Welcome Saucy SITS readers....enjoy reviewing my recipe - take some time to browse my blog! But, be sure to VOTE for my BANANA CUPCAKES when you go back to
July 17, 2008 — lfamily5 | Edit
Per the request of the Birthday boy yesterday - I made these amazing cupcakes - this is my version of several recipes (took what I liked and created my own cake). Enjoy!
Cake:
3 C Cake Flour (not self-rising)
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. baking powder
1 stick unsalted butter- softened
1/2 C Canola Oil
2 C Sugar (I like to use baker’s sugar - it is finer)
3 Large eggs- room temp.
4 Very Ripe Bananas
6 Tbsp. Buttermilk
1 1/2 teaspoons vanilla extract
Preheat oven to 325 degrees
Line cupcake pans with paper liners.
In a small bowl- sift together flour, baking soda, baking powder and salt- set aside
In a large bowl, on medium speed - cream the butter and oil until smooth. Add sugar gradually and beat until fluffy. Add the eggs, one at a time, mixing well between additions. Add the bananas. Add half of the sifted dry ingredients, mixing well. Add the buttermilk and vanilla - then add the remaining dry ingredients. Make sure not to overmix as it will dry out the cake. Using an ice cream scoop, measure one heaping scoop into each cupcake liners. Bake 20-25 minutes - in my oven 21 minutes is perfect.
Let cupcakes cool in the pan for about 5 minutes before moving to a cooling rack.
Vanilla Bean Frosting
1 1/4 C Unsalted Butter - softened to room temp.
1/8 tsp. salt
3 1/2 C Confectioner’s Sugar, sifted
1 tsp. Vanilla Extract
1 Vanilla Bean
1 Tbsp. Milk (divide in half)
Using a Flat Paddle on your stand mixer (or with a hand mixer) - beat the butter and salt on medium speed until light and fluffy. Slice open, lengthwise, the vanilla bean, using the back of a knife, scrape the bean from the inside of the bean- add to the butter mixture and mix until well blended. Reduce speed to low and gradually add the sifted sugar. DO NOT OVERMIX or the frosting will incorporate too much air- it should be creamy and dense at this point. Add the vanilla extract and 1/2 TBSP of milk. If the consistency is too thick, slowly add the remaining amount to desired consistency (I use the whole amount)
Banana Cupcakes with Vanilla Bean Frosting
July 17, 2008 — lfamily5 | Edit
Per the request of the Birthday boy yesterday - I made these amazing cupcakes - this is my version of several recipes (took what I liked and created my own cake). Enjoy!
Cake:
3 C Cake Flour (not self-rising)
1 tsp. baking soda
1/4 tsp. salt
1/2 tsp. baking powder
1 stick unsalted butter- softened
1/2 C Canola Oil
2 C Sugar (I like to use baker’s sugar - it is finer)
3 Large eggs- room temp.
4 Very Ripe Bananas
6 Tbsp. Buttermilk
1 1/2 teaspoons vanilla extract
Preheat oven to 325 degrees
Line cupcake pans with paper liners.
In a small bowl- sift together flour, baking soda, baking powder and salt- set aside
In a large bowl, on medium speed - cream the butter and oil until smooth. Add sugar gradually and beat until fluffy. Add the eggs, one at a time, mixing well between additions. Add the bananas. Add half of the sifted dry ingredients, mixing well. Add the buttermilk and vanilla - then add the remaining dry ingredients. Make sure not to overmix as it will dry out the cake. Using an ice cream scoop, measure one heaping scoop into each cupcake liners. Bake 20-25 minutes - in my oven 21 minutes is perfect.
Let cupcakes cool in the pan for about 5 minutes before moving to a cooling rack.
Vanilla Bean Frosting
1 1/4 C Unsalted Butter - softened to room temp.
1/8 tsp. salt
3 1/2 C Confectioner’s Sugar, sifted
1 tsp. Vanilla Extract
1 Vanilla Bean
1 Tbsp. Milk (divide in half)
Using a Flat Paddle on your stand mixer (or with a hand mixer) - beat the butter and salt on medium speed until light and fluffy. Slice open, lengthwise, the vanilla bean, using the back of a knife, scrape the bean from the inside of the bean- add to the butter mixture and mix until well blended. Reduce speed to low and gradually add the sifted sugar. DO NOT OVERMIX or the frosting will incorporate too much air- it should be creamy and dense at this point. Add the vanilla extract and 1/2 TBSP of milk. If the consistency is too thick, slowly add the remaining amount to desired consistency (I use the whole amount)
2 comments:
You made the semi-finals! Good luck with the voting!
[...] Banana Cupcakes with Vanilla Bean Frosting [...]
Post a Comment