Saturday, May 28, 2011

Banana Cupcakes with Honey Cinnamon Frosting

I recently did a very impromtu kitchen redo in my kitchen.  This room wasn't scheduled to be remodeled for at least a couple more years, but when I get something in my head to do, I want it done yesterday.  So, basically, my kitchen has been shut down for the past couple of weeks, save for a few satisfying dinners here and there.  My husband finally finished the backsplash behind my built-in stove top yesterday, and ironically, that completion coincided with a sudden craving for banana cupcakes.  Hmmm....

A quick internet search landed me at Martha Stewart's site, so 3 Cheers to a beautifully remodeled kitchen!  Hip, hip, hooray! Consider these cupcakes celebratory!  Yum!

(Oh, what's that?  Oh, you want to see BEFORE & AFTER pictures of my kitchen??  Of course!)

Before.  Dark green paint under the chair rail, and a cute border. 

AFTER.   I repainted a buffet cabinet black, painted the walls (Pittsburgh Paints, "Palm Oasis," available exclusively at Menards), hung some new white shelves that are now home to simple white dishes, painted my french doors black, did a board and batten over the green paint, and did a simple faux backsplash behind my stovetop in oil rubbed bronze.  

And now, for the cupcakes!!!  Enjoy!  Thanks for celebrating with me!

Banana Cupcakes with Honey Cinnamon Frosting
Source:  Martha Stewart

1 1/2 cups all-purpose flour
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 4 ripe bananas), plus 1 whole banana, for garnish (optional)
2 large eggs
1/2 teaspoon pure vanilla extract

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.

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.

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.

Honey Cinnamon Frosting
1 1/4 cup confectioners' sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon honey
1/8 teaspoon ground cinnamon
In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes.

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