milk will work too!
- 2- 8 oz packages softened-room temperature cream cheese
- 1/2 c creamy peanut butter
- 2 Tbsp Lockerbean's Vanilla Extract
- 5 c sifted powdered sugar
- Cream together cream cheese and peanut butter until well incorporated.
- Add vanilla.
- Add powdered sugar 1/2 c at a time.
- Pipe onto cupcakes.
- This recipe makes enough to cover approximately 32 cupcakes, or a large layer cake. I like to save the second half and freeze it for my next round of cupcakes! Halve this recipe if you are only baking a dozen cupcakes.