An alternative to classic banana bread, for when you’ve ignored some bananas on the counter a little too long.
The frosting speaks of fall, with warm spices, and an airy texture. The cupcakes are muffin hybrids. A little lighter in texture than a traditional banana bread, but with all the classic and comforting baked banana flavors.
Banana Spice Cupcakes
Makes 12 cupcakes
1 1/2 cups flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup melted, unsalted butter
1 cup mashed bananas(about 3 bananas)
1 cup milk
5 tablespoons flour
1 1/4 cup granulated sugar
2 teaspoons vanilla extract
2 ounces bourbon(optional)
1 cup unsalted butter, at room temperature
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
- Preheat oven to 350 degrees fahrenheit and line a 12 cup cupcake pan with paper liners.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl combine the mashed banana, vanilla, eggs, and milk until well combined.
- Add dry mixture, to the wet mixture and mix until just combined.
- Divide batter evenly into cupcake pan and bake for 25-30 minutes.
- Cool completely before frosting.
Cinnamon Bourbon Buttercream
- In a saucepan or small pot, add milk, flour, cinnamon, and nutmeg. Whisk together until smooth.
- Turn on medium heat, and whisk continuously for 5-10 minutes, eliminating any clumps. Mixture should thicken up until it resembles a very thick pudding.
- Add vanilla extract and bourbon(bourbon optional). Whisk in.
- Remove from heat, and set aside to cool completely.
- In an electric mixer fitted with a whisk attachment, add butter and sugar.
- Beat on medium-high speed until light, fluffy, and bright white, 5-10 minutes.
- Add chilled pudding into the mixer in 2 batches. Beating thoroughly between.
- Turn mixer to high, and beat until frosting looks light and fluffy. The texture should resemble whipped cream when done.
- Pipe on to cooled cupcakes.
This was one of my messier shoots, but more because of the flowers than the food. These blossoms were in full bloom, and every time I touched them they exploded a flurry of little pink petals. It was a very pretty problem.
I shoot 99% of my photographs in the same spot in my apartment. I set up a little work space on my floor, just a few feet from my sliding glass door and one of my windows. I always shoot with natural light, and being near the window, but not right up against it gives me my favorite type of low, shadowy lighting. However the angled shots in this series I set up over on my coffee table for the first time. I’m not sure the difference is apparent to anyone but myself though.
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