Banana Cupcakes with Penuche Frosting

Submitted by Pat
Recipes from Martha Stewart (cupcakes) and Diana Rattray (penuche frosting)

cupcakes

Cupcake Ingredients

  • 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

Directions

  1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners.  (Note:  Pat recommends “mini” size cupcakes.) In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  2. Make a well in center of flour mixture. In well, mix together butter, mashed  bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
  3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack.
  4. Pat recommends spreading the tops with with Easy Penuche Frosting (below).
  5. Before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

Easy Penuche Frosting (from Diana Rattray at About.com)

A penuche frosting recipe, made with brown sugar, butter, and confectioners’ sugar.

Ingredients:

  • 1/2 cup butter
  • 1 cup brown sugar, packed
  • 1/4 cup milk
  • 2 cups sifted confectioners’ sugar, more or less
  • hot water, optional

Preparation:

In a saucepan, melt 1/2 cup butter. Add the brown sugar. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add the milk and bring to a boil, stirring constantly. Cool to lukewarm. Gradually add sifted confectioners’ sugar. Beat until thick enough to spread. If too thick, add a little hot water. Frosts top and sides of a 2-layer cake or a 13×9-inch cake.

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