Friday, August 1, 2008

Banana Cupcakes

Yesterday was baking day and proved to be a fun day in the kitchen. A very important bridal shower was to be held that evening and I needed to make something just right for the occasion. The instructions were that it couldn't be chocolate, which immediately eliminated some of the finest recipes right away. We settled on these yummy banana cupcakes with cream cheese frosting. The recipe comes from a dear friend who says that it is her husband's favorite and once you've tried it, you can see why.

Gretchen’s Banana Cake

2 ½ c. flour
1 2/3 c. sugar
1 ¼ t. baking powder
1 t. soda
1 t. salt

2/3 c. butter, softened
2/3 c. buttermilk
2 large eggs, room temperature
3 bananas, mashed to make 1 ¼ cup

Pre-heat oven to 350 degrees and prepare pans. Grease and flour either a 9x13, or for a layered cake 8 or 9 inch rounds with an additional small loaf pan for extra batter. You can also make cupcakes and mini cupcakes. All pans should have 2 to 3 inch sides as the cake has a high loft.

In a mixing bowl, add all dry ingredients and stir together to sift. Mix in all wet ingredients. Beat well and pour into pans. Bake for 30 to 35 minutes for rounds and 9x13, 18 to 20 minutes for cupcakes. Frost with cream cheese frosting when cool. Note: the frosting recipe covers the 9x13 and would need to be doubled to frost the layered cake.

Cream Cheese Frosting
4 oz cream cheese, softened
2 T butter, softened
2 ½ c. powdered sugar
1 t. vanilla
cream or milk to right thickness