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Banana Split Cupcakes

Another great weekend spent at home! Friday night, Kamil and I decided to try McCormick & Schmick’s Seafood Restaurant in downtown Providence (after dealing with the hassle of traffic and parking of course…) and it was so worth it! I honestly had the tastiest broiled scallops I’ve ever had, my mouth is totally watering just thinking about them. Saturday night Kamil left me to go to work 😦 but that’s when I got most of my baking done. However we still go to spend the day together and ended up carving pumpkins! Usually mine come out horribly (if they even get finished, that is) but this time I didn’t do too bad if I do say so myself :).

I did the kitty cat!

Enough showing off our pumpkins, now for what you’re really here for…

Banana Cupcakes
Bon Appetit

  • 1 1/4 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 very ripe large bananas, peeled (I used 2 1/2 medium ones, I didn’t want the banana flavor to be too overpowering)
  • 1/2 cup sour cream
  • 1 1/2 teaspoons vanilla extract
  • 3/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 large egg
  • 1 large egg yolk
  1. Position rack in center of oven and preheat to 350°F. Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Mash bananas with fork in another medium bowl until smooth. Mix sour cream and vanilla into bananas
  2. Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition. Divide batter among prepared muffin cups

Chocolate Cupcakes

Martha Stewart

  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup warm water
  • 3/4 cup buttermilk
  • 3 tablespoons safflower oil
  • 1 teaspoon pure vanilla extract
  • Also need: 1 lb. strawberries
  1. Preheat oven to 350º F. Line standard muffin tins with paper liners; set aside. Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl. Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed
  2. Divide batter evenly among muffin cups, spreading on top of the banana cupcake batter
  3. Cut the tops off of the strawberries and insert into the middle of the batters
  4. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely

Vanilla Buttercream Frosting

Martha Stewart

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 6 to 8 cups confectioners’ sugar
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  1. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency. Frost cupcakes and sprinkle lightly with red sanding sugar (to represent cherry). You could even go all out and add your choice of nuts and drizzle melted chocolate over the cupcakes (hot fudge)…this is supposed to be an ice cream treat you know!

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