Roasted Banana Cupcakes, (Ala Martha Stewart again!)
My Dad came for a whistle stop visit at the beginning of the week. Not that I usually need an excuse to bake, but I thought it would be more of an excuse to bake something than usual. My Dad doesn’t really have a sweet tooth so I wanted to find something that wasn’t very chocolately or syrupy. I came across a cupcake recipe by Martha Stewart with bananas in and I thought bingo. The roasted bananas make the cupcakes moist while the dash of honey that is put in the frosting shoots right through the flavours and really brings the tastes and textures together.
It is always good finding a recipe that doesn’t require a lot more than what you already have in your cupboard. It means it is easy to whip something up at a moments notice and it still being edible!
I wanted to apologise again about the lack of conversion of Martha Stewarts recipe measurements. I have a stack of bowls and measuring utensils that stack neatly together by George George. Conveniently the measuring bits are in cups, so I don’t have to convert thankfully.
So, what you need it the following:
3 ripe bananas, plus a couple more to garnish if you so wish – I didn’t bother
2 cups flour, sifted
1/2 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
1/2 cup of unsalted butter – I would say it is about 150-170g.
3/4 caster sugar
3 large eggs, separated
1/2 cup sour cream
1 teaspoon vanilla extract
1. Preheat oven to max temperature and place your 3 bananas, unpeeled on a baking tray and roast for 15 minutes.
2. Sift flour, baking soda, baking powder and salt together in a bowl. Remove the bananas and unskin when cooled. Mash up when cool. Reduce the temperature 160degrees, bit higher for a normal oven.
3. With electric mixer on med-high speed, cream butter and sugar in another bowl till fluffy. Add egg yolks one by one, mixing each before the other goes in. Add the mashed up bananas and combine. Now add the flour in three batches alternating with 2 additions of sour cream in between each one. add vanilla and incorporate.
4. Whisk the egg whites till they have soft peaks in a separate bowl and then add 1/3 into the mixture, folding it it. Then fold in the rest.
5. Fill cupcakes up to 3/4 and bake for 20 mins, rotating halfway through.
2 1/2 cups icing sugar
1 cup unsalted butter
2 tbsp honey
1/4 tsp cinnamon
1. Simply beat altogether. Couldn’t be simpler!
To make pretty frosting I used a Wilton icing bag with a star nozzle. You need to slot your nozzle all the way to the bottom pointy bit and then with scissors chop the end off. Roll the icing bag down a few times and with a spatula put the icing in the bag in dollops. When 3/4 full, roll the sides back up and push the icing down to the pointy end, making sure there is no air in it. Twist the end of the bag with one hand, to make your the icing doesn’t come out the top. With your other hand guide the nozzle to the desired pattern.
This is a great recipe if you have people coming over that are not fans of the heavy chocolate, caramel baked goods. Not boring enough that they won’t like it though. The honey in the icing is the key component to making this cupcake what it is.