Posts tagged ‘sugar’

July 13, 2011

Banana Cupcakes w/ Peanut Butter Cream Cheese Frosting

Hi, my name’s Alyssa and I love cupcakes.

*Hi Alyssa*

I’ve been putting off making these cupcakes for 3 days now. Why? Because I knew I had zero plans of making them healthy. Because I knew that I would want to dip my fingers in the peanut butter cream cheese frosting. Because I knew I couldn’t be trusted with 24 cupcakes in front of my face.

Don’t worry, I practiced self-control. I only ate 2. I had plans to eat 1 but then I thought it would be weird to have Adam bring in 23 cupcakes to work because it’s an odd number. You’re welcome for saving you the embarrassment babe.

These cupcakes are fluffy and moist. They’re silky and delicious. They’re simply irresistible.

Banana Cupcakes w/ Peanut Butter Cream Cheese Frosting

Ingredients

Cupcakes

  • 2 3/4 cups all-purpose flour
  • 1¼ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, at room temperature
  • ¼ cup vegetable shortening, at room temperature
  • 1cup granulated sugar
  • 3/4 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 3 medium very ripe bananas, mashed
  • ½ cup buttermilk
Peanut Butter Cream Cheese Frosting
  • 1 8oz package cream cheese frosting
  • 1 stick unsalted butter
  • 1 1/2 cups powdered sugar
  • 1/2 cup natural peanut butter
  • Vanilla wafers (optional)
  • Chopped peanuts (optional)

Directions

  • Preheat the oven to 325 degrees F.
  • Line two 12-cup cupcake pans with paper liners.
  • Whisk together the flour, baking powder, baking soda, and salt together into a large bowl and set aside.
  • Mash bananas in a separate bowl and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together on medium speed until creamy, 3 to 4 minutes.
  • Add the sugar, brown sugar and vanilla and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the eggs, and beat until just combined. Scrape down the bowl again and add the bananas. Beat until just combined. Turn the mixer to low.

  • Add the flour mixture, alternating with the buttermilk, in three additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low-speed for a few more seconds.
  • Fill the cupcake liners about three-quarters full.
  • Bake for 18-20 minutes rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean.
  • Transfer the pans to a wire rack and let cool for 20 minutes. Remove the cupcakes from the pans and place them on the rack to cool completely.
  • While cooling you can prepare your frosting. Add all ingredients (powdered sugar, peanut butter, cream cheese and butter) and beat with a mixer until smooth.
  • Once cupcakes are cooled spread evenly on top.
  • Add 1/2 of a vanilla wafer or chopped peanuts to a top if desired
I wish I could tell you these were fat-free, that you could eat 10 of them without feeling guilt and that you wont need to run 10 miles after eating them. But, I can’t – I’d be lying. I’m no liar. I’m off to run 10 miles.
*Sorry that some pictures are so fluorescent looking! That would be the awesome lighting in my kitchen.
March 30, 2011

Honored

A couple of weeks ago I received an invitation to join my friend Michelle for brunch this past Sunday. I gladly accepted… Hellllo breakfast buffet (side note: best french toast casserole EVER and i plan to recreate this weekend) and all you can drink mimosas. I sort of had an idea what it was for but I didn’t want to pry!

On Friday, Michelle asked me to come over ahead of time on Sunday so I could help her carry some bags she had for the girls. When I arrived she asked me to open mine… I wanted to wait so she asked me to open the card for now. As i read one of the SWEETEST cards anyone has ever given me I got goose bumps! At the bottom it read “I would be more than honored for you to stand by me and be my maid of honor on the day I become Mrs. Mitchell!”

I was so honored and of course said yes 🙂 I’ve known Michelle for 10 years now and couldn’t be any more excited to spend this special day with her. I’ve even started thinking of bridal shower AND bachelorette ideas. Um, MOHzilla much!? Just kidding. But, really… I’m already planning – That’s what happens when you ask a planner to be your Maid of Honor!

Here are some pictures of Michelle and I over the past 10 years… I left out the ones when we were younger because nobody wants to see pink sweaters, with pink chain belts, pink pointy shoes and jeans with a pink outline. I’m sure the visual is enough.

Even though I knew Michelle would be engaged ahead of time – She had no idea. Robby & I had been on the hunt for the perfect ring! Michelle & Robby flew out to Vegas for a friend’s wedding and she came back with a big rock of her own.

Bling Bling

I’m so excited to see you two say your vows and spend every waking second for the next year helping you plan!!

Now that you know how excited I am about their wedding let me tell you what else I’m excited about… Bananas + Pudding + Muffins.

When I went to work today the mom said “Sorry it looks like I’ve been running a concentration camp – I’m headed to the grocery store now” It was kind of true… The only thing there was to eat was bananas, banana pudding mix and cereal. But we made do with what we had and invented the best banana pudding muffins EVER. The 5-year-old said “It’s so much fun cooking with you”. Those words make my heart melt… Therefore I let her have a no nap day! Good idea or Bad? I guess the parents will find out later, whoops!

Banana Pudding Muffins

Ingredients

  • 3/4 cup sugar
  • 1/3 cup butter melted
  • 1 1/2 cups all-purpose flour
  • 1 egg, lightly beaten
  • 1 box of banana pudding mix
  • 4 medium bananas
  • 1/2 tsp salt
  • 1 tsp baking soda

Directions

  • Preheat oven to 375 degrees
  • Mash bananas

  • Mix in sugar and lightly beaten egg
  • Pour in melted butter and stir
  • Make a well in the center and add the remaining ingredients

  • Mix well

  • Pour into lined muffin tin

  • Sprinkle Brown Sugar on top if you’d like

  • Bake for 20 minutes

(The 5-year-old said the elephant couldn’t wait any longer!)

  • Let cool for 10 minutes

  • Enjoy one when it’s still warm!

I usually spread Peanut Butter all over my muffins/breads because well, i guess just because I’m addicted.. But this was perfect without it! These were fluffy with a pudding like taste. I love banana pudding, shakes and candy so these are definitely my new favorite muffins 🙂

So next time you see some of these…

and some of these…

(we clearly couldn’t use these…luckily i keep some extras with me at all times – that is not a joke)

Definitely make these!!

Now the children won’t have to starve 😉 Kidddding

I also wanted to share the cutest cards the girls made today for an 11-year-old they know who just found out she has an inoperable brain tumor. We went to Target while they picked out “pretty paper” with “bright colors”. I hope these make her (and you) smile!!

Happy Wednesday everyone!

P.S. I added my blogroll to a tab at the top of my page. If I missed you – let me know here or shoot me an email alyssakuminski(at)gmail(dot)com

QUESTIONS: What is your favorite muffin? Have you ever been a Maid of Honor in a Wedding?