Happy New Year 2012! Let's celebrate it with banana cupcakes!Actually i made this in November or December 2011, but i had no time to post the photos and the recipe. This recipe is also belongs to Martha Stewart's Cupcakes book.
Ingredients:
- 3 cups sifted plain flour
- 1 1/2 tsp baking soda
- 3/4 tsp baking powder
- 3/4 tsp salt
- 1 tsp ground cinnamon
- 1 1/2 stick (6 ounces) butter, softened
- 1 1/2 cups packed light-brown sugar
- 3 large eggs
- 4 very ripe large bananas, mashed (make about 2 cups)
- 3/4 cup buttermilk
- 1/2 tsp vanilla extract
- 1 cup chopped pecans (optional)
- 1 stick butter
- 1/4 cup brown sugar
- 2 tbsp confectioners sugar
Directions:
1. Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add mashed bananas.
2. Reduce speed to low. Mix any remaining wet ingredients in a bowl if needed. Add dry ingredients to butter/ banana mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full
3. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted
2. Reduce speed to low. Mix any remaining wet ingredients in a bowl if needed. Add dry ingredients to butter/ banana mixture in 3 additions, alternating with wet ingredients and ending with dry. Scrape sides of bowl. Divide batter among muffin cups, filling each 2/3 full
3. Bake cupcakes until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks. Cupcakes will keep, covered, for up to 3 days, unless otherwise noted
