while looking for recipes to make with this combination I came across these cupcakes from the blog'sally's baking addiction'.She makes these amazing cupcakes and cookies which are a hit every time for me.I made several of her cookies and they never fail me.
Anyway I had some over ripe bananas which normally go in the bin but luckily I came across this recipe the same day otherwise I would have missed these wonderful cupcakes.
Enough of my banter,here is the recipe.
Ingredients:
CUPCAKES
- ½ cup (115g) unsalted butter, softened to room temperature
- ½ cup (100g) light or dark brown sugar
- ¾ cup (150g) granulated sugar
- 3 large eggs, room temperature
- 1 and ½ cups mashed banana (about 3 large very ripe bananas)
- 2 teaspoons vanilla extract
- 2 cups (250g) all-purpose flour (careful not to overmeasure)
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- 1 teaspoon salt
- ½ cup (120ml) buttermilk*
- 1 cup (180g) mini or regular semi-sweet chocolate chips
- PEANUT BUTTER FROSTING
- 11/2cup (250g) creamy peanut butter
- 8 Tablespoons (120g) unsalted butter, softened to room temperature
- 11/2 cup (180g) confectioners' sugar(Icing sugar )
- 1 teaspoon vanilla extract
- 6 Tablespoons (90ml) heavy cream or half-and-half*.
Directions:
Preheat oven to 350F degrees(180C). Line two 12-count muffin pans with 18 cupcake liners. Set aside.
Make the cupcakes. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together in a large bowl on medium speed until creamed. About 2-3 minutes. With the mixer running on low speed, add the eggs, one at a time, beating well after each addition. Add the mashed bananas and vanilla, beating on low speed for about 1 minute.
Whisk the flour, baking soda, cinnamon, and salt together in a medium bowl. Slowly add the dry ingredients to the wet ingredients in 3 additions, stirring by hand after each addition. Add the milk and stir until combined. The batter will be lumpy. Fold in the chocolate chips.
Spoon the batter evenly into 18 cupcake liners. Fill the unused cups one-third full with water to prevent warping. Bake each batch for 17-19 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Allow to cool completely before frosting.
For the peanut butter frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the peanut butter and butter on medium speed until creamy and completely smooth - about 3 minutes. Add the confectioners' sugar and vanilla. Mix on medium until combined. Add the cream and mix on high until creamy, at least 2 minutes. Add a pinch of salt if frosting is too sweet.
Swirl the icing on the cooled cakes.
*For the cupcakes, you must use buttermilk. You can sour your own milk at home to make DIY buttermilk. For this particular recipe, simply measure 1/2 Tablespoon of fresh lemon juice in a measuring cup/glass. Then fill the rest up with milk until you reach 1/2 cup. Stir it around, let sit for 5 minutes, and it will be ready to use in your cupcakes. (Alternatively, you could also use 1/2 Tablespoon of white vinegar.)
