My friend Selma and I decided to make cupcakes a few weeks ago. Sorry it's taken me so long to post these photos! She introduced me to the site, Ming Makes Cupcakes, where there are 33 cupcake recipes and each of them sound and look absolutely delicious. We decided to make Cupcake 6, the banana cupcakes with a few minor tweaks and Cupcake 17, the peanut butter cupcakes. I worked on the banana cupcakes while Selma worked on the peanut butter cupcakes. The recipes are a little vague, but we just guessed and made about 2 dozen of the banana cupcakes and a dozen of the peanut butter cupcakes (they were twice the size of the banana cupcakes).
Banana cupcakes recipe
(*tweaks: we replaced maple syrup with agave nectar and added fresh raspberries):
Cupcakes:
- 1 cup mashed bananas
- 1 TBSP lemon juice
- 1 1/2 cup flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 stick butter
- 1 cup sugar
- 1 jumbo egg
- 1 tsp vanilla
- 3/4 cup buttermilk
In a small bowl, combine bananas and lemon juice. In a separate bowl, mix together flour, baking soda, and salt. In another bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Add flour mixture and buttermilk alternatively while mixing. Beat in bananas and mix until well blended. Bake at 275 for one hour or until inserted toothpick comes out clean. After removing from over, place in freezer for a half hour.
Icing:
- 1 stick butter
- 3 cups confectioner's sugar
- 1/4 cup milk
- 3 TBSP maple syrup
In a saucepan, melt butter at medium temperature until golden brown. In a bowl, add butter to sugar, then add milk and syrup. Beat until smooth. Top with bananas and sprinkle cinnamon.
Peanut butter cupcakes recipe
Cupcakes:
- 1 cup flour
- 1 tsp baking powder
- 1/4 tsp salt
- pinch of cinnamon
- 3/4 sticks butter, room temperature
- 1 cup peanut butter
- 1 cup brown sugar
- 1 tsp vanilla extract
- 1 egg
- 1/2 cup milk
Mix flour, baking powder, salt, and cinnamon. In a separate bowl, mix butter, peanut butter, and brown sugar until blended. Add vanilla and egg. Add milk and flour mixture alternately while still mixing. Pour into lined cupcake pan. Bake at 350 for 20 minutes or until toothpick comes out almost clean.
Ganache:
- 3/4 cup chocolate chips
- 1/4 cup heavy cream
Melt chocolate and cream in metal bowl, set in simmering water.
Frosting:
- 1 cup peanut butter
- 1 1/2 tsp vanilla
- 2 1/2 cups confectioner's sugar
- 6 TBSP milk
Beat peanut butter and vanilla until blended. Add 3 TBSP milk and sugar while beating. Add the rest of the milk and sugar and beat until smooth. If needed, add a couple more tablespoons milk.
What have you baked lately?!
