A Good Use For Blackened Bananas

16 Jan

Every week we buy a bunch of bananas for breakfast.  And inevitably one or more end up as a gooey mess that we throw away because we forget to eat them in time.  But every so often if we remember, we make a delicious treat from these long yellow fruits.  This is one such treat.  Colleen has filled my tummy with tasty banana muffins (on multiple occasions), but this time we felt like something a little different.  So Colleen searched the interwebs high and low for a cupcake recipe with which to use these soon to be deceased monkey toys.  She found cupcakes with chocolate, peanut butter, lemon, honey, rutabaga (wtf) and more – but we set our sights on caramel and cinnamon. We decided to use Colleen’s new cupcake pans that come included with a handy spike in each cup, on which we planned to skewer a caramel candy.

The recipe had some odd proportions and instructions, which led Colleen to mix the sugar in with the dry ingredients instead of whipping it with the butter.  We weren’t really sure of the implications of this error, but went forward anyhow.

The butter, while light and fluffy, certainly didn’t cream together as smoothly as it does with the sugar added in.  And the egg didn’t mix well with the butter alone.  But once we added all the ingredients together, the resulting batter was business as usual (for a cupcake).  To top it off, we spiked the batter with a generous dose (ok, a Tbsp) of spiced rum.  Because we’re classy we used “Admiral Nelson’s” spiced rum, which was $5 cheaper than The Captain.  Admirals are ranked higher than captains right?

We poured a small amount of batter into the cups and then placed a caramel on each of their spikes.  We covered each caramel completely with the remaining batter.

350 degrees and 18 minutes later.  Well. 18 minutes…and then another 2 minutes…and then we swapped it around inside the oven (because the back cupcakes were browning faster than the front ones).  Finally another 2 minutes and voilà, beautiful golden, aromatic cupcakes wafting banana through the apartment.

We whipped up a cinnamon buttercream frosting.  It’s a blend of, you guessed it, butter, cream (cheese) and loads of sugar.  I filled a decorating bag and went to work icing the cupcakes.  Colleen has nothing to do with why they look like how I wrap my Christmas presents…  The frosting tasted delicious and spicy and there was way, way too much to use it all on the cupcakes.  This seems to happen every single time we make icing for cupcakes.

The finished product!  We saved them for dessert, but my stomach wasn’t feeling super so Colleen ate them and I watched with envy.  Colleen reports, they’re absolutely delicious (moist, sweet and spicy).  The caramel candy wasn’t as gooey as we had hoped, maybe next time we’ll try a caramel cream.  Later we had to shoo Stoli, one of our three cats, away from the platter, but not before she claimed one of the cupcakes for her own.  While we may let her keep rodents, she did not get to keep the cupcake.  Kitteh dibeetees iz srs bznass.  Srsly.

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3 Responses to “A Good Use For Blackened Bananas”

  1. Bimbo mortadella February 9, 2012 at 4:29 am #

    Hi guys, beautiful job on your blogs. What an interesting array of recipes interwoven with your personal remarks and suggestions. Keep up the great work. Love you both, Dad

    • csquaredinoc February 12, 2012 at 1:34 am #

      Thanks dad! Maybe we can bake for you the next time we’re in town :).

Trackbacks/Pingbacks

  1. I’m Obsessed With Cardamom « C Squared Culinary Adventures - January 22, 2012

    […] not included as a dry ingredient (by accident I added the sugar to the dry ingredients when baking banana cupcakes).  For the lemon flavor, the recipe suggests the zest of 4 Meyer lemons.  We don’t keep […]

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