Few bananas that are sitting inside the fruit bowls are rotting away. I thought of banana bread but I do not want to bore the crew with it. So I thought of muffins and for some reason I googled cupcake instead.
Thanks to google and fellow food bloggers archive, that I do not need to haul my cook books everywhere. Every time I fly back home I always end with extra weight and pay wee bit for that. Last year I was lucky to have a Greek friend who was driving from France back to Greece, we loaded my things on his car et voila they arrived in Athens with out much damaged to my pocket.
So when google came up with few searches I opted for Martha Stewart’s banana cupcake recipe… because the frosting sounds delectable… cinnamon … honey..
I have a certain weakness for cinnamon…
I did not alter anything in this recipe except for reducing the sugar a little bit and the honey.
Ok… I was tempted to add some nutmeg too. I grated a bit of nutmeg to the mixture because I just love the “marriage” of cinnamon and nutmeg.
Am pretty sure though that if I will bake this a second time round, I will play around with other flavours that I can add to this recipe.
1 1/2 cups all-purpose flour (spooned and leveled)
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
2 large eggs
1/2 teaspoon pure vanilla extract
1 1/4 cup confectioners’ sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon honey
1/8 teaspoon ground cinnamon
In a medium bowl, using an electric mixer, beat confectioners’ sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes
Did not take long before these 12 dainty cupcakes disappeared.
And here are some photos I have taken around Ft Lauderdale beach area.