Archives for September 9, 2009

Roasted Banana Cupcakes with Honey Cinnamon Frosting

Yes, the name alone is delicious. The recipe is from Martha Stewart’s Cupcakes Book. I had some bananas and instead of making the old banana bread recipe (which is great nonetheless) I opted for something new.

The recipe worked out great for me, even though my egg whites deflated while waiting for the roasted bananas to cool (poor planning on my part). And if you’ve never roasted bananas in their skin, they will get BLACK but the banana inside gets so sweet and concentrated. It REALLY made a difference in the recipe. Oh and the frosting–to die for! Different than the usual buttercream, it really makes these cupcakes stand out.

Ingredients
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
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. In another mixing bowl, with electric mixer on medium speed, whisk egg whites to soft peaks; fold one-third whites into batter to lighten. Gently fold in remaining whites in two batches.

4. Divide batter evenly among lined cups, filling each 3/4 full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool completely. Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.

1 cup (2 sticks) Unsalted Butter, softened
2 1/2 cups Confectioner’s Sugar, sifted
1/4 teaspoon Ground Cinnamon
2 tablespoons Honey
Makes enough for 16 cupcakes

With an electric mixer on medium speed, beat all ingredients until smooth. Use immediately, or refrigerate up to 5 days in an airtight container; before using, bring to room temperature and beat until smooth.

Snow Buddies

I was really hoping I’d be able to earn this Level 2 stamp set–Snow Buddies–from the Mini catalog and I did! Someone placed an order with me and it bumped me up to the level 2 set.

This is a pretty simple card, but I’m trying to make it simple for Christmas cards because we all know how hard it is to have to make 50 complicated cards around the holidays–practically impossible.

I tried to use different colors than I normally use this time. I actually used Ballet Blue card stock and ink! I’ve never used Ballet Blue anything before. The images are stamped in Basic Black on Whisper White, colored in with Watercolor Pencils and blended using the Blender Pen. Again, to make it simple, I only colored a few spots on each snowman, just to give it enough pop.

The snowflakes are stamped in Baja Breeze and Ballet Blue ink. The sentiment is from Christmas Greetings, stamped in Ballet Blue and Not Quite Navy on top (I used the Stampamajig to get the correct placement). Along the side, I used a strip of Not Quite Navy card stock edged with the Scallop Edge Punch. The top layer is adhered to the base using dimensionals. Card base is Ballet Blue and Bashful Blue.

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