In the coming weeks, this little blog will also be getting a new and updated look. After three years (Three years?? Yikes!) of the same design, it's about darn time. The super talented Danny Paterno of the Paterno Group is cooking up something new for me and I'm really looking forward to seeing how it turns out. There will be a place not just for my crazy thoughts and recipes, but there will also be a place with the info for my upcoming cooking classes and events. Knowing his amazing work, he'll make all of this look far more polished and organized than I could ever hope for it to be!
For now, please enjoy this recipe for banana cupcakes with nutella frosting. Bananas and nutella are a top notch flavor combination- whether on toast, in crepes, or in these yummy cupcakes. Frankly, anything with nutella is good in my book, but I think you already knew that! I like that the cake has great banana flavor without being overly sweet- it balances well with the nutella frosting. A few chopped, toasted hazelnuts sprinkled over the top of each cupcake finish the dessert nicely. Try this recipe the next time you have a few overripe bananas that need to be used (instead of that banana bread you usually whip up!)
*Check nutelladay.com for a whole host of Nutella recipe links, including a link to this one! Hooray!
Banana Cupcake Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 ounces unsalted butter, softened
3/4 cup sugar
1 teaspoon vanilla extract
3 large very ripe bananas, pureed
-Preheat oven to 350 degrees.
-Line 16 muffin cups with paper liners.
-Sift the flour, baking powder, soda, and salt together in a mixing bowl. Set aside.
-Cream together the softened butter and sugar until light and fluffy.
-Add the vanilla and the eggs, 1 at a time, mixing well after each addition.
-Add the flour mixture and blend ingredients together until only just combined.
-Stir in the banana. Blend mixture until ingredients are fully incorporated.
-Portion batter into muffin cups. This recipe with make about 16 cupcakes.
-Bake in preheated oven until cakes are light golden brown and tester comes out clean, about 25-30 minutes.
-After removing cupcakes from the oven, cool completely on a wire rack.
-Once completely cool, top with nutella frosting (recipe follows) and a sprinkle of chopped, toasted hazelnuts.
Nutella Frosting Ingredients:
8 ounces cream cheese, room temperature
1 cup nutella
8 ounces powdered sugar, by weight
Nutella Frosting Directions:
-Cream together the cream cheese and nutella until blended.
-Add the powdered sugar gradually until ingredients are combined.
-Mix on a high speed until frosting is smooth and creamy.
-Fill a pastry bag fitted with a large star tip and pipe frosting over the top of each cupcake.