The post title is really catchy , right ?! No , I'm not exaggerating because that's really the name of these cupcakes lol
I saw this recipe at Joyce's and the " most fabulous " words spurred me to buy some bananas . This recipe is a breeze to make especially if you have a food processor , even the frosting is made in the machine as well ! As I chucked out my food processor few months ago , I used my trusty electric handmixer instead . The most fab name though didn't stop me from making some tweaks - I replaced some of the butter for oil , added a bit of rum , also added more bananas and using less sugar as no person in her right mind will use that much sweetener hee hee !
Joyce said that the texture of her cake is dense and I was quiet surprised when these cupcakes came out fluffy . I think beating the butter and sugar instead of whizzing them into the food processor makes this cake fluffy , just what I want my cupcake to be . The frosting is not necessary as this cupcake is pretty delicious on its own but to me a cupcake should have a frosting . I have a love-hate relationship ( heh ! ) with frosting , much as I love to eat it , I just can't make myself use that much butter and icing sugar . Because I can't resist a cream cheese , I finally caved in and made the darn frosting . Good thing that I did as the cream cheese frosting pairs delightfully well with this cupcake !
So , does it lives up to its name ?! Go buy some bananas and try this recipe !
Please check original recipe @ Joyce of Kitchen Flavours
Makes 12 standard sized cupcakes plus 2 mini cupcakes
250 grams all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
100 grams unsalted butter , cut into small cubes , at room temperature
25 grams canola oil
150 grams sugar
2 large eggs
300 grams mashed ( very ripe ) banana mix with 1 teaspoon dark rum
100 ml buttermilk ( whole milk mix with 1 1/2 teaspoon lime juice )
1/2 teaspoon vanilla extract
1 small ripe banana , cut into 1/2 cm thick , optional
* Preheat oven at 180°C . Line muffin pan with paper liners , set aside .
* In a small mixing bowl , whisk flour , baking powder , baking soda and salt together , set aside .
* In a large mixing bowl , combine butter and sugar , beat over medium speed until light and fluffy , 3 minutes . Add in the eggs and beat for 1 minute then add in the mashed banana , buttermilk and vanilla , beat for 30 seconds , the mixture will look curdled . By hand , using a large spatula , mix in the flour mixture , stir until well combined .
* Divide mixture into the prepared liners , about three-fourths full . Bake for 23 to 26 minutes or until top is golden brown and toothpick inserted in the middle of the cake comes out clean . Cool completely .
For the frosting :
125 grams cream cheese , cut into small cubes , at room temperature
62 grams salted plus 63 grams unsalted butter , cut into small cubes , at room temperature
105 grams icing sugar , sifted
* Beat ***half of the cream cheese , butter and icing sugar together until very smooth then add in the remaining cream cheese until light and fluffy . Place in a piping bag and frost the cupcakes or you can just use a spoon or a knife to spread frosting on top of each cakes .
*** I found this tip at Dan Lepard's Short and Sweet book : If you beat the butter with the sugar and some cream cheese first , it helps to stabilize the mixture . Then when you whisk in the remaining cream cheese , it strengthens the emulsion and keeps the frosting light and smooth .
This post is linked to Little Thumbs Up , a baking and cooking event , organized by Zoe of Bake for Happy Kids and Doreen of My Favourite DIY . This month's theme ingredient is Banana and hosted by Faeez of Bitter Sweet Spicy