Brown Sugar Banana Cupcakes

Before this recipe, it had been a long long time since I had baked something. And boy, did I miss baking or what! I think my baking stuff missed me too, I may or may not have found a dead spider and a layer of dust in a pan that obviously hadn’t been used recently. Do not fret, if I did find such things in my pantry I would most certainly scrub them!

I am not really sure what I am trying to say to you in this post, for it is coming out all garbled, mangled and rambling. Good evening. NOT. See I don’t even know where I am going with this, and I am just going to quit my incoherent rambling while I am ahead as they say. 
Brown Sugar Banana Cupcakes
Very Loosely Adapted from The Novice Chef 

1 and 1/2 Cup all-purpose flour
3/4 Teaspoon baking powder
1/4 Teaspoon salt
1/2 Teaspoon cinnamon
6 Tablespoons unsalted butter, softened 
1 Cup + 1 tablespoon brown sugar, packed
1 Egg
2 Teaspoons of vanilla
1/4 Cup plain whole milk yogurt
2 Tablespoons applesauce 
1/2 Cup banana, mashed (about 1 banana) 
1/2 Cup buttermilk
1. Preheat over to 350 degrees F. Spray or line cupcake pan with papers. 
2. In a medium bowl, whisk together flour, baking powder, salt and cinnamon.
3. In the bowl of a stand mixer with a paddle attachment, cream together butter and brown sugar until light and fluffy, about 2 minutes. On low, beat in egg and vanilla until thoroughly combined. Scrap down the bowl. Beat in yogurt and applesauce. 
4. In a glass measuring cup, mash banana and measure to 1/2 cup. Beat mashed banana into wet ingredients in stand mixer. 
5. Add the dry ingredients to wet in three additions, alternating with two additions of the buttermilk. Gently stir/fold until just combined. Do not over mix. 
6. Pour batter into prepared pan. Bake for 23-26 minutes, or until a toothpick comes out clean. Let cupcakes cool for 20 minutes in pans on wire rack, then remove cupcakes from pan and cool completely on wire rack. 
Always cool cupcakes completely before frosting.
I enjoyed a few of these without frosting, it you want to dress non-frosted ones up, just dust with powdered sugar for presentation! 
I never wrote down the recipe I used for the frosting, and it was a Bakelette original, so it is gone forever (UGH). However, this Brown Sugar Cream Cheese frosting by Spiced sounds very similar! 

Ice Cream Cupcakes

I have always had an infatuation with ice cream, but this summer in particular I have been all about ice cream! We are talking ice cream almost everyday, which can’t be helping my bikini body, not that I even attempted to get one. Now I need some easy workouts to stave off my ice cream calories, can anyone help me?

I photographed these the other morning, probably around 7 o’clock and of course for necessary drool factor purposes I just had to dig in! If I didn’t that would just be a travesty!

So, these ice cream cupcakes are life changing. Maybe that is a little bit of an exaggeration, but oh goodness they are delicious! A teeny tiny chocolate cupcake mounded high with your favorite ice cream and then topped with whipped cream and sprinkles, tasty and sinful, but not too bad since there is no butter in the cake! Enough talk, here is the recipe for these sweet frozen treats (frozen cake is a new favorite of mine, seriously try it, I was already a fan of frozen cookies and chocolate bars)!

Ice Cream Cupcakes
Ingredients for Chocolate Cake:
1 Cup sugar
¾ Cup + 2 Tablespoons flour
¼ Cup + 2 Tablespoons cocoa
¾ Teaspoon baking powder
¾ Teaspoon baking soda
½ Teaspoon salt
1 Egg, room temperature
½ Cup milk
½ Cup vegetable oil
2 Teaspoons vanilla
½ Cup boiling water
Ingredients for Assembly of Cupcakes:
½ Gallon Ice Cream
Whipped Cream
Directions for Chocolate Cake:
1.     Pre-heat oven to 350 degrees F, and line 2 muffin pans with paper liners.
2.     Combine sugar, flour, cocoa, baking powder, baking soda and salt in the bowl of a stand mixer.
3.     Add egg, milk, vegetable oil and vanilla, mixing on medium for 2 minutes.
4.     Stir in boiling water, the batter will be very thin and this is just fine.
5.     Scoop batter into prepared pans (I used 2 to 2 ½ small cookie dough scoops worth for each). Bake 20 to 25 minutes, or until a toothpick comes out clean. Cool cakes in pans.
Directions for Assembly:
1.     Let ice cream soften for 15 to 20 minutes before using.
2.     Using a large cookie dough scoop divide ice cream amongst cupcakes. Use a spoon to smooth and mound the ice cream (Easiest if the cupcakes remain in the pan).
3.     Freeze cupcakes for 1 to 2 hours. Top with whipped cream and sprinkles when ready to serve. Can be kept in freezer for up to a week.
Print Recipe Here 

Recipe Inspired by How Sweet It Is
Chocolate Cake Recipe Adapted from Hershey’s

White Texas Sheet Cake Cupcakes

Yeah, yeah I know Fourth of July was yesterday, but I only made these yesterday because my first batch was a fail! and I figured by the time I would have posted the recipe I figured you should have either found your recipes or you were already barbecuing it up! Also I myself wanted to pool it up and get my tan on! Well as tan as I can get with my Irish skin! Seriously, does anyone know how I can get tanner? And safely? 

I also figured that these cupcakes were not only for the Fourth and could be made anytime of the year so it didn’t matter when I posted the recipe! And some of you may be lucky enough to have other parties this weekend!
Anyhoo but now I have 65 more patriotic cupcake liners and a ton of red, white and blue sprinkles. Whatever my problem, not yours so on with the cupcakes!

White Texas Sheet Cake Cupcakes
Ingredients for Cake:
1 Cup All-Purpose Flour
¾ Cup Sugar
½ Teaspoon Baking Soda
½ Teaspoon Salt
1 Large Egg
¼ Cup Plain Greek Yogurt
¾ Teaspoon Coconut Extract (or almond, or vanilla)
½ Cup Unsalted Butter
½ Cup Water

Directions for Cake:
  1. Preheat oven to 350 F degrees, and line muffin pan with cupcake liners or spray with non-stick spray.
  2. In a large mixing bowl, or the bowl of your stand mixer, combine flour, sugar, baking soda, and salt. Add in the egg, yogurt, and extract, mix with stand mixer or handheld mixer until combined. It may look kind of crumbly when mixed.
  3. Bring to a boil the butter and water in a small saucepan. After mixture has boiled, and continues to boil once removed from heat, slowly pour into thickened batter while mixing on low. Increase mixing speed until batter is smooth. Once smooth stop mixing. 
  4. Using a large cookie dough scoop, divide batter equally amongst muffin pan (I was able to get 10 cupcakes). Bake for 16 to 18 minutes, or until a toothpick comes out clean. Place cupcakes on wire rack to cool almost completely and then glaze.

Ingredients for Glaze:
¼ Cup Unsalted Butter
2 Tablespoons Whole Milk
2 and ¼ Cup Powdered Sugar
¼ Teaspoon Vanilla Extract

Directions for Glaze
  1. In a small saucepan, bring the milk and butter just to a boil. Once it has just boiled, immediately remove from heat. 
  2. Whisk boiling mixture into powdered sugar and extract.
  3. Let the glaze cool slightly to thicken. Then drizzle or spoon glaze over slightly warm cupcakes. You may need to gently shake the cupcakes side to side in order to spread the glaze.

Recipe Adapted from The Taste Tester 

Happy 4th of July!

This is totally a teaser post! Mostly because I have a lounge chair calling my name and I don’t feel like typing up the recipe right now! But I will for tomorrow!

And I think by now you should have made all your BBQ or picnic goodies! If you haven’t well then you should run to your nearest grocery store and grab some stuff then head to your party or whatever you have planned!

Oh, boy just heard the first firework of the day! It’s still daylight people come on!

Have a great day and stay safe! And sparkler on!

Food Fail Easter Edition

In anticipation of Easter I bought egg-cellent sprinkles weeks ago! When I bought the sprinkles, I had no idea what I planned to make, they were more of an "Oh, Easter is coming impulse buy"! Well lets just say that this was not what I had in mind when I bought the sprinkles! I had dreams of a decadent carrot layer cake, but ended up with this…
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One Bowl Wonder Chocolate Cake

If you were scrolling through Pinterest would you be enticed by a pin showing "Crazy Cake" that is made with no butter and no eggs? I was intrigued by this cake, I think it was mostly the fact that it did not have eggs. Win, no cracking eggs! I have this weird aversion to cracking eggs. Once I opened the refrigerator and the eggs came flying out at me and went splat on the floor, yuck. Even before this, I was always bothered by cracking eggs because I feared I would find something else in there other than yolk. Is anyone else afraid of cracking eggs? If anyone is, let's start an egg-phobic support group.
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Whole Wheat Coffee Cake Muffins

I have had this recipe in my arsenal and waiting to go live on the blog for awhile, but when I had originally wanted to share it, I had just posted the Raspberry Crumb Cake recipe! I didn't want to inundate you with all things coffee and crumb cakey! Then you would have thought I was crazy or something, but that would just be crazy! Let's be real, I must be some kind of crazy because I am here on a blog sharing my cooking adventures and stories from my kookie life! Who would do such a thing?! 🙂
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