guest post IN-Baker
3 ripe bananas (plus 1 or 2 to garnish)
2 cups cake-flour (not self raising) sifted
½ tsp baking soda
½ tsp baking powder
¾ tsp salt
½ cup (1 stick) unsalted butter, room temp.
¾ cup sugar
3 large eggs, separated
½ cup sour cream
1 tsp vanilla extract
- Pre-heat oven 400*F
- Place 3 whole unpeeled bananas on a baking sheet and roast for 15 minutes (peels will darken).
- While your roasting sift together cake flour, baking soda, baking powder, and salt.
- Remove bananas and cool before peeling, re-set oven to 350*F
- On med-high cream butter and sugar until pale and fluffy. Add egg yolks one at a time, making sure it’s well combined each time.
- Add roasted bananas and beat to combine
- Add flour mixture in three batches, alternating with two additions of sour cream, and being until just combined after each addition.
- Beat in vanilla
- In a separate bowl whisk egg whites to a soft peak, fold 1/3 whites into batter to lighten. Gently fold in remaining whites in two batches
- Divide batter into your cupcake liners (in tin) Bake for 20 minutes rotating half way through. Transfer to wire racks to cool completely.
For the Frosting:
2 ½ cups confectioners’ sugar, sifted
1 cup (2 sticks) unsalted butter, room temperature
2 tbsp honey
¼ tsp ground cinnamon
With an electric mixer on medium speed, beat all ingredients until smooth. Use immediately!!
Finish the cupcakes, fill a pastry bag fitted with a medium French-star tip (Ateco #863 or Wilton #363) with frosting. Pipe seven scallops around the perimeter of cupcake, and pipe a large starburst in the center. Don’t garnish with sliced bananas until serving time. Brown bananas aren’t really that attractive!
Day 1: National Cupcake week. Here in England it's National Cupcake week so, get ready for a week full of yummy cupcake recipes from myself and some lovely guest bloggers!! There is still time to vote on which cupcake you'd like me to bake so please vote!!