There is not much to say about these cupcakes…they left me speechless with delight! Though they take a little work to make, the end result is well worth it.
I’m sharing this…cause I don’t feel like sharing the ones I baked…Booo-Yah!
Roasted Banana Cupcakes
adapted from Martha Stewart
3 ripe bananas
*2 cups cake flour (not self-rising)
* if you don’t have cake flour, try 1 3/4 cup of All-Purpose flour, I’ve done this in many recipes and the result is pretty much the same, sift it before measuring.
1/2 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup sugar
3 large eggs, separated (egg yolks in one bowl, egg whites in another)
1/2 cup sour cream
1 teaspoon pure vanilla extract
Cinnamon Cream Cheese Frosting
recipe by Black Martha
1/2 cup (1 stick) unsalted butter, room temperature
6 oz cream cheese
3 cups of powdered sugar (no more than 4 cups)
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
To make cupcakes:
Preheat oven to 400 degrees. Place 3 whole unpeeled bananas on a baking sheet lined with parchment paper and roast for 15 minutes. The skins will darken. Remove bananas from oven and let them cool before peeling.
Reduce oven temperature to 350 degrees. Line standard muffing tins with paper liners. In a medium bowl whisk together cake flour, baking soda, baking powder and salt, set aside.
With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add egg yolks, one at a time, beating until each is incorporated, scraping down the sided of the bowl as needed. Add roasted bananas and beat (medium speed) to combine. Add the flour mixture in three batches, alternating with two additions of sour cream, and beating on medium speed until just combined after each. Beat in vanilla.
In another mixing bowl, with electric mixer on medium speed, whisk egg whites to soft peaks. Gently fold egg whites into batter in two batches.
Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester or toothpick inserted in the centers comes out clean, about 20 minutes. Transfer cupcakes to wire racks and let cool completely before frosting.
Cupcakes can be stored up to 3 days in fridge or frozen not frosted up to 2 months in airtight container.
To make frosting:
With an electric mixer using a paddle attachment, on medium high cream together butter and cream cheese until light and fluffy, about 2-3 minutes. Switch to low speed and add powdered sugar one cup at a time. Once powdered sugar is incorporated, add the vanilla extract and cinnamon, mix until combined. Switch to medium-high speed and beat frosting until smooth.
If you want the cream cheese frosting stiffer add some more powdered sugar to it (taste as you go…you don’t want it super sweet).
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