It has been a few weeks since I posted a cupcake, which is so unlike me! I decided to be inspired by what was in the house this week, rather than thinking something up, having to drag my butt to the store and spend monies, when I have so many ingredients here! So... what did we have you ask... nuts, bananas and more nuts.
Can't be bad, right? This recipe is full of nutty-goodness. Using ripe bananas, and lots 'o nits, I would even say that maybe this could be a breakfast cupcake? (What the hell, we are adults, we can have whatever we want for breakfast, can I get an AMEN!)
FOR THE BATTER /
1 ½ cup flour
¾ cup sugar
1 tsp. baking powder
1 ½ tsp. baking soda
¼ tsp. salt
½ cup butter (melted)
4 large ripe bananas (sliced)
2 large eggs
½ tsp. almond extract
2 cups mixed nuts (I had in the house walnuts, hazelnuts, pignoli and slivered almonds)
1 / Preheat oven to 350˚F and line cupcake standard cupcake pans with liners (will yield 20 cupcakes).
2 / Spray a baking sheet with baking spray and spread the nuts (chop them first if they are whole) on the sheet. Bake for 7 minutes and then with a spatula flip the nuts over and bake for an additional 5 minutes. Remove from oven and set aside to cool.
3 / In a large bowl whisk together all of the dry ingredients.
4 / Clear a “well” in the middle of the dry ingredients. In the center of the bowl drop in the bananas, eggs and almond extract.
5 / With a hand mixer (or stand mixer) beat on med-high until completely incorporated.
6 / Fold the cooled toasted nuts into the batter.
7 / Evenly distribute the batter amongst the prepared cupcake pan, filling each cavity ⅔ the way full.
8 / Bake for 15-18 minutes or until toothpick inserted in the center of the cupcake comes out clean.
* I would usually tell you to let them cool completely before frosting, but I have to say, I kept ‘em warm and frosted them and the buttery goodness melted on the nutty goodness and oh my goodness they were good, so its up to you, warm or cool (or both?).
FOR THE FROSTING /
1 cup butter, softened
1 cup powdered sugar
1 tbsp. honey
½ tbsp. cinnamon
1 / With an electric mixer, cream the butter until light and fluffy. (I know, I know, based on the image above, I didn't follow my instructions but you know what?!... YOU SHOULD! - Not only did I make a complete mess of my kitchen, my consistency was off and you should learn from my mistakes and to it the right way - I was being freakin' lazy.)
2 / Beat in the powdered sugar until well combined.
3 / Add the honey and cinnamon and beat until just combined.
4 / Pipe onto cupcakes with your favorite tip!
Want to get fancy? Drizzle some honey over the top and sprinkle on some cinnamon!
This cupcake is so full of texture, but the banana and buttercream balance out the nuts beautifully! Serve them warm or cool, they are fantastic either way! Don't have mixed nuts in the house, most nuts will work. Maybe almonds? Walnuts? Hazelnuts? THEY ALL SOUND AMAZINGGGG!
I think this would make a great loaf as well, maybe with a brown butter glaze? What do you think? Breakfast or dessert?