After my palate-changing experience at Georgetown Cupcake, I've been trying to find a recipe for banana frosting. The obvious concern is that bananas brown very quickly, so how do you make a frosting with real bananas that doesn't turn gross? Pretty simple, it turns out. This recipe just adds a little white vinegar to the bananas, and it staves off the browning process for awhile. The next day the frosting did have some brown flecks, but it wasn't unappetizing and it still tasted good. I would totally frost chocolate cupcakes with this, and I used the leftover frosting to make graham cracker sandwiches - yum in the extreme!Cupcakes:
1/2 cup shortening
1 tsp vanilla
1 cup sugar
2 eggs
2 1/4 cup sifted cake flour
1/2 tsp baking soda
1/2 tsp salt
2 1/2 tsp baking powder
1 cup mashed ripe bananas, about 2 large
1/4 cup buttermilk
1. Preheat oven to 375. Cream shortening and vanilla; add sugar gradually, beating until light and fluffy. Add eggs one at a time, beating well after each addition. Sift together dry ingredients; add alternately with banana and milk to the creamed mixture, beating well after each addition.
2. Fill greased or paper lined muffin cups about 1/2 full (these really puff up.) Bake for 18 to 20 minutes or until done. Cool and frost as desired. Makes about 24 to 30 cupcakes.
Frosting:
1/4 cup butter
1/8 tsp salt
1/2 cup mashed banana, about 1 large or 1 1/2 medium
1/4 tsp white vinegar
3 1/2 cups sifted confectioners sugar
Chopped toasted pecans or mini chocolate chips, for topping
Cream butter with salt. Combine mashed banana and vinegar. Add banana mixture to butter mixture alternately with sugar. Beat until frosting is fluffy. Frost and garnish.
Recipe from Diana Rattray, About.com
2 comments:
do you think these cupcakes would taste good with a rich chocolate frosting or is it the frosting that makes these cupcakes?
Irene - do it. I do like this frosting but it's hard to go wrong with rich chocolate.
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