Wednesday, May 22, 2013
Peanut Butter Snickers Banana Cupcakes
Years ago, my dad asked me if I could make banana cake, not banana bread, but cake. At the time, I didn't know of any good recipes for banana cake, so the request went unfulfilled. Recently, I decided to try one of the banana cupcake recipes that was out there on the internet, but it turned out horrible. The cake was dense beyond belief, gummy, and stuck to the wrappers. Absolutely inedible. After that, I worried that perhaps a good banana cake just did not exist. Maybe bananas were meant to be made into bread and only bread, or, if cake was possible, it was always going to be heavy and dense.
Then, I came across this recipe for Banana Cupcakes on the blog, the Brown-Eyed Baker. From the pictures, it looked like the cake would actually come out, dare I say, fluffy. The crumb looked light and most definitely did not resemble banana bread of any sort. So, I decided to give things another go.
And, I was thrilled with the results. The cake, yes it was cake, was fluffy and soft and light and super moist to boot. There was also a wonderful banana flavor in every bite. I frostedthese cupcakes off with a peanut butter buttercream and then, since I had a bag of peanut butter Snickers minis (which are totally yum), I decided to top the cupcakes off with them (cause more sugar is always a good thing). Add a drizzle of melted chocolate and these cupcakes were a mouthwatering combination of banana, chocolate, and peanut butter. Simply irresistible.
So, what do you know, a good banana cake DOES exist. Next time Dad, your wish is my command.
Elvis Cupcakes (created by Sweet as Sugar Cookies)
Banana cupcakes (from Brown-Eyed Baker)
1 1/4 c. + 2 Tbsp. all-purpose flour
5/8 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
6 Tbsp. unsalted butter
3/4 c. + 2 Tbsp. sugar
1 tsp. vanilla
3/4 c. mashed very ripe bananas
1/4 c. buttermilk (I used plain nonfat yogurt)
2 Tbsp. milk (I added this)
12 Peanut Butter Snickers minis
Peanut Butter Buttercream (Sweet as Sugar Cookies)
1/2 c. butter
5 Tbsp. peanut butter
1 1/2 c. powdered sugar
milk (to desired consistency)
Preheat oven to 350F. Line two cupcake pans with paper liners. Combine the flour, baking powder, baking soda, and salt and set aside.
Cream the butter with the sugar till light and fluffy. Add the bananas and mix well. Add the vanilla and the eggs and beat for 1 min. until well combined. Mix in the flour mixture, alternating with the yogurt, in three additions, beginning and ending with the flour mixture.
Fill the cupcake liners about three-quarters full. Bake for 20-25 min. until a toothpick inserted in the center comes out clean. Transfer the pans to a wire rack and let cool for 20 min. Remove the cupcakes from the pans and place on the rack to cool completely.
For the frosting: Beat the butter with the peanut butter until well combined. Beat in the powered sugar till light and fluffy. Add milk until it reaches your desired consistency.
Makes 12 cupcakes
1. The batter seemed a little dense, so I added a little extra milk to the recipe, about 2 Tbsp.
2. The original recipe called for buttermilk, but I used nonfat yogurt since that's what I had.
3. The original recipe called for a combination of butter and shortening, but I just used butter.