So my first request was from my mom that I make a cake for my parents 25th Wedding Anniversary. As I said in my welcome, my great-grandma was a baker. Really, she baked everything, but she owned a wedding cake business. My mom wanted me to use that recipe because she grew up eating it and had it for her wedding cake and absolutely loved it and remembered it being the best thing in the whole world… No pressure or anything. Well I’ll post more on that later, but for now, I will just tell you about today.
I was in the middle of baking my new nutella brownie bites (I’ll post those here soon) when my phone starts ringing. I went over and answered it- it was my brother. He asked me to bake him a specific cake (my famous made-from-scratch chocolate cake paired with my famous homemade chocolate buttercream frosting. Whenever I make this, it usually lasts for about one evening haha my mom calls it the dangerous cake- she eats it all). His friend from work (at Subway) is leaving tomorrow. He was pretty high-up on the scale as far as Subway jobs go, so this really upset many of the employees. They all love him. So Jordan (my brother) wanted me to make him a cake for a little going-away party they were having. My first order! I even get to deliver it! I’m so excited! Too bad I don’t get payed… I’m gonna go work on posting the cake recipe now!
I got this recipe from this website The frosting in the pics from the banana nut cupcakes (which I got from the same website) is not the cream cheese frosting I recommended, it was this frosting. It was pretty good but I think I’d like it better on my mom’s famous Pumpkin Muffins (I’ll post those later). Here’s the recipe 🙂
1 cup Milk
5 Tablespoons Flour
1 teaspoon Vanilla
1 cup Butter, barely room temperature
1 cup Granulated Sugar (not Powdered Sugar!)
Since the icing has 2 steps, I’d start it first. So in a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens. Remove from heat and let it cool to room temperature. (If you’re in a hurry, place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.)
While the cupcakes are in the oven, go back to the icing and cream the butter and sugar together until light and fluffy. Add the vanilla to the cooled milk/flour mixture. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream.
NOTE: The milk/flour/vanilla mixture MUST be cooled before you add it to the butter and sugar mixture.
I did really like it I think the cream cheese would be better on the banana cupcakes and this would be better on the pumpkin muffins 🙂
So the other day my mom realized we had 17 over- ripe bananas in our freezer. She said they were perfect for baking banana bread. Well one of the beautiful ladies at the church in the state I used to live in baked a wonderful banana bread. I texted her and asked her for her recipe but she wasn’t home at the moment to give it to me and the bananas were already defrosted so I had to make something. I googled Banana recipes and this wonderful recipe came up. It had a frosting recipe with it but after trying it, a nice cream cheese frosting would be better in my opinion. Anyway, I baked them 2 days ago and all 12 of them are gone.
Notice the one missing… I ate it while it was still a touch warm 🙂 Here’s the recipe 🙂
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
1/4 cup of chopped walnuts or pecans
Preheat the oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Add chopped walnuts and fold in. Dividing evenly, spoon batter into muffin cups (I filled them up about 3/4 of the way full) and place in preheated oven. You’re going to want to bake them for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Remove cupcakes from pan; cool completely on a wire rack. Spread tops with frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake.
Cream cheese icing would go good with this
It was quite delicious!