Happy Valentines Day!
I wanted to post something sweet since it is a day of indulgence (or should be)
Whether you love to celebrate Valentines Day, or hate the idea of this Hallmark holiday…I hope you tell at least one person you love them today.
It is hard to believe that this will be the 6th Valentines Day Mikey and I celebrate together. Time goes by so fast!
Let’s make sure to enjoy the day spread some love to those around us.
P.S. Sometimes you begin to bake and realize you are out of cupcake liners…So this Valentines Day post is brought to you by: Skull and eyeball cupcake liners…Oops!
Recipe: Banana Cupcakes with Honey Cinnamon Buttercream
For the Cupcakes:
1 1/2 Cups All-Purpose Flour
3/4 Cups Sugar
1/2 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/2 Cup Unsalted Butter, Melted
1 1/2 Cups Mashed Bananas
1/2 Teaspoons Vanilla Extract
For the Frosting:
2 1/2 Cups Powdered Sugar
2 Tablespoons Honey
1 Cup Unsalted Butter
1/2 Teaspoon Ground Cinnamon
Preheat oven to 350 degrees and line cupcake tins with liners.
In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.
Make a well in the center of the flour and in well, mix butter, mashed bananas, eggs and vanilla. Make sure all your ingredients are room temperature, or the butter will get cold and clump.
Once batter is mixed (do not overmix, just mix until mostly incorporated) spoon evenly into cupcake liners and bake about 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and let cool completely.
While cupcakes are baking, make frosting.
In the bowl of an electric mixer, beat butter until smooth.
Add powdered sugar a bit at a time, beating well after each addition and scraping down sides of the bowl.
Add honey and cinnamon and if needed, add a teaspoon of milk at a time.
Alternate powdered sugar (adding more) and milk until you reach desired consistency of frosting.
You can add more or less cinnamon depending on preference.
Finally, once cupcakes are completely cooled frost and serve at room temperature.
Recipe adapted from Martha Stewart