Few bananas that are sitting inside the fruit bowls are rotting away. I thought of banana bread but I do not want to bore the crew with it. So I thought of muffins and for some reason I googled cupcake instead.

Thanks to google and fellow food bloggers archive, that I do not need to haul my cook books everywhere. Every time I fly back home I always end with extra weight and pay wee bit for that. Last year I was lucky to have a Greek friend who was driving from France back to Greece, we loaded my things on his car et voila they arrived in Athens with out much damaged to my pocket.

So when google came up with few searches I opted for Martha Stewart’s banana cupcake recipe… because the frosting sounds delectable… cinnamon … honey..

I have a certain weakness for cinnamon…

I did not alter anything in this recipe except for reducing the sugar a little bit and the honey.

Ok… I was tempted to add some nutmeg too. I grated a bit of nutmeg to the mixture because I just love the “marriage” of cinnamon and nutmeg.

Am pretty sure though that if I will bake this a second time round, I will play around with other flavours that I can add to this recipe.

Ingredients

Makes 12
1 1/2 cups all-purpose flour (spooned and leveled)
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
2 large eggs
1/2 teaspoon pure vanilla extract

Directions

  • 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.
  • 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.
  • 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.


    • Honey-Cinnamon Frosting

    Ingredients

    1 1/4 cup confectioners’ sugar
    1/2 cup (1 stick) unsalted butter, room temperature
    1 tablespoon honey
    1/8 teaspoon ground cinnamon
    Directions

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

    Did not take long before these 12 dainty cupcakes disappeared.
    And here are some photos I have taken around Ft Lauderdale beach area.