You may have noticed (all 3 of you that actually keep up with this blog) that I haven’t been posting much lately. And you would be right. I’ve been going through what some might call a ‘period of transition’. Or you could just say I got laid off.
You know, I could go on a big rant about how much my former company sucked, how miserable it was, how unfulfilling my job was. I could actually start another blog, writing one post a day about all these things and never run out of material. But, it served it’s purpose in a lot of ways – a major one being that it got me to Chicago. And another major way was that it helped me to get where I am now, which is in a much better, MUCH more fulfilling place. So, I didn’t really lose a job so much as gain a stepping stone. Also, I’d rather just eat a cupcake.
These were inspired during my time off. What could be better than bananas, cream cheese and Nutella? NUTELLA, for chrissake.
First, add some cupcake liners to a muffin tin. You’ll start by mashing up 2-3 super-ripe, almost-too-rotten-to-eat, bananas. Add some lemon juice and set aside. In another bowl, combine some dry ingredients – flour, baking soda and salt and set that aside. Then grab a larger bowl and cream up some butter and sugar.
Beat in a whole egg, then a single egg yolk and some vanilla. Every time I see a recipe that calls for egg yolk, I get excited. Cause I know it’s gonna be rich.
Next add the dry ingredients, a little at a time, alternating with buttermilk. If there’s one thing that’s better than adding egg yolks, it’s adding buttermilk. Now we’re cooking, ya’ll. So, once the dry ingredients and buttermilk are combined, mix in the lemony-mashed bananas and combine well.
Now it’s time to add the batter to the muffin tin. I used an ice cream scoop – you could probably use a 1/4 measuring cup as well.
Anything that will get the batter evenly distributed to each cupcake. Then bake them off for about 20 mins or until the toothpick comes out clean. Once they’re done – place them in the freezer for a good 30-45 minutes. This might seem like an extra step, but it’s important because it helps make them more moist.
While the cupcakes are baking, make the frosting as described below. You should be getting excited now that some creamy, Nutella frosting is in your immediate future. Who needs a job when you have Nutella?? Once the cupcakes are cooled, frost them as best you know how. I will say, frosting has never been my strong suit – a toddler could be more artistic than me, so I just slap some on top and spread it around. Enjoy —
Ingredients – Cupcakes
- 2-3 whole, ripe bananas, peeled and mashed
- 1 tsp lemon juice
- 1-½ cup all-purpose flour
- ¾ tsp baking soda
- ⅛ tsp Salt
- 6 tbsp unsalted butter, room temp.
- ¾ cup buttermilk
- 1 cup granulated sugar
- 1 whole egg, room temp.
- 1 whole egg yolk, room temp.
- 1 tsp vanilla extract
Ingredients – Frosting
- 1 8 oz. package, softened cream cheese
- ½ cup unsalted butter, room temp.
- ½ cup Nutella (hot damn!)
- 3 cups sifted powdered sugar
Directions – Cupcakes
Preheat oven to 275°F. Line a 12-count muffin tin with cupcake liners. Set aside.
In a medium bowl, mix flour, baking soda and salt; set aside. In another bowl, mix mashed banana with the lemon juice; set aside. In a larger bowl, cream the butter and sugar until light and fluffy. Beat in egg, then the egg yolk, and then stir in the vanilla.
Beat in the flour mixture alternately with the buttermilk. Then stir in the banana mixture until just combined. Scoop batter into prepared muffin tin – I used an ice cream scoop, half-filled with batter, for each cupcake.
Bake in preheated oven for 18-20 minutes or until a toothpick inserted in center comes out clean. Once removed from oven, place in freezer for 30 mins (or longer) – this is important as it will help to make the cupcakes more moist.
Directions – Frosting
Cream butter, cream cheese and Nutella until smooth.Gradually add powdered sugar and beat on low speed until combined, then on high until frosting is smooth.
Add to the cooled cupcakes. I scooped the frosting using the same ice cream scoop and then spread it with a spatula.