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Baking doesn’t happen nearly as often as it used to in my household. A few years back, the hubby and I agreed that we were going to avoid keeping any kind of desserts in our home so as to curb our unbridled sweet tooth cravings. However, every now and then, the occasion presents itself where I get to bake – whether it’s for when I’m entertaining or I simply want to surprise a friend with something sweet just to let them know that I was thinking about them. These cupcake treats were made for the latter. But once I got into the baking mood, I simply was not able to stop thinking of all the people that I wanted to surprise with a little something sweet, including our very own doorman. That’s why the baking of these banana cupcakes with peanut butter mascarpone frosting (as per the hubby’s peanut butter frosting request) was almost a daily part of my routine during the last couple of weeks. This recipe is by no means figure friendly, but it sure makes for the perfect unexpected indulgent treat that will sweeten any friendships.
Ingredients
2 sticks unsalted butter (at room temperature)
1 cup granulated sugar
2 large eggs
1 cup (3 medium bananas) mashed ripe bananas
1 3/4 cups all-purpose flour (I used whole grain brown rice flour)
1 tsp baking soda
1/2 tsp salt
5 tbsp milk
2 tsp vanilla extract
Directions
Preheat the oven to 350 degrees. Insert liners into a medium cupcake pan.
1. With an electric mixer on medium speed, mix cream and sugar together until fluffy, about 3-5 minutes.
2. Add the eggs to the creamed mixture and beat well. Add the bananas and mix well.
3. In a separate bowl sift together the flour, baking soda, and salt.
4. Add all dry ingredients to the creamed mixture and mix until completely integrated.
5. Add the milk and vanilla. Mix for 1 minute on medium speed.
6. Fill cupcake liners one-half to three-quarters full with batter.
Bake for 20-25 minutes or until toothpick inserted in the center of cupcakes comes out clean. Pull cupcakes out of the oven and let cool.
Peanut Butter Mascarpone Frosting* {makes enough to frost 24 cupcakes}
12 tbsp (6 oz) mascarpone cheese
4 tbsp smooth peanut butter
4 tbsp heavy cream
1 lb powdered sugar
2 tbsp vanilla extract
Whip the mascarpone in an electric mixer until creamy. Beat in the peanut butter and slowly add in the powdered sugar until well combined. Pour in the heavy cream and vanilla extract, until smooth. Put the frosting on the cupcakes and top with peanut butter chips and banana slices (optional).
*I was running against the clock before it got too dark in my kitchen to photograph these cupcakes, that’s why the frosting looks softer than usual. But the frosting will thicken when allowed the proper time to cool on the cupcakes. In the meantime, let’s call these…rustic.;-)