I'm sorry. I've been a cupcake slacker. Well, not not a cupcake slacker, but a posting slacker. I actually baked these cupcakes ON TIME, but ran out OF TIME when it came to posting. Please forgive me. Pretty please. With honey-cinnamon frosting on top?
Roasted Banana Cupcakes were the Martha Stewart's Cupcake Club baking assignment for the month of June. Oh, good. It's still June.
Roasting the bananas makes them even more banana-y and the resulting flavor was so successful, that I think I will add roasted bananas to my banana bread! Fortunately, I made a last minute decision to read the instructions and realized that you roast the bananas IN the skin. I would have otherwise assumed that one would peel them first. Here are my beautiful yellow bananas BEFORE roasting.
Here are my beautiful yellow bananas AFTER 15 minutes in the oven.
I call this still life, "Black Bananas at Sunset."
Inside, however, the bananas are sweet and softened and very banana-y.
I was tempted to just go with the all purpose flour, but lo and behold, I found some cake flour buried in my pantry. I think the cake flour was a good move because even with the heavy bananas, the cupcakes turned out light and cupcake-y, not dense and muffin-y. Not that there's anything wrong with that. I happen to like dense muffins.
Here are the baked cupcakes after the teenage son thought they were fair game. Has he not yet learned to ask if the food has been photographed first?
While I am partial to cream cheese frosting on everything, I thought the Honey Cinnamon Frosting was perfectly balanced to this cupcake. The flavor was delicate and not too sweet.
This recipe was definitely a hit in our house!
Except with the daughter.
She doesn't like cinnamon.
That's just wrong.
You can find the complete cupcake and frosting recipe at Martha's website.
Thanks to The Baking Addict at More Than The Occasional Baker
for selecting this month's cupcake!
You can join our baking club anytime!
Just buy the book and link your results at mscclub.blogspot.com!
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