Tuesday, January 20, 2015

Moist Banana Cupcakes with Fluffy Cream Cheese Frosting

Bananas, one of my favorite fruit.
Got some bananas that are too-ripe? Don't throw them out.

Store them peeled in the freezer in a baggie to use in banana smoothies, shakes, or mash and use to whip up these easy cupcakes, hum... sounds delicious...
Stt..tt...I tell you one secret, the trick to amazing moistness and sweet flavor is overly ripe bananas!

Moist Banana Cupcakes with Fluffy Cream Cheese Frosting

I have had great success replacing eggs* with mashed bananas in vegan baking. The ripeness of the banana itself will have a direct effect on moisture levels and the overall nutritional value of the fruit itself.

Moist Banana Cupcakes with Fluffy Cream Cheese Frosting

Banana with chocolate (called it banana choco), banana with coffee (banoffee), or with mocha, vanilla, rhum, Oh Yes....seems fit with any kind of flavours. How about cream cheese??
I always thought cream cheese frosting would taste HORRIBLE with cupcakes, but ever since I first tried, it has been one of my most favorite frosting!...Oh.. I love it...

Moist Banana Cupcakes

Banana, cinnamon, yogurt... there are no words to describe the deliciousness, you won’t even know these cupcakes are a complete health food.
Trust me! Bake them today!

Moist Banana Cupcakes

Moist Banana Cupcakes with Fluffy Cream Cheese Frosting
Active Time: 1 hour
Total Time: 1 1/2 hours

Yield: 12 cupcakes

For the cupcakes
85 grams unsalted butter
100 grams granulated sugar
1 large (50 grams) egg
1/2 teaspoon vanilla extract
2-3 medium sized (225 grams) super ripe bananas
135 grams cake flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon powder (optional)
a pinch of salt
45 grams sour cream or plain yogurt

For the frosting
455 grams cream cheese, softened
2 tablespoon unsalted butter, softened
2 teaspoon vanilla extract
230 grams powdered or icing sugar

For the cupcakes
1. Preheat oven to 360° F/ 180° C. Line a standard cupcake pan with your favourite cupcake liners.
2. Combine all dry ingredients; sift cake flour, baking soda, cinnamon powder, and salt.
3. In the bowl fitted with the paddle attachment, cream the butter and the sugar until very light and fluffy.
4. Slowly add eggs and the vanilla extract to the mixture, mix until well combined.
5. Once it has all been incorporated, add 1/2 of the sifted dry ingredients, mix well.
6. Scrape the sides of the bowl, add half of the mashed banana and your choice of cream or yogurt.
7. Last add the remaining dry mixture and mix just until combined, add the remaining banana/sour cream mixture, mix well.
8. Divide batter into each cupcake liners, bake until a wooden pick inserted into the centre of the cupcake comes out clean, about 25-40 minutes. Try not to over-bake.
9. Let cupcakes cool in pan on a wire rack for 10 minutes, and then turn onto rack to cool completely.

For the frosting
Mix the cream cheese, butter, vanilla, and powdered sugar together until it is light and creamy.

• This icing can be stored in the refrigerator for up to a week.
• Be sure that all baked good with this icing stay refrigerated as cream cheese is highly perishable.
• Banana cake last for several days (2-5 days) in room temperature, but I would store them in the refrigerator, especially in hot or warm weather.

Enjoy :*
luv Sandra

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