Wednesday, 9 July 2014

200 Cupcakes required....Oh My!

My son got his first "real job" this summer running special events for our local politician. Well times are tight and he requested that I donate the desserts for an upcoming community bbq.  "Just enough to feed 200, Mom.  You bake that much at Christmas" he says.  Well not quite, but I am always up for a challenge.  So I have decided to pick six - eight  favorite recipes.  At the top of my list is a delicious cupcake from Martha Stewart - Banana Cupcakes with Honey-Cinnamon Frosting.  They are moist and delicious and super easy.  Last time I made them look light the beach with brown sugar and tiny umbrellas.

Banana Cupcakes with Honey-Cinnamon Frosting - 12 - 16 cupcakes

Originally posted on Martha Stewart - Original recipe

  • 1 1/2 cups all-purpose flour, (spooned and leveled)
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 1/2 cups mashed bananas (about 3 ripe bananas)
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a mixing bowl, add butter, eggs, and banana.  Add dry ingredients (recipes will always tell you to mix dry ingredients separately, and then add.  Being lazy and not liking extra dishes, I never do and have never had an issue).  Mix until blended.  Don't overmix.  Spoon into muffin cups.  

Bake for 25 - 30 minutes until toothpick comes out clean.   Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey-Cinnamon Frosting.


  • 1 1/4 cup confectioners' sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 tablespoon honey
  • 1/8 teaspoon ground cinnamon

Mix together in bowl using electric mixer until fluffy.  Spread over cupcakes.

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