Banana Cupcakes
As promised, here are the two cupcake recipes I tried over the weekend. They both may seem a bit daunting at first, but they are definitely worth it in the end. I found them in one of my favorite cookbooks, Favorite Brand Name's "100 Best Cupcake Recipes."
BANANA CUPCAKES
Makes 18 cupcakes
2 cups all-purpose flour
1 1/2 cups granulated sugar
2 tbs packed brown sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/2 cup vegetable oil
2 eggs
1/4 cup milk
1 tsp vanilla
2 medium mashed bananas (about 1 cup)
1 container (16 ounces) chocolate frosting
1. Preheat oven to 350 degrees F . Line 18 standard muffin cups with paper baking cups.
2. Combine flour, granulated sugar, brown sugar, baking powder, salt, cinnamon and allspice in a large bowl. Add oil, eggs, milk and vanilla; beat with electric mixer at medium speed 2 minutes or until well blended. (I mixed it with a whisk. It has the same effect, but it takes longer.) Beat in bananas until well blended. Spoon batter into prepared muffin cups, filling three-fourths full.
3. Bake 25 to 30 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire racks 10 minutes. Remove from pans; cool completely on wire racks.
4. Frost cupcakes.
CHOCOLATE-RASPBERRY CUPCAKES
Makes 24 cupcakes
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 3/4 cups granulated sugar
2/3 vegetable shortening
1 cup cold water
2 tsp vanilla extract
3 large eggs
1/3 cup seedless raspberry jam
1 1/2 cups Semi-Sweet Dark Chocolate Mini Baking BitsPreheat oven 350 degrees F. Lightly grease 24 muffin cups or line with paper or foil liners; set aside.
In large bowl combine flour, cocoa powder, baking soda, baking powder and salt; stir in sugar. Beat in shortening until well combined. Gradually beat in water; stir in vanilla. Beat in eggs. Stir in raspberry jam.
Divide batter evenly among prepared muffin cups. Sprinkle dark chocolate bit into batter.
Bake 20 to 25 minutes or until toothpick inserted in centers comes out clean. Cool completely on wire racks.
TIP: Go light on the dark chocolate bits and heavy on the raspberry jam for more of a contrast in flavors.
BANANA CUPCAKES
Makes 18 cupcakes
2 cups all-purpose flour
1 1/2 cups granulated sugar
2 tbs packed brown sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground allspice
1/2 cup vegetable oil
2 eggs
1/4 cup milk
1 tsp vanilla
2 medium mashed bananas (about 1 cup)
1 container (16 ounces) chocolate frosting
1. Preheat oven to 350 degrees F . Line 18 standard muffin cups with paper baking cups.
2. Combine flour, granulated sugar, brown sugar, baking powder, salt, cinnamon and allspice in a large bowl. Add oil, eggs, milk and vanilla; beat with electric mixer at medium speed 2 minutes or until well blended. (I mixed it with a whisk. It has the same effect, but it takes longer.) Beat in bananas until well blended. Spoon batter into prepared muffin cups, filling three-fourths full.
3. Bake 25 to 30 minutes or until toothpick inserted into centers comes out clean. Cool cupcakes in pans on wire racks 10 minutes. Remove from pans; cool completely on wire racks.
4. Frost cupcakes.
CHOCOLATE-RASPBERRY CUPCAKES
Makes 24 cupcakes
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
1 3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 3/4 cups granulated sugar
2/3 vegetable shortening
1 cup cold water
2 tsp vanilla extract
3 large eggs
1/3 cup seedless raspberry jam
1 1/2 cups Semi-Sweet Dark Chocolate Mini Baking BitsPreheat oven 350 degrees F. Lightly grease 24 muffin cups or line with paper or foil liners; set aside.
In large bowl combine flour, cocoa powder, baking soda, baking powder and salt; stir in sugar. Beat in shortening until well combined. Gradually beat in water; stir in vanilla. Beat in eggs. Stir in raspberry jam.
Divide batter evenly among prepared muffin cups. Sprinkle dark chocolate bit into batter.
Bake 20 to 25 minutes or until toothpick inserted in centers comes out clean. Cool completely on wire racks.
TIP: Go light on the dark chocolate bits and heavy on the raspberry jam for more of a contrast in flavors.
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