Bananas and Cream cupcakes

Here is my monthly cupcake recipe for the monthly cupcake challenge my friend Noor over at Ya Salam Cooking and I are hosting. We didn't get as many recipes as I we would have wanted but hey it's only the first month. I really hope you all can join next month and the months to come. Making cupcakes is not only easy but its loads of fun. These cupcakes turned out amazing! Please do not add cinnamon to your batter or they will taste like banana bread muffins. The cinnamon I use here in the Middles East is not as fine as the one is the USA, so you may want to use 1/2 teaspoon at first and adjust to your taste. The yellow food coloring is just for fun so feel free to leave that out OR NOT. :)


3/4 flour
1/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
4 tablespoons (melted) butter
3/4 cup mashed bananas
few drops yellow food coloring (optional)
1/2 teaspoon vanilla extract

Preheat oven to 350*. Line a 12 cup cupcake/muffin pan with paper liners. Sift your dry ingredients including your sugar into a medium sized bowl. Mash your bananas to a puree, beat together with your egg, vanilla, and butter until well combined. Make a well in the center of your dry ingredients and mix until combined (be careful not to over mix batter). Spoon batter into cupcake cups (evenly) and bake for approximately 20 to 25 minutes or until toothpick inserted comes out clean. Cool cupcakes before frosting.

Cinnamon cream topping

1 cup heavy cream
2 tablespoons powder sugar
1/2 to 1 teaspoon cinnamon powder

Make sure your mixing bowl, cream, and whisk are very cold before mixing. In a Medium bowl beat your cream until soft peaks form, add your powder sugar and cinnamon and beat until stiff peaks form. Frost your "cooled" cupcakes and enjoy.

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