Since I’ve been on a bit of a baking spree lately, (pie’s-in-a-jar and all), thought this was appropriate for today’s throwback post.
Back in my NYC days (probably about 2 years ago Tracy, Andrea, and I attended one of Butter Lane Bakery’s cupcake baking classes. What a treat - literally. You might be thinking, “everyone knows how to make cupcakes”, but we learned specific techniques in terms of making banana batter and cream cheese frosting from scratch, the art of frosting, etc. You get the point. It wasn’t rocket science, but it was delicious. And what’s better than sitting around a table with a bunch of strangers (and two friends) eating cupcakes? That’s what I thought.
Banana Cupcakes
Ingredients
½ lb Butter
2 ½ Cups Granulated sugar
3 Eggs
1 Splash of vanilla
1 ½ cups of buttermilk
1 ½ tsp baking soda
½ tsp baking powder
1 pinch of salt
3 Cups cake flour
2 Cups pureed bananas
Combine butter and sugar in mixing bowl. Mix until sugar and butter forms a cream. Crack eggs into a separate bowl, add a splash of vanilla extract to the eggs, then add the eggs to the mixing bowl. Mix on medium speed until mixture becomes light and fluffy. Combine baking powder, baking soda, and salt with flour. Add half of the flour mixture, followed by buttermilk, then add the rest of the flour mixture. Mix until combined, but be careful not to over-mix. On a low speed, mix in your in banana puree. Mix for one minute then remove from mixer and finish mixing by hand. Scoop cupcakes and bake for 23 minutes at 300 degrees. (Yields 36 cupcakes)
CREAM CHEESE FROSTING
Ingredients
½ lb of butter
16 oz cream cheese
8 cups confectioners sugar
1 splash of vanilla extract
Combine butter and cream cheese in mixing bowl and mix on a medium
speed for 5 min. While mixing in at low speed add sugar. Once combined, add a splash of vanilla extract and mix on a medium to high speed for 3 min, or until smooth and fully combined. Frost and enjoy!
