Wednesday, October 1, 2008

Cupcakes, 3 Ways

Ok, so I couldn't decide what kind of cupcakes to make. I had some bananas that had to be used. I had some coconut and some butterscotch chips. Hmmmm, what to do? I did have a recipe for Coconut Banana Bread courtesy of . But I had a few other things in mind. I made just a few minor adjustments to the recipe and then had a little fun with it...

Cupcake #1

Toasted Coconut Banana (ok, I can't find the picture now but they were good.)

This one pretty much followed the basic recipe. No big surprises.

Cupcake #2

Butterscotch Banana

Yummy butterscotch goodness with a caramel glaze and slivered almonds.

Cupcake #3

Hazelnut Banana with Nutella

Ya, these were as good as they look! Da bomb! A basic banana cupcake with chopped hazel nuts, topped with nutella (num, num, num) and more chopped hazel nuts.

The recipe:

2 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt
1/2 cup unsalted butter-room temp.

1 cup granulated sugar substitute

1/3 cup brown sugar substitute

2 large eggs

1 1/2 cups mashed ripe bananas

1/3 cup yogurt

1/2 tsp almond extract

additional ingredients:

(for cupcake #1)

1/2 cup shredded sweetened coconut- toasted

(for cupcake #2)

1/2 cup butterscotch chips

1/2 cup slivered almonds

(for cupcake #3)

1 cup chopped hazelnuts

Preheat oven to 350 degrees. In a small bowl, combine first three ingredients.

In a large bowl, blend sugar and butter until smooth. Add eggs one at a time beating until smooth after each egg. Add banana, yogurt, almond extract, blend well. Add flour mixture and blend well.

(If doing different flavors, divide batter into thirds at this point.)

Stir in additional ingredients (according to the type of cupcake you are making). Pour batter into paper-lined cupcake pans.

Bake at 350 degrees 30-35 minutes.

To decorate:

(for cupcake #1)

I left the coconut cupcakes unfrosted and sprinkled toasted coconut over the tops while they were still hot so the coconut would stick. It gave them a rustic country look.

(for cupcake #2)

Just before serving, drizzle melted caramel over the tops and sprinkle with slivered almonds. This made an incredible "breakfast" cupcake! Wonderful with a cup of hot caramel cream coffee.

(for cupcake #3)

Give a healthy schmear of Nutella (chocolate/hazelnut spread) to each cupcake and don't be shy about it! Top each cupcake with chopped raw hazelnuts. There is no specific occassion necessary to enjoy this simple, yet decadent masterpiece. Go to town on this one any time of the day (or middle of the night) because they WILL be calling you...!

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