Making And Baking

Banana Cupcakes with Honey-Cinnamon Frosting

Makes 12 (Or, more like 16 in my case, but they were a tad on the petite side!)

•1 1/2 cups all-purpose flour (organic if you can get it) (spooned and leveled)
•3/4 cup sugar (I used organic brown)
•1 teaspoon baking powder
•1/2 teaspoon baking soda
•1/4 teaspoon salt
•1/2 cup unsalted butter, melted
•1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)(Nahla and Mummy went for sprinkles instead!)
•2 large eggs
•1/2 teaspoon pure vanilla extract

Directions

1.Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

2.Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.

3.Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey-Cinnamon Frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired. (Again, we opted for pretty sprinkles instead)

Frosting

1 1/4 cup confectioners' sugar
1/2 cup unsalted butter, room temperature
1 tablespoon honey
1/8 teaspoon ground cinnamon

In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes.

Decorate once cupcakes are cool. Serve with milk (Nahla) or a latte (for Mummy). ENJOY!


(Recipe from Martha Stewart, hence the american measurements. But as for cup, I use a small coffee cup as a measure and it works like magic!)