yummy

peanut butter and banana cupcakes

November 2, 2011 /

20111031-IMG_7234

When I received a review copy of CAKE Ladies: Celebrating a Southern Tradition by Jodi Rhoden in the mail last week, I knew instantly that this was my type of cookbook. And that might sound strange coming from a California-born & raised girl with absolutely no relatives of Southern origin… but let me explain. This book is all about stories. Stories and traditions and why we really love all of the food we eat. Each of the 17 bakers featured in this book invite you into their home to share their special potluck and holiday treats… the items that they’re renowned for among friends and family… and now you have the secret. It makes you remember why you love baking for others and why you crave food with memories instead of just sustenance.

So what was the recipe that made me jump up and start baking?  Well… this one of course:

Peanut Butter and Banana Cupcakes

[recipe by Jessica Grossman of Jestine’s Sweet Shop]

Cupcake Ingredients

1/2 cup ripe bananas, mashed
2 eggs, at room temperature
3/4 cup packed brown sugar
3/4 cup sugar
1/2 cup vegetable oil
2 tsp pure vanilla extract
1 cup smooth peanut butter
2 cups all-purpose flour
1 T baking powder
1/4 tsp salt
1 cup whole millk

Cupcake Directions

Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners and set aside.

Beat the eggs and sugars together in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, stopping the mixer twice during mixing to scrape down the paddle, bottom and sides of the bowl.

Add in the oil in a slow, steady stream while beating on medium low speed.

Add the vanilla and beat.

Add the bananas and peanut butter, and salt together into a separate bowl and set aside.

With the blender on low speed, alternately add the dry ingredients and the milk to the creamed mixture in three parts, beginning and ending with the dry ingredients. Blend just until the ingredients are fully incorporated.

Add batter into each cupcake liner until two-thirds full. Depending on the size of your cupcake pans, this recipe should make 1 1/2 to 2 dozen cupcakes.

Bake cupcakes for 15-20 minutes, or until a toothpick inserted in the center comes out clean.

Frosting Ingredients

1 stick (1/2 cup) unsalted butter, softened
3/4 cup smooth peanut butter
1/2 cup cream cheese, softened
1 1/2 tsp pure vanilla extract
2 cups powdered sugar
1 cup (about 24) dried banana chips – for garnish

Frosting Directions

Cream the butter, peanut butter and cream cheese together in the bowl of a stand mixer with the paddle on low speed. Beat until the mixture is smooth and creamy and no lumps remain.

Add and combine the vanilla.

Add the powdered sugar, 1 cup at a time, blending on low speed until fully incorporated.

Scrape down the bowl using a rubber spatula. Beat the mixture on medium speed until light and fluffy.

[The cupcakes will keep for several days covered at room temperature]

If you’d like to get your hands on more wonderful recipes from CAKE Ladies: Celebrating a Southern Tradition … then I’d click over to Amazon.com and order a copy today!

CONTEST IS NOW CLOSED

[Both the review copy and giveaway copies of this book have been provided at no cost by Sterling Publishing Co., Inc.]

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