Bananas Cupcakes Recipe

Bananas Foster Surprise Cupcakes Recipe

• TOTAL TIME: Prep: 50 min. + chilling Bake: 20 min. + cooling
• MAKES: 24 servings

Ingredients

• 3/4 cup butter, softened
• 2 cups sugar
• 2 tablespoons dark brown sugar
• 3 eggs
• 1-3/4 cups mashed ripe bananas (about 4-5 medium)
• 1-1/2 cups buttermilk
• 2 teaspoons lemon juice
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1-1/2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• FILLING:
• 1 jar (12 ounces) hot caramel ice cream topping
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon rum extract
• FROSTING:
• 2-1/4 cups packed brown sugar
• 1 cup heavy whipping cream
• 1/2 teaspoon baking soda
• 1/2 cup butter, cubed
• 1/4 teaspoon rum extract
• Sliced bananas, whipped cream and turbinado (washed raw) sugar

Directions

1. In a large bowl, cream the butter, sugar and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the bananas, buttermilk, lemon juice and vanilla. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture just until moistened.
2. Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-22 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a small bowl, combine the filling ingredients. Cut a small hole in the corner of a pastry or plastic bag; insert a very small tip. Fill with caramel filling. Push the tip through the top to fill each cupcake.
4. For frosting, in a large saucepan, combine brown sugar and cream. Bring to a boil over medium-low heat. Stir in baking soda; cook and stir until smooth. Stir in butter and extract. Remove from the heat; cool slightly. Transfer to a small bowl; refrigerate for at least 30 minutes or until chilled.
5. Beat frosting on high until thickened, about 15-20 minutes. Top cupcakes with frosting, banana slices and whipped cream; sprinkle with turbinado sugar. 

Yield: 2 dozen.

Nutritional Facts

1 cupcake (calculated without garnishes) equals 389 calories, 14 g fat (9 g saturated fat), 66 mg cholesterol, 284 mg sodium, 64 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Bananas Foster Surprise Cupcakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2011, p183

Lemony Muffin Cakes

Lemony Muffin Cake

 

This is the Most Lemony of Lemon Muffins I've ever tried. Great taste. =)

Makes 12 muffins

INGREDIENTS:

• 2 1/2 cups flour
• 1/2 cup sugar
• 1/2 cup sesame seeds, toasted, optional
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 large lemons, zested and juiced
• 1 1/4 cup milk
• 1/2 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla

For the lemon syrups

• 1/2 cup lemon juice, from the juiced lemons (above)
  1/2 cup sugar 
  Additional lemon zest to garnish, optional

Methods of Cooking:

 

1. Heat the oven to 375°F. 
2. Prepare a 12-cup muffin pan with liners or by greasing the cups. 
3. Whisk the flour, sugar, sesame seeds (if using), baking powder, and salt with the lemon zest.
4.  In a small bowl beat the milk, oil, egg and vanilla. Pour the wet ingredients into the dry and beat with a spoon just until smooth.
5. Pour into the muffin cups and bake for 20 minutes, or until a toothpick just comes out clean.
6. While baking, prepare the lemon syrup. Whisk the lemon juice and sugar together in a small saucepan and boil for about five minutes or until slightly reduced and shiny. Remove from the heat.
7. When the muffins come out of the oven, immediately poke a couple toothpick holes in each muffin and carefully drizzle the hot syrup over them. 
8. Let cool for at least 10 minutes in the pan to let the syrup absorb.
9. Serve as you like. ENJOY! =) 

Note: Muffins will keep at room temperature for up to 5 days in a air tight container. They can also be frozen then thawed at room temperature.

Recipe adopted from Lemony muffin cake

Vanilla Cupcakes

Smelling sweetly of butter, sugar and vanilla, 

these classic little cakes bring you right back to

take another one because 1 piece isn't enough!

 

• Yield: 12 cupcakes (or 40 mini cupcakes)
• Level: Easy

Ingredient:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 2 large eggs, at room temperature
• 2/3 cup sugar
• 1 1/2 sticks (6 ounces) unsalted butter, melted
• 2 teaspoons pure vanilla extract
• 1/2 cup milk

Directions of Cooking:

• Preheat the oven to 350 F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.

1. Whisk the flour, baking powder and salt together in a medium bowl.
2. In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
3. While mixing slowly, add half the dry ingredients. Then add all the milk and follow with the rest of the dry ingredients. Take care not to over-mix the batter. Divide the batter evenly in the prepared tin.
4. Bake until a tester inserted in the center of the cakes comes out clean, rotating the tin about halfway through, 18 to 20 minutes (10 to 12 minutes for minis). Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. Decorate as desired.

• Recipe courtesy of Food Network Kitchens
• More recipes at: http://www.foodnetwork.com

Blueberry Cake Muffins

Blueberry Cake Muffins

Total Time: 37 min
Prep: 12 min
Cook: 25 min

Yield: 16 muffins(12 if you have bigger muffin molder pan)
Level: Easy

INGREDIENTS: 

• 12 Tbsp (1 1/2 sticks) unsalted butter, at room temperature 
• 1 1/2 cups sugar  
• 3 extra-large eggs, at room temperature 
• 1 1/2 tsp pure vanilla extract 
• 8 ounces (1 c) sour cream 
• 1/4 cup milk 
• 2 1/2 cups all-purpose flour 
• 2 tsp baking powder 
• 1/2 tsp baking soda 
• 1/2 tsp fine salt 
• 2 half-pints fresh blueberries, picked through for stems

 METHODS OF COOKING: 

• Preheat the oven to 350 degrees F or 180 degree fan-oven. Place 16 muffin paper liners in muffin pans.

1. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the vanilla, sour cream, and milk. 
2. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the blueberries with a spatula and be sure the batter is completely mixed.
3. Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 25 to 30 minutes, until the muffins are lightly browned on top and a cake tester or toothpick inserted comes out clean.
   > Enjoy! =)

• more recipes on http://www.foodnetwork.com

BANANA CAKE MUFFINs

STEAMED BANANA CAKE MUFFINS

Ingredients:

• 2 Eggs
  1/2 cup sugar
  2 ripe bananas, mashed (200g)
  1 cup Self-raising Flour
  1/8 tsp Baking Soda
  1/3 cup oil (any flavorless oil)

Methods of Cooking:

1. Sift together self-raising flour and baking soda, set aside.
2. In a mixing bowl, whisk together Eggs and sugar till ribbon stage.
3. Mix in mashed bananas, beat till well combined. 
4. Gently fold in flour mixture and Oil, taking care not to deflate the eggs and sugar mixture. 
5. Pour Batter into muffin pan, lined with muffin cups.
    
6. Steam over high heat for 15mins or till an inserted skewer comes out clean.
   You can keep them into the fridge, if there are left over and heat them in the steamer for a couple of minutes, and u get hot, soft and fluffy cake!
    
7. Make 6 big banana muffins.

• Note: Self-rising flour is all-purpose flour with baking powder and salt added. To make your own, combine 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.