The most fabulous banana cupcakes ( with cream cheese frosting )
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
They look lovely, their name is probably very appropriate!ReplyDelete
yes , the wicked cream cheese complements very well with almost any kind of cakes! it makes them much more delicious..haha! the texture looks indeed fluffy as you descibed, Nice one, anne!ReplyDelete
Your cupcakes turns out gorgeous! My cake did not turn out dense, actually the author states that the cake is moist and dense, but mine came out moist, light with soft tender crumbs, which I was surprised too. I like that yours came out looking fluffy! I should try making this with the stand mixer the next time instead of the food processor! And with the cream cheese frosting looks fabulous! Thanks for the tip for a smoother and fluffier cream cheese frosting. Short & Sweet is one fabulous book, it is on my table right now, been browsing thru it for past two days, already picked a bread recipe to make later today. :)
Hello Anne, your banana cupcakes look so moist! I just bought some bananas today - I'll try it if my kids havent finished the bananas by tomorrow :PReplyDelete
Wow! I am so impressed with your cream cheese frosting! I think I want to eat that first! Then eat the cupcakes before it floats away, looks so fluffy! Want to try too!ReplyDelete
Che buono e bello quel ciuffetto!!!ReplyDelete
Ne prendo uno.
You got me! Now, I can relate Joyce's most fabulous banana cake with your most fabulous banana cupcakes because both are made with Belinda Jeffery's most fabulous recipe!
In fact, your cupcakes are double fabulous with extra cream cheese frosting! And, also thanks for sharing Dan Lepard's tip for making a better cream cheese frosting :D
They look so beautiful! And I love just how fluffy and moist they are.ReplyDelete
I think I'll forgo the frosting and just have it on its own..... looks soo nice and moist!ReplyDelete
Catchy cupcakes indeed, Anne. Throw one my way and I'll be sure to catch it, lol...they look oh so yummy and that frosting, oh my!!!ReplyDelete
Thanks for sharing, Anne...
Such scrumptious cupcakes! I can never resist cream cheese frosting and it works wonderfully with these cupcakes!!!ReplyDelete
Anne, how could I have missed this fabulous cream cheese on banana cupcakes :DReplyDelete
I love this... Am going to grab some banana to try this out. Thanks dear friends for this fab recipe!