Both of these recipes come from Martha Stewart's Cupcakes, which I got for my birthday from my friend Lori. Cupcakes are so trendy in food these days, and for good reason. It's such a fun way to entertain. And cupcakes can be anything from really simple and casual to very decadent and elegant. I love reading through it and learning more about decorating and baking. It has a TON of amazing ideas and recipes, so go out and get this book! If you have kids, or somehow have become the go-to person for bridal/baby showers, you'll really appreciate having this in your library.
Roasted Banana Cupcakes (frosting recipe follows)
makes 16~18 (weird number, I know. Just do it in 2 muffin pans with 9 in each)
2 C cake flour, sifted
1/2 t baking soda
1/2 t baking powder
3/4 C sugar
3 large eggs, seperated
1/2 C sour cream
1 t pure vanilla extract
Preheat the oven to 400°F. Line a standard muffin tin with paper liners. Place 3 whole unpeeled bananas on a rimmed baking sheet and roast 15 minutes (the peels will darken and the fruit will release some liquid). Meanwhile, sift together cake flour baking soda, baking powder, and salt. Remove bananas from oven and let cool before peeling them. Reduce the oven temperature to 350°F.
- With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add egg yolks, one at a time, beating until each is fully encorporated, scraping down sides as needed. Add roasted bananas, and beat in to combine. Add flour mixture in 3 batches, alternating with sour cream in 2 batches, and beat until just combined after each addition. Beat in the vanilla.
- In another mixing bowl, with an electric mixer on medium speed, whisk the egg whites to soft peaks; fold one third of the white into the batter to lighten. Gently fold the rest of the whites in 2 batches until no streaks remain, careful to avoid deflating the batter.
- Divide the batter evenly among the lined cups, filling each about 3/4 full. Bake, rotating tins halfway through, until a cake tester inserted in the middle comes out clean, about 20 minutes. Transfer to wire racks to cool completely.
2 C confectioner's sugar
1 C unsalted butter, room temperature
2 T honey
1/4 t ground cinnamon
With an electric mixer on medium speed, beat all ingredients together until smooth. Use immediately. If storing, store in an airtight container up to 5 days. Bring to room temperature and beat until smooth before using.
Mini Cookies and Cream Cheesecakes
1 pack of original (not double stuffed) oreos, 24~30 left whole and 15 coarsely chopped
2 pounds cream cheese (yup. that's 4 packages)
1 C sugar
1 t pure vanilla extract
4 large eggs, lightly beaten
1 C sour cream
pinch of salt
- Preheat oven to 275°F. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each lined cup.
- With an electric mixer on medium-high speed, beat cream cheese unti smooth, scraping down sides as needed. Gradually add sugar, and beat until combined. Add vanilla.
- Drizzle in eggs, a bit at a time, betaing to combine and scraping down sides as needed. Beat in sour cream and salt. Stir in the chopped cookies by hand. (don't want to over mix or the batter will start to turn grey.)
- Divide batter evenly among cookie-filled cups, filling each almost to the top. Bake, rotating tine halfway through, until filling is set, about 22 minutes. Transfer tins to wire racks to cool completely. Refrigerate (in tins) at least 4 hours, or up to overnight. Remove from tins just before serving.