February 8, 2010

The peanut butter banana cupcake

The peanut butter banana cupcake started out as a muffin but it looked so cold and naked that I had to clothe it with icing. What goes better with bananas then peanut butter? NOTHING, that's what!! Sorry if you have a peanut allergy, or an aversion to bananas (OMG penor fruit!) but you're missing out!

Banana Muffin
  • 1 cup butter
  • 2 cups white sugar
  • 2 eggs
  • 2 tbsp mayo
  • 6 very ripe bananas, mashed
  • 3 cups all purpose flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 2 tsp baking soda
  1. Preheat oven to 350F. Line muffin tins.
  2. In a large bowl, cream together the butter & sugar until light and fluffy.
  3. Stir the eggs one at a time, beating well after each addition. Stir in the mayo & bananas. Stir together the flour, salt, baking powder & baking soda.
  4. Blend the flour mixture into the banana mixture. Stir just enough to evenly combine.
  5. Bake until a toothpick inserted into the center of the cupcakes come out clean, about 16 minutes.

Peanut Butter Buttercream Icing

  • 1 cup butter, softened
  • 1 cup peanut butter
  • 3 cups powdered sugar
  • 2 tsp vanilla extract
  • 3 tbsp milk or cream
  1. Cream peanut butter and butter together
  2. Add in powdered sugar and mix on high for about 1 minute
  3. add vanilla, mix again
  4. add the milk or cream and mix on high for about 3 minutes

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