I am lazy enough to not cancel a magazine subscription that I didn’t even order. This month I was glad that I didn’t cancel it because I found this recipe in a Glamour Magazine of all places. The recipe is from New York City’s Butter Lane Bakery.
On Serious Eats they describe the difference between two different icing types that they use @ Butter Lane Bakery. They make an American icing version and a French version. This recipe is the Americano! What do you think?
Banana Cupcakes with Peanut Butter Frosting Recipe!
1 ½ cups sugar
1 stick butter, softened
2 large eggs
1 ½ tsp vanilla extract
2 cups all purpose flour
¼ tsp baking soda
¼ tsp salt
1 cup buttermilk
1 ¼ cups banana, mashed
Preheat the oven to 350F. In a mixer combine the sugar and softened butter. Add the eggs, vanilla, and mix well. Now combine all of the dry ingredients: flour, baking soda, and salt into a bowel. Then add the dry ingredients to the sugar and butter mixture and then add the buttermilk and mix 2 minutes more. Put cupcake liners into the muffin tins. Fold in the mashed banana to the batter and then fill the tins to 2/3’s full. Bake for 25 minutes.
Peanut Butter Frosting:
2 cups powdered sugar
1 stick softened butter, unsalted
1 tsp vanilla
1 cup peanut butter (the light colored creamy version is best)
3 tbsp milk
Blend these ingredients together in a mixer. I used the “natural” peanut butter but it looked really dark in color and I think a jiffy version smooth peanut butter would have a much nicer cupcake color.