"Almost Heaven", West Virginia… that’s what they are!
(I’m just gonna see how many fieldtrips I can take us on while describing these cupcakes.)
Any who… So the men folk went off to the football game last Friday and left me and my friend to fend for ourselves with nothing but too much time on our hands and a hankering for cupcakes.
My favorite cupcake, at the moment, is the Banana cupcake at the naughty Sprinkles in Dallas. Do check their menu if you plan to make a pilgrimage as the Banana cupcakes are only served on Monday, Thursday and Saturday. And bring your piggy bank… nibbling at Sprinkles doesn’t always make sound financial sense. It’s a good thing that a lot of road separates me from this place.
Haute cupcakes! I’m lovin’ everything about them. The box, the sticker and the little wooden forks you eat them with. Good times, good times.
All that road got me to thinking about how I could bring all that Banana cupcake goodness a little closer to my home.
Things are now under recipe control and I’m going to share the Bananarama cupcakes with you. This recipe is easy and moist with “made from scratch” taste. Banana cupcake goodness is headed your way. You got it!
Adapted from Cupcakes! From the Cake Mix Doctor
(Monster Monkeys Cupcakes and Chocolate Buttercream)
1 package (18.25 ounces) plain yellow cake mix
1 1/2 cups mashed bananas, from 3 medium bananas
1/2 cup water
1/2 cup vegetable oil
3 large eggs
1/2 teaspoon ground cinnamon
1. Heat oven to 350 degrees. Put 24 cupcake liners into 2 cupcake pans.
2. Put all ingredients into a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds. Stop the mixer and scrap down the sides of the bowl. Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed. The batter should look thick and well combined. Spoon or scoop batter equally into 24 cupcake liners. Place the pans in the oven.
3. Bake the cupcakes until they are golden and spring back when lightly pressed with your finger, 16-20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. ***Do not overcook your cupcakes! 16 to 20 minutes is a guideline, akin to the Pirate code, and not a rule. When you smell them, they’re done. In my oven this takes about 16 minutes. Overcooked cupcakes make people cranky.*** Then remove cupcakes from pans and place on wire racks to cool before frosting.
Chocolate Buttercream Frosting
8 tablespoons (1 stick) butter, at room temperature
1/2 cup unsweetened cocoa powder
3 cups confectioners’ sugar, sifted
3 to 5 tablespoons milk
1 teaspoon pure vanilla extract
1. Place the butter and cocoa powder in a large mixing bowl. Blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds. Stop the mixer and add the confectioners’ sugar., 3 tablespoons of the milk, and the vanilla. Blend with the mixer on low speed until the sugar is incorporated, 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Add 1 to 2 tablespoons more milk if the frosting is too stiff.
2. Frost the Bananarama cupcakes.
3. Gather friends and enjoy.