i decided to make these yummy cupcakes in the mini form for a baby shower i went to. perfect & adorable.
the original recipe is from the martha stewart cupcakes book and is far more complicated; (as mentioned in previous blog 'milk please' i have zero patience for high maintenance baking) the thought of separating and whipping egg whites for cupcakes is silly, especially when a similar recipe just calls for two eggs, roasting the bananas for 15 minutes, two mixers would be needed. ugh. and involves sour cream. thankfully i found another martha stewart version much simplified and equally as tasty. phew!
banana cupcakes with honey-cinnamon frosting
1 1/2 c. all purpose flour
3/4 c. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 stick unsalted butter
4 bananas ( recipe calls for ripe, but i find them easier to work with when they are past ripe and the skin is brown in color)
2 large eggs
1/2 tsp. pure vanilla extract
preheat oven to 350 degrees. line muffin pan with paper liners. in medium bowl whisk together all dry ingredients (flour, sugar, baking powder, baking soda and salt).
make well in center of flour mixture. in well, mix butter, mashed bananas, eggs and vanilla. stir to incorporate into flour mixture until well blended but do not over mix. divide batter into muffin cups. bake approximately 25-30 minutes. for mini cupcakes, which as previously stated, everything is better is mini i.e. bite size, reduce baking time to 10-15 minutes or until toothpick comes out clean.
best part.....
honey-cinnamon frosting
1 1/4 c. confectioners sugar
1 stick butter room temp.
1 tbsp. honey
1/8 tsp. ground cinnamon - i usually add a but more. i heart cinnamon.
beat in electric mixer until smooth. approximately 4-5 minutes. wait for cupcakes to cool completely before frosting.
be prepared to be impressed with yourself and be sure to have a glass of milk handy. enjoy!
martha's version
my version 
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