Daily Archives: October 23, 2011

Spicey Cupcakes with Banana Buttercream Frosting

Psalm 19:7-9

 7 The law of the LORD is perfect,
refreshing the soul.
The statutes of the LORD are trustworthy,
making wise the simple.
8 The precepts of the LORD are right,
giving joy to the heart.
The commands of the LORD are radiant,
giving light to the eyes.
9 The fear of the LORD is pure,
enduring forever.
The decrees of the LORD are firm,
and all of them are righteous.


As I was cruising through a few favorite food blogs  I came across Baking With Basil for the first time.  I was caught by a picture of some delightful cupcakes that looked so fresh and cute I just wanted to eat one right there and then!  My first thought was “I want to make those!”  I got so excited until I read the recipe and realized these were SPICE cupcakes.  I don’t care for spice cake.  Just don’t.  I don’t know why, I don’t recall some awful spice experience of the past, I just don’t like them.  But, oh these looked so nice and I’ll bet my neighbors would like some!  So I sent Brooke a note at Baking With Basil and let her know I was going to give them a try.  I planned to make them, not EAT them.  I had a great time making them and decorating. The house was filled with the spicey sent of autumn and it was perfect.  Once that was done and a few were delivered to the neighbors, the rest sat on the counter staring me down.  Okay, okay …. just one bite.   WOW!  These are good!  Not too much spice, the cake is light, not heavy, and the Banana Buttercream Frosting  — butter and cream — what’s not to like?  I hope you will like them too!  Thank you Brooke for sharing this recipe and the lemon juice in the mashed bananas to keep them from turning brown is a great idea I never thought of before :)  I will use that trick again!

Spice Cupcakes with Banana Buttercream Frosting

Spice Cupcake Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1/2 cup butter, room temperature
  • 1/2 cup buttermilk
  • 1 tsp vanilla extract
  • 1 1/2 cups applesauce
  • 2 eggs, room temperature

1.  Preheat oven to 350 degrees.  Spray muffin pan with non-stick cooking spray or place cupcake liners in pan.

2.  In a large mixing bowl, combine flour, sugar, soda, salt, baking powder, and spices.  Whisk until combined.  Add butter, buttermilk, and applesauce to dry ingredients.  Beat for 2 minutes on medium speed, until well combined.  Beat in eggs, one at a time.

3.  Fill cupcake liners about 3/4 of the way full.  Bake for 16-19 minutes or until a toothpick inserted into the center comes out clean.

4.  Allow cupcakes to cool in pan for 5-10 minutes.  Remove from pan and transfer to a cooling rack to cool completely.

Banana Buttercream Frosting


Ingredients

  • 1/2 cup butter, room temperature
  • 1/2 cup mashed banana, about 1 large banana
  • 1/2 tsp lemon juice
  • dash of salt
  • 3 cups powdered sugar

1. In a large mixing bowl, cream butter until light and fluffy.  Add salt and beat until combined  Meanwhile, in a small bowl, combine mashed banana and lemon juice.

2.  Slowly add powdered sugar to butter alternating with banana mixture.  Beating until combined after each addition.

3.  Beat until light and fluffy.  Place into piping bag and pipe frosting onto cooled cupcakes. *Make your own piping bag, use a small plastic bag, fill with frosting, cut corner tip with scissors and use as a piping bag.

Noteworthy

  • Make sure to add the lemon juice to the mashed banana to keep it from browning.
  • Store cupcakes in an airtight container for up to 3 days.
Sweets and Pumpkins
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