Wednesday, May 12, 2010
Martha Cupcake Challenge #32- Roasted Banana Cupcakes
So it's snowing. In May. So I wanted to make a warm and cozy cupcake, and roasted banana fit the bill!
I went to the grocery store to get bananas. The recipe calls for ripe bananas. There was not one ripe banana in the whole store. Every last bunch was bright green. But I bought them anyways, since green bananas are better than none at all.
So when I got home, I asked the internet how to ripen a banana. Turns out you can put them whole, unpeeled, in the oven at 350 until the skins turn black, and they get all mushy inside. Well, that's what the recipe calls for anyways, to roast them, so I just let them roast a bit longer to ensure ample mushiness. It worked great!
These were great cupcakes, with chunky bits of banana inside. They rose up nice and puffy on top, and smelled amazing while baking.
Martha recommends using a honey-cinnamon frosting with these, but since I used that recipe already on the snickerdoodle cupcakes, I used a brown butter cream cheese frosting instead. Yummy!
Martha tops hers with banana slices, but I wanted to do something a little different. I thought about banana chips, and while at the store I found a container of them for $4. But I knew I'd only need a few, so I made my own! Again, the internet to the rescue. I sliced up two bananas and dehydrated them in the oven, at 150 for 3 hours. They turned gray and shrivelly, but were indeed crunchy. So I used those to top the cupcakes.
All in all, a great recipe. But no more for a while, we are moving and today I am packing all the kitchen stuff. Once I get unpacked next week I'll dive in again.