I decided to make these cupcakes because we had bananas and almost expired sour cream at home so I made banana sour cream cupcakes. I had a horrible experience with bananas in the banana brown betty and I was determined to redeem myself. Sorry to say, I did not. I think there's something wrong with me. I can't tell if fresh food is ripe or not. I'll pick the greenest fruit and vegetables imaginable. It's unreal. Anyway, enough about my banana drama, here's the recipe:
1/2 cup all-purpose flour
1/2 cup self rising or 1/2 cup all-purpose flour and 3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp nutmeg
1/2 tsp cinnamon
1/8 tsp salt
1/3 cup unsalted butter, softened
1/2 cup firmly packed brown sugar or 1/2 cup white sugar and 1 1/2 tbsp molasses
2 large eggs
1/3 cup sour cream
2 medium OVERRIPE bananas, peeled and mashed plus 12 thin slices of banana
WOW! Some long ingredient descriptions! Combine the flours (or flour and baking powder), baking soda, nutmeg, cinnamon, and salt in a small bowl. Beat the butter and sugar in a medium bowl until creamy (if using the white sugar and molasses, beat them together first then add the butter). Add the eggs one at a time, beating after each egg. Alternate adding the flour mix and sour cream, beating after each addition. Stir in the mashed banana by hand. Fill your muffin tin cups about 3/4 full and top each cupcake with a slice of banana. Bake at 325 degrees for 25-30 minutes or until a toothpick inserted comes out clean. Let cool and eat!
Super simple and super delicious(?). I can't really say because of those dang green bananas! I would normally avoid fresh food for a while after this but My 2 year adventure tomorrow recipe is FULL of fresh produce. *sigh*. lol
See you next time internet! Love, Alexa :)
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