Thursday, September 15, 2011

Banana Cupcakes with Cream Cheese Frosting (May 15, 2010)

I had Friday off so I decided to try a few new recipes, which I love to do.  I started out making Banana Cupcakes with Cream Cheese Frosting, that I found on another blog.Joelens@ blogspot.

I gathered my ingredients & began the process.
I followed the recipe exactly for the cupcakes.  The icing though I had to tweak to my personal taste.  I ended up adding some vanilla, lemon juice and a pinch of salt.

Banana Cupcakes with Cream Cheese Frosting
           *Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners.
1 box (18.25 oz) yellow butter cake mix
1 cup mashed over ripe bananas (about 3 bananas)
3/4 cup buttermilk (in place of the water called for on the box)
1/3 cup canola oil
4 large eggs (in place of the number called for on the box)
Follow the box instructions, putting all the ingredients in a large bowl and using the buttermilk in place of the water specified (the box will call for more water than the amount of buttermilk that you are using), using the amount of canola oil that is called for (usually 1/3 cup), and adding the eggs. Beat with an electric mixer (or in your stand mixer if you prefer) until moistened, about 30 seconds. Increase the speed to high and beat until think, 2 minutes longer.

*Fill each muffin cup two-thirds full. Bake in the preheated oven for about 12-15 minutes, or until a toothpick inserted in the center comes out clean. Remove the cupcakes from the baking pans, place on a wire rack and allow to cool completely. Frost with cream cheese frosting (recipe follows) and garnish with a piece toasted almond slivers.

Cream Cheese Frosting
original Joelen recipe

1/4 cup unsalted butter
4 oz. cream cheese, softened
4-6 cups confectioners or powdered sugar
1-2 tablespoons half & half
toasted almond slivers for garnish (optional)
In a large mixing bowl, beat the softened butter and cream cheese together until fluffy; and beat until fully incorporated.
Slowly add confectioners or powdered sugar into the bowl, 1/2 cup at a time and beating after each addition. Continue adding the sugar until you have a thick frosting of your preferred consistency. Garnish with a piece of toasted almond slivers for garnish

(I have forgotten what I rated this recipe back in 2010.  I remember taking them to church and everyone loved them so I will give them a 9/10 on my cooking scale)
Happy Eating & Cooking Everyone:-) 

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