USE UP THE RIPE BANANAS CUPCAKES

BANANA CUPCAKE WITH PEANUT BUTTER FROSTING

BANANA CUPCAKE WITH ORANGE CREAM CHEESE FROSTING

Use-Up-The-Ripe-Bananas Cupcakes
with Fresh Orange Cream Cheese Frosting
or Peanut Butter and Chopped Peanuts Frosting

Is it just me, or do most people buy too many bananas (well, they come in a bunch) causing some to sit around the kitchen becoming very ripe and no longer pretty on the outside, but wonderfully flavorful and sweet on the inside?  One son-in-law thinks that very ripe, sweet bananas have gone rotten--all those black spots-- and won't touch banana bread or banana desserts...bananas with black anything, in his view, are way past their prime and way ready for the trash.

One of my favorite uses for these bananas that would find their way into the trash tomorrow is to bake cupcakes, which, with this recipe, are more like muffins topped with a dollop of flavorful  frosting added to their tops.

This recipe yields 12-14 regular sized cupcakes.

First, in a mixer bowl with a paddle attachment cream together:
1 stick butter at room temperature
1 1/4 cups sugar

When this mixture is smooth and fluffy add:
2 large room temperature eggs

Then add 2 or 3 (I go with 3) very ripe bananas broken into large chunks.  Mix 2 minutes, making sure the banana pieces have distributed well into the mixture with no large chunks remaining.

Now, add 1/4 cup of a  liquid sugary ingredient such as honey or light corn syrup or real maple syrup, depending on your tastes and what is in your pantry.

Next, add 1/4 cup of plain or vanilla yogurt or buttermilk.

Now choose a flavor booster such as vanilla extract, banana flavor, or rum, and add ½ to 1 teaspoon of your flavor choice.

This mixture may look curdled and due to the banana chunks it will be lumpy...not a pretty batter, but this is all how it should be.

In a separate medium size bowl whisk together: (You can do this while above is mixing or at the beginning of the cupcake making process, and set aside.)

2 1/3 cups AP flour
1 teaspoon baking powder
½ teaspoon baking soda
3/4 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon nutmeg

Now, preheat your oven to 350^ and line your cupcake pan with papers.  You are ready to add the dry ingredients to the wet ingredients in the mixer bowl.  Beat these ingredients together until all are well incorporated, but don’t over beat.  2 minutes of mixing is long enough, with a break to scrape down the bowl sides at about 1 minute.

It is easiest to use an ice cream scoop to fill the cupcake liners.  You will want to fill them 3/4 full.  Bake these cupcakes for 22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean and the tops are golden brown.

When done, remove from oven to a wire rack and remove the cupcakes from the pans after 2 minutes.  If the cupcakes are allowed to completely cool in the pan, their bottoms may become soggy.

When the cupcakes are completely cool, make the frosting and pipe a swirl on each.

Frosting ideas:

1.    Peanut Butter Frosting:

In the bowl of a mixer with a paddle attachment place:
3/4 Cup peanut butter–I like chunky, but creamy is OK
2 Cups powdered sugar
1 teaspoon vanilla extract
½ Cup whole milk or cream or any milk will do...but creamy milk is best.

Beat all together...may need a tad more milk to create a good piping consistency.  In dry AZ I usually need more liquid.  (Piping is not necessary, can frost with a knife or spatula.)

After piping onto cupcake tops, garnish tops with chopped salted, roasted peanuts.  (Again any peanuts will do such as honey peanuts...whatever you have or like best.)

These cupcakes keep well for 3 days in an air-tight container.  If you keep them in the fridge, they will be good for an extra 2 days.
                   
This frosting also works well with chocolate cupcakes or desserts with jam such as shortbread with jam.


2.    Fresh Orange Cream Cheese Frosting

Beat together until creamy, but not airy (too much air does not pipe well):
1 stick butter
1 eight oz package cream cheese

Add the zest and juice of one juice orange (not navel orange).  Beat again.

Add enough powdered sugar to make good piping consistency...about 3-4 cups, depending on the juiciness and size of your orange.  Any leftovers keep well in the fridge in an airtight container for 2 weeks.  This frosting works well with strawberries or other berries desserts (such as strawberry cupcakes) or any citrus desserts that need a dollop of iciing.


NOTE:  One great thing about these cupcakes is that frosting is not necessary...they are good on their own, much like a muffin.  Without frosting these cupcakes are wonderful for brunch or as a quick on-the-run breakfast.

Add Ins you may like:
chopped pecans or walnuts
coconut
crushed pineapple (reduce the sugary liquid in the recipe)

Kris Coconut Cupcakes with Lemon Curd and Cream Cheese Frosting

LUSCIOUS COCONUT CUPCAKES WITHLEMON CURD AND TOASTED COCONUT GARNISH

Kris’ Coconut Cupcakes with Lemon Curd

Yield: 24-36 Cupcakes, depending on size

First, make your garnish by spreading a cup or two of sweetened, shredded coconut on a baking sheet and place in a preheated 325^ oven.  Stir every few minutes until the coconut has toasted to a light, golden color.  This process will take 5 to 10 minutes.

Ingredients:

Cupcakes:

1 3/4 cups cake flour
2 tsp baking powder
1/4 tsp salt, kosher is best

3/4 cup unsalted butter at room temperature
1 cup butter
1 cup sugar
3 large eggs at room temperature
1 tsp vanilla extract
1 cup sweetened shredded coconut
3/4 cup buttermilk

Procedure:

Preheat oven to 350^, place rack in oven center, and line 24 muffin cups with paper liners.

In a medium bowl, sift together the flour, baking powder and salt.  Set aside.

In the bowl of a mixer fitted with a paddle attachment, beat the butter until fluffy, add the sugar and beat on medium high until light–3 minutes.

Add the eggs one at a time, beating after each addition.

Add vanilla and combine.

Beat in the coconut until combined, scraping the bowl sides as needed.

Add half the flour mixture and beat on low until combined.  Add buttermilk and beat until combined.  Then add the remaining flour mixture and beat just until all ingredients are incorporated.

Divide the batter among the muffin cups, using an ice cream type scoop, about 1/4 cup batter per paper liner, filling the cups about 3/4 full.

Bake until lightly golden and a toothpick inserted into the center of cupcake comes out clean, about 18 minutes.

Let cool in the pan on a wire rack for 5 minutes. Remove cupcakes and place on rack to cool completely. 

Create a hole in the top of each cupcake using a small knife or very small scoop.  Fill this hole with lemon curd, recipe to follow.

Frost the filled cupcakes with a layer of cream cheese frosting using a piping bag with a large decorative tip.  A star stip works well.  Recipe to follow.

Sprinkle with the toasted coconut. 

Keep the filled and frosted cupcakes in the fridge in an airtight container for up to 4 days.  Bring to room temperature before serving.

Ingredients:

2 large eggs
8 large egg yolks
1 cup sugar
2/3 cup fresh lemon juice, strained
2 Tbls. Unsalted butter

Procedure:

In a heatproof bowl set over, but not touching, simmering water in a saucepan.  Whisk together the eggs and yolks, sugar and lemon juice.  Cook stirring constantly, until thickened, about 10 minutes.  Remove from the heat and add the butter, stirring until incorporated.  Strain and cover with plastic wrap pressed directly on top of the curd and refrigerate until chilled.  The curd will keep for a week in the fridge.  Makes about 2 cups.


Cream Cheese Frosting:

Ingredients:

4 cups powdered sugar (or more for desired consistency)
1 stick butter
8 oz cream cheese
1/4 cup fresh lemon juice

Procedure:

Beat cream cheese until smooth and fluffy.  Add butter and beat until smooth.  Add powdered sugar and beat on low until incorporated and then mix on medium for 1 minute or until smooth, but not airy.  Add lemon juice and beat until mixed.

Pipe onto cupcakes as desired for frosting.

Kris' Strawberry Cupcakes

FRESH STRAWBERRY CUPCAKES

Kris’ Strawberry Cupcakes

Yield: 30-36 cupcakes, depending on size

Ingredients:

Cupcakes:

2 1/4 cups     AP flour
½ cup           cake flour
1 Tbls.          baking powder
1 tsp.           salt
2 sticks        unsalted butter, room temperature
2 1/4 cups     sugar
1 ½ tsp         vanilla extract
3 large eggs,  room temperature, plus 1 egg white
1 cup             milk
2 ½ cups        strawberries, finely chopped

Frosting:

1 ½ cups        fresh strawberries (8 oz), rinsed, hulled and coarsely chopped
4                    large egg whites
1 1/4 cups      sugar
3 sticks          unsalted butter, room temperature, cut into cubes

Garnish:
Extra strawberries

Procedure:

Preheat oven to 350^.  Line cupcake pans with paper liners.

In a medium bowl, combine flour, cake flour, baking powder and salt; whisk to blend.  Set aside.
   
In a mixer bowl using medium speed beat the butter until creamy , about 3 minutes, then add the sugar and vanilla, beat again 2 minutes.

Add the eggs and egg white one at a time, beating well after each addition and scraping down the bowl sides 2 or 3 times.

With the mixer on low speed, add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour mixture. Mix just until incorporated after each addition.

Remove bowl from mixer and using a spatula, gently fold in the chipped strawberries.

Divide the batter between the paper liners using an ice cream type scoop; about 1/4 cup per liner.
The liners should be about 3/4 full.

Bake about 25 minutes until light golden brown and a toothpick inserted in the center comes out clean.  Remember to rotate pans halfway through the baking process.

When done, remove pans from oven and cool on wire racks for 5 minutes.  Then remove cupcakes from pans and allow to cool completely on the racks.

To make the frosting, place the strawberries in a food processor or blender and puree. 

Combine the egg whites and sugar in the clean, heatproof mixer bowl and set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160^ and the sugar has dissolved.  Pinch a little of the warm mixture between your fingers to make sure the sugar has dissolved.

Place the mixer bowl on the mixer fitted with a whisk attachment.  Whisk on medium until the mixture is frothy, then use a higher speed and whisk until the mixture has cooled to room temperature and stiff peaks have formed. The mixer bowl should be cool to the touch.

Reduce the speed to medium and add the butter, one cube at a time.  Continue to beat until the frosting is thick and smooth, more than 5 minutes.  This frosting may look curdled or soupy until it comes together.  Putting the frosting mixture in the fridge for 20 minutes can process. 

When the frosting has come together and is fairly firm, add the strawberry puree and blend until smooth.  Scrape down the sides of the bowl and whisk until all ingredients are incorporated.

Fill a pastry bag fitted with a large decorative top with the frosting.  A star tip works well.  Frost cooled cupcakes as desired, and garnish with fresh berries or slices.