I don't have a sweet tooth! (Ahh! Shocking!) Well, it's true. I do however love baking. I delight in many things, baking being in the top 5. I love creating new recipes. I love the smells baking cause in the house. I even enjoy the warmth of simply having the oven on! Silly, I know, but again, it's very true. With Autumn rolling around, baking in my home happens two or three times a week! The weather cooled down this weekend and for some odd reason I felt the need to bake. I mean it is something I really love to do.
I made Quick Lemon Drop cookies since I had some extra lemons that really needed to be used up. My sister who works way too much and way too hard was going into work at odd hours. Pulling midnights is hard work, but get this, she works in a bakery. Ha ha. I never even thought about it. She never brings that stuff home, it's frozen and never homemade, as sweets should always be! Since my sister was working so hard and wasn't able to eat as she normally would, I then created a basic breakfast cookies. But today I'm going to give you the recipe for my banana cupcakes! That's right you heard me:
With Almond/Brown Sugar Frosting
Look at them! Don't they look amazing? (Need a napkin to mop up the drool?!)
For the Cupcakes you'll need the following:
- 1½ Cup All purpose flour
- ¾ Cup Granulated sugar
- 1 Teaspoon Baking powder
- 1 Teaspoon Baking soda
- ¼ Teaspoon salt
- 1½ Cup mashed bananas (3 bananas)
- ¼ Cup coconut oil (Or unsweetened applesauce)
- 1 Teaspoon vanilla extract
- 1 Egg, lightly beaten
So here is what you do:
You know the drill first you preheat oven to 350 degrees, and line muffin tin with papers, set aside.
In a large bowl, add the flour, sugar, baking powder, baking soda and salt. Whisk to combine. Set aside.
In a medium sized bowl, add in the remaining ingredients. Stir to combine.
Add the wet mixture to the dry and stir until just combined and no dry spots.
Divide the batter among the 12 cupcakes wrappers, about ⅔ of the way full.
Bake for 18-20 minutes, until a toothpick inserted comes out clean.
While those are cooling let's make the frosting. You'll need an electric mixer. I've never made this by hand but I imagine it to be quite strenuous to do. So if you have it, use an electric mixer or stand mixer would be even better!
Almond Brown Sugar Frosting
- 2½ Tablespoon all purpose flour
- ½ Cup milk
- ½ Teaspoon almond extract
- ½ Cup unsalted butter, room temperature
- ½ Cup packed brown sugar
In a small saucepan, whisk the flour and milk together. (I used chocolate almond milk from my local grocer)
Cook this mixture over medium heat, continuously whisking until thick.
Remove from heat, stir in the almond extract and let cool to room temperature.
Again with a hand/stand mixer, cream the butter and sugar until fluffy and the graininess is gone.
Add in your cooled milk mixture and beat it on high speed until a whipped cream consistency. It's going to take a while, but it will be well worth it.
Once the cupcakes are cooled, frost away, and refrigerate any leftovers
I had some banana chips and decided on a little decoration. Aren't they pretty?!