Put on your frilly dresses because the Easter bunny is coming to town! I love any excuse to make cupcakes, and really, is there any better way to celebrate a colorful spring holiday than with a delectable banana cupcake? I think not.
These are the cupcakes of all cupcakes — so easy to whip up, extra moist from the banana, and just overall, mouth-watering delicious.
And just in case you run out of excuses (you can never have too many), once Easter has come and gone and you have those quickly browning bananas screaming to be made into something, you know exactly what to do with them — C.U.P.C.A.K.E.S.
Easy Banana Cupcakes
(Recipe adapted from http://www.cupcakeproject.com)
Makes about 18
- 1/2 cup butter (1 stick), room temperature
- 1 cup sugar
- 2 eggs
- ½ cup sour cream
- 1 tsp baking soda
- 2 cups all-purpose flour, sifted
- 1 tsp vanilla
- 2 bananas, ripened until outside is beginning to brown
-Cream butter and sugar in mixer
-Add eggs, one at a time
-Add sour cream, flour and baking soda
-Add vanilla and mashed bananas
-Mix just until incorporated and spoon into cupcake pan
-Bake for about 20 minutes at 350.
Brown Sugar Cream Cheese Frosting
- 1 8oz package of cream cheese, softened
- ¼ cup butter, room temperature
- 1/3 cup brown sugar
- 1 tsp cinnamon
- 1 tsp vanilla
- 3-4 cups powdered sugar
Mix together cream cheese, butter and brown sugar until well incorporated. Add vanilla and cinnamon. Begin to add the powdered sugar a little at a time, being careful not to over mix. You can adjust the consistency of the frosting by adding more powdered sugar to thicken or a couple spoonfuls of half and half (or cream) to loosen.
This year so far has been quite the whirlwind for me, as you’ve probably noticed by the sparse postings. But, I’m going to try to redeem myself with this next little number. This is the kind of thing that will make you stop in your tracks and forget about any other sandwich you’ve ever eaten — especially for a four-month along pregnant woman!
This sandwich came from my dear friend Francesca who I met during my days of living in Charleston. We hit it off immediately after we discovered our common love for food. She loves to cook; I love to eat. She is from the South; I love fried chicken and biscuits. She provides me with delicious recipes; I immediately drop everything I’m doing – can’t stop -won’t stop – got-to-have-this-sandwich, stat! We’re a match made in heaven.
So here it is folks. I guarantee you it’s knock-your-socks-off delicious:
Lightly toasted sourdough with a heaping spoonful of homemade pimento cheese, smokey crisp bacon, fresh arugula and thick sliced tomatoes. Three words: Oh. my. goooosh!
Fran’s Pimento Cheese
- Extra Sharp Cheddar Cheese, 8 oz block
- 2 slices American Cheese
- 1 small jar diced Pimentos
- 2 tbsp Duke’s mayonnaise
- 2 tbsp sour cream
- ground red pepper, to taste
- salt and pepper, to taste
Roughly cut the cheddar cheese into small cubes and place in food processor with American cheese. Pulse until crumbled.
Add mayo and sour cream, seasoning and half the jar of pimentos (with a couple of splashes of the juice).
Pulse until combined (ensuring not to overdo it – you do not want a pasty consistency).
Remove from chopper and pour into a storage container-stir in the rest of the pimentos (juice if it is too thick). Check seasoning. Refrigerate for at least 30 minutes to merge flavors and thicken.
Fran’s Pimento Cheese BLT
- two slices thick sourdough, slightly toasted
- heaping spoonful pimento cheese
- Applewood smoked bacon
- 2-3 tomato slices
Assemble sandwich by spreading pimento cheese on the bottom slice, add arugula, tomatoes and bacon.