I realize that it’s been a few weeks since my last blog post… I was caught up with finally reading the Hunger Games trilogy, the beginnings of softball season since I’m playing on a rec league, finishing up taxes, and then catching up on the rest of life that I put off for the first three. I’ve made a few delicious recipes that I’m looking forward to showing you over the next couple of weeks.
The one recipe that I’ve made recently that you *must try* is Banana Cupcakes with Peanut Butter Frosting. As soon as I saw the recipe flitter across my RSS feed, I knew I had to make them. I had overripe bananas – I had to make them, as soon as I could. And I’m really happy I did.
The cupcakes were very easy to make, particularly since I simply tossed all the ingredients in my Kitchenaid. Ingredients of note include honey, yogurt, and cinnamon, as well as 2 very ripe bananas. I divided the batter evenly among 12 lined muffin cups, but I wish I’d made 13 or even 14 cupcakes; since the muffin cups were too full, the tops of the cupcakes spread outward rather than simply becoming domed on top, making them a little difficult to frost. I baked them for 24 minutes in a 350F oven, and tilted the cupcakes on their sides after a few minutes of cooling so the cupcakes could cool evenly and completely.
About an hour later, I frosted them. The peanut butter frosting was likewise easy to make. You use a hand mixer to blend together peanut butter (mine was creamy), powdered sugar, and vanilla, and then add enough milk to make it a spreadable frosting. I used between 1/3 and 1/2 cup of milk to get mine to spread. After you mix the frosting, crush peanuts in a Ziploc bag with the blunt end of a meat mallet and pour them into a bowl so you can roll your frosted cupcakes in them. I tried to spread the frosting on thick, but I still ended up with extra frosting (which would have made for great sandwich cookie filling). It was a lot of fun to roll the frosted cupcake tops in the peanuts. I actually could have used a few extra peanuts, because you can see that one cupcake is scarcely peanuted.
If you like bananas or peanut butter, you have to make these cupcakes. They were incredibly good – I enjoyed them more than I expected to. The cupcake was tender and moist. The frosting was just like eating peanut butter candy – very filling overall. I enjoyed the contrast the peanut topping gave the cupcakes, and the extra heartiness it gave. I ended up eating one of these as a (very satisfying) morning snack during the week I made them, and eating a really light lunch simply because I wasn’t hungry.
These cupcakes are delicious and unusual, and would be great to take to a potluck or any occasion where you wanted your dessert to stand out. They were also very simple to make, and I think you can be done making them within about two hours, from start to finish. Even if you needed to take longer to make them, they’re well worth the effort. I’ll definitely make them again. I may make them exactly as is, or I may try one of two things: adding 1/4 cup cocoa powder to the frosting, or using a mix of crushed peanuts and mini chocolate chips as topping.