I’ve had a bunch of bananas on the kitchen counter for the last week “ripening”. Finally the bananas are ripe! So today I’m baking banana cupcakes.
Banana Pecan Cupcakes from Martha Stewart’s Cupcakes cookbook
This recipes calls for very ripe bananas (very important, as a ripe banana is sweeter), cake flour and cinnamon. I wasn’t expecting the cinnamon but I had it in the cupboard.
The batter is very light and airy; just beautiful. And boy does it smell good!
The cupcakes just came out of the oven. My house smells like banana bread and its intoxicating. And, the cupcakes look like banana bread. The aroma of sweet banana and cinnamon is divine.
Could it be, Martha? Did we get another great cupcake recipe?
Well… just tried the cupcake. Bummer! It has a light and airy texture. Unfortunately, it’s a tad dry in taste. Maybe more banana would help? Not sure. They’re worth another try, maybe with the addition of frosting. But no worries, the cupcakes won’t go to waste. We’ve decided to eat them like cornbread muffins, with a little butter.
cupcakelab rating: the bad
Afterthought… thank goodness this recipe came from Recipe Creation Team Lighter because it gives us the possibility to get some good cupcakes in future bakings.