I told you that I had a lot of bananas! Last Monday, I had a day off for Labour Day (sorry for being so late) and decided to kick it into gear and bake some more. After thinking a long time, I decided on making Banana Cupcakes. I’m really not good with cupcakes and this time, I think I was just really tired and half asleep doing this because I mixed up the recipe and misunderstood it all over the place.
I can tell you which recipe inspired me but in reality, it turned more into my little experiment than actually following the actual recipe. Part of me still believes that the recipe wasn’t clear anyways, but did teach me to read through ALL the recipe before actually starting it.
So, I found these recipes here:
My confusion was based on using two recipes to make it. So This was modified in the way that I was making the cupcake for the 2nd recipe and realized when I reached the point of adding the wet ingredients that I was sure something was definitely wrong with the recipe and I had already made some modifications that ended up being similar to the actual recipe that was to be done. I just didn’t understand why it wasn’t just written out instead of referring to another recipe. Anyways, I’m not here to tell you how unhappy I am with the confusing setup of the site.
So here’s what I did instead:
4 1/2 cups flour (I don’t own cake flour, if you do, then use 3 cups of cake flour and 1 1/2 cups of all-purpose flour)
2 1/4 teaspoons baking powder
1 1/2 teaspoons salt
3/4 teaspoon baking soda
9 ounces margarine or unsalted butter, softened
2 1/4 cup sugar + another 1/4 cup sugar
3 large eggs
4 very large ripe bananas, mashed (about 2 cups)
3/4 cup milk
1/2 teaspoon vanilla extract
1. Preheat oven to 350F. Line muffin tin with paper liners.
2. Whisk flour, baking powder, salt, baking soda and 2 1/4 cup sugar together in a large bowl.
3. Cream butter and 1/4 cup sugar. Add eggs one at a time, beating after each one.
4. Using another bowl, mix bananas, water and vanilla extract together.
5. Add dry mixture to butter mixture, in 3 batches alternating with wet mixture.
6. Scrap the sides of the bowl. Divide batter among muffin cups, filling each to full.
7. Bake cupcakes for about 20 minutes. After, let cool on wire rack.
Here you go! This was the morphed version a la Tranquil Dreams. I also didn’t decorate it with anything as you can see. Decorations will be coming shortly for future recipes though because I finally bought a pastry bag set. Despite all the changes and confusions, it turned out pretty decent. My boyfriend actually made a weird comment which he said was a compliment about how it didn’t taste too much like bananas and had a good texture type of thing. I found that it had a bit of a flour-y taste and I think its because of the omitting of cake flour (but its probably also because of the misinterpretation on my part). I found instructions to make homemade cake flour in a way. So I’ll probably experiment with that next time in hopes of improving the taste.
You’ll be seeing more cupcakes probably as it seems like I’m having a little cupcakes and pastries type of phase. We’ll see how things go. Not a bad recipe though but my suggestion is maybe not to use mine but use the ingredient portions of the first but follow the instructions of the second. Dry ingredients mixture DOES NOT include sugar..that was a mistake I made also. Although I don’t think it made a whole lot of difference except making it a bit sweeter maybe. I have no comparison so who knows. Over sweetness was not an issue with how I made it.
Trial and error, right? I’m learning day by day. Hits and misses help me improve and I definitely have, I can tell you that!