Category Archives: Fruit

Banana Frangelico Cupcakes with Nutella Banana Liqueur Icing

It’s been  a while, and my lovely collection of cupcake liners were crying out in loneliness. So, with that said, I decided to finish off the jar of Nutella, sorry kids, and bake today.

This is a banana cupcake to which I added a few tablespoons of Frangelico. For those of you who do not know, Frangelico is an Italian liqueur made from Hazelnuts. It is quite delicious. Now, of course, you can omit this.  This also holds true for the icing. You can, by all means, omit the banana liqueur in that, but I would replace it with milk or cream.  I just happen to like it and the little kick it gives.

This recipe makes about 18 cupcakes.

Banana Frangelico Cupcakes

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/2 cups of sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 cup, mashed, ripe bananas
  • 1/4 cup buttermilk
  • 2 cups all-purpose flour
  • 1 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/2 tsp. salt
  • 3 to 4 Tbsp. of Frangelico Liqueur

Line a muffin pan with cupcake liners.

Preheat oven to 350°.Mash the bananas.

Aren’t these cute?

In a large mixing bowl, cream butter and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Mix in Frangelico.

I use this dry buttermilk. It’s great. I always have it on hand.

Fill 18 paper-lined muffin cups two-thirds full. Once again, I used the handy ice-cream scooper.

Put into the oven and cook for about 22 minutes or until a toothpick inserted in center comes out clean.

No peeking! ( I peeked)

When done, remove from oven and cool on a wire rack.

See? I used all the Nutella.

Nutella Banana Liqueur Icing

  • 2 sticks unsalted butter, softened
  • 1 cup Nutella
  • 1 Tbsp. vanilla extract
  • 2 pounds confectioners’ sugar, sifted (one bag)
  • 4 Tbsp. milk, Half and Half or heavy cream
  • pinch of kosher salt
  • 2 Tbsp. banana liqueur

In a large mixing bowl, cream butter and Nutella until well combined. Slowly add in confectioner’s sugar, and continue creaming until well blended.

Add salt, vanilla, and 4 tablespoons of heavy cream or milk. Blend until creamy and moist.

Add about 3 Tbsp. of banana liqueur. If you omit this, use the same amount of cream or milk instead.

Fill a piping bag with frosting and decorate cupcakes, as desired. I used chopped hazelnuts and a banana chip for a garnish.

Dog approved…

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Filed under Chocolate, Fruit, TiniCaketails: Liquor-Infused Cupcakes

Bananas Foster Cupcakes

A friend of mine inspired me to make these. She posted a picture of her son eating the delicious concoction and right then and there, I knew I had to make these.

After much pondering of how to go about this and comparing other recipes, I finally came up with this one.

I made a banana cupcake, in which I added a few tablespoons of rum. I wanted a filling, so I made the classic Brennan’s Bananas Foster, but I only added two bananas and then pureed it in a food processor, to get it thick enough for a filling. For the icing, I decided on a Vanilla Cream Cheese. I’m not a fan of super-sweet icing, so if you like it really sweet, up the sugar content on it. Finally, I drizzled some of the remaining filling over top for an additional kick and nice presentation.

I hope you enjoy.

Banana Rum Cupcake

adapted from an allrecipes.com recipe

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 1/2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (2 large did it for me)
  • 1/4 cup buttermilk
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 to 4 tablespoons of rum (I used 3)

In a large mixing bowl, cream shortening and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Mix in rum.

Fill 18 paper-lined muffin cups two-thirds full. Once again, I used the handy ice-cream scooper.

In a preheated 350° oven, bake for 18 to 20 minutes, or until toothpick inserted in center comes out clean.

Cool on a wire rack and prepare filling.

Classic Bananas Foster Filling

adapted from Brennan’s Classic Bananas Foster recipe

  • 1/4 cup (1/2 stick) butter
  • 1 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup banana liqueur
  • 2 bananas, sliced in rounds
  • 1/4 cup rum

Combine the butter, sugar, and cinnamon in a flambé pan or skillet.

Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.

Stir in the banana liqueur, then place the bananas in the pan.

When the bananas soften and begin to brown, carefully add the rum.

Continue to cook the sauce until the rum is hot, using a long match or something similar, carefully ignite the rum.

When flame subsides, let cool and place in a food processor or blender. Puree until smooth. Place into refrigerator until cooled and slightly more thickened.

I put the goo, as I call it, into one of those ketchup/mustard containers. It worked well to squirt it into the cupcakes.

Once cupcakes have cooled, take a large piping tip and push it down into the center of each cupcake, creating a well.

When the filling is cooled and thickened, squirt the filling, going from the bottom and pulling up to the top of the cupcake, into the hole.

Now you can prepare the icing.

Vanilla Cream Cheese Icing

  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 4 ounces cream cheese, softened
  • 2 teaspoons vanilla extract
  • 2 to 3 cups of confectioners sugar (use as much as your taste for sweetness can handle)
  • 1 to 2 tablespoons half & half

In a large mixing bowl, cream the butter and cream cheese until nice and fluffy. Add the vanilla. Beat again.

Slowly add the sugar into the bowl, about a 1/2 cup at a time, beating after each addition. Continue to beat until a desired consistency is reached.

Add the half & half if it’s too thick.

Place into a piping bag and decorate cupcake as desired.

Squirt additional filling on the top of the icing.

Now, you may eat.

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Filed under Filled, Fruit, TiniCaketails: Liquor-Infused Cupcakes

Orange Creamsicle Cupcakes with Orange Liqueur

First off, let me say, “Oh my goodness!” These came out incredibly delicious. So delicately sweet with the flavors of orange and vanilla. Gets me in the mood for summer, waiting for the ice cream truck to drive by and get one of my favorite treats, an Orange Creamsicle.

My version I’m posting is a grown-up recipe. I spiked the cake with some Triple Sec. But really, it’s not overpowering. Of course, you can leave it out and it won’t affect the recipe at all. I just tossed in about a tablespoon at the end. Everything else stayed the same.

So, here you have it. Orange Creamsicle TiniCaketail.

Vanilla Cupcake with Orange Zest and Orange Liqueur

  • 1/2 cup unsalted butter, at room temperature
  • 2/3 cups sugar
  • 3 large eggs
  • Zest of one medium orange
  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4  cup milk
  • 1 to 2 Tbsp orange flavored liqueur. Such as Triple Sec or Curaçao (optional)

Preheat oven to 350° F (177 C). Line 12 muffin cups with paper liners.

In the bowl of electric mixer, beat together the butter and sugar until light and fluffy.

Add eggs, one at a time, blending well after each addition. Beat in the vanilla and the orange zest. Also add the orange liqueur at this time if using.

In a separate bowl, whisk together the flour, baking powder and salt.

With the mixer on low-speed, alternately add the milk and the flour in three additions. Start with the milk and end with the flour. So milk, flour, milk, flour, milk, flour. Scrape down the sides of bowl as needed.

Evenly fill each muffin cup with batter. I use an ice-cream scoop filled to the top. Works like a charm.

Bake for 17 to 20 minutes or until toothpick inserted in center comes out clean. Remove and place on wire rack to cool.

In the meantime, prepare the frosting.

Creamsicle Icing

  • 4 ounces cream cheese, room temperature
  • 1 1/4 cups powdered sugar
  • 1 1/2 tsp orange extract
  • 3/4 tsp vanilla
  • 2 Tbsp unsalted butter, room temperature
  • 1/3 cup heavy cream
  • food coloring, red and yellow
  • Nonpareils

In the bowl of a mixer, using paddle attachment (if you have one, if not use what you have), combine cream cheese, butter, powdered sugar, and both extracts. Beat on medium-high speed for about 2 minutes.

Transfer to a small bowl and set aside. Wash bowl.

In the cleaned bowl, add the heavy cream. Use a whisk attachment for this step. Whisk, starting on low, for about 30 seconds or until little bubbles begin to form.

Increase speed to medium, beat an additional 30 seconds until the beater leaves a trail.

Increase speed to high, until stiff peaks form. Do not over beat, unless you want butter.

Add the cream cheese mixture to the bowl and beat until combined and light and fluffy.

Add 2 parts red food color and 3 parts yellow to make orange. Stir thoroughly to combine. (This part is optional. It only makes it orange)

Fill a decorating bag fitting with a tip and swirl cupcakes to create an ice cream look.

Sprinkle with white nonpareils, if desired. Or just decorate as you wish. A candy orange wedge would be cute. Even a white chocolate “popsicle stick” would be really fun. Maybe I’ll attempt that another time. : )

Enjoy!

Tasted good.

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Filed under Fruit, TiniCaketails: Liquor-Infused Cupcakes, Vanilla

Dark Chocolate Valentine’s Cupcakes with Chambord Ganache

In honor of Valentine’s Day, I thought I’d make a special cupcake with one of those favorite V Day treats, a dark chocolate-covered strawberry.

Dark Chocolate Cupcakes

makes 12 cupcakes

  • 8 Tbsp. unsalted butter, cut up into 4 pieces
  • 1/4 cup of Hershey’s Special Dark Chocolate Chips
  • 1/2 Dutch process cocoa
  • 3/4 all-purpose flour
  • 3/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 large eggs
  • 1 tsp. vanilla
  • 3/4 cup sugar
  • 1 1/2 tsp. salt
  • 1/2 cup sour cream

Heat oven to 350 degrees. Line a muffin pan with cupcake liners.

Combine the butter, chocolate and cocoa in a heatproof bowl and set it over a pan with barely simmering water. Stir ingredients until smooth and combined. Remove from heat and set aside until just cool enough to touch.

In another bowl, combine the flour, baking powder, baking soda and salt with a whisk.

Whisk eggs in a medium bowl until mixed. Add cooled chocolate mixture and whisk to combine. Sift about one-third of the flour mixture in and whisk until combined. Stir in sour cream. Sift remaining flour mixture in and whisk until thoroughly combined.

Using an ice cream scoop, divide mixture evenly among muffin pan cups. Bake about 20 minutes.

Let cool about 30 minutes before frosting.

Chambord-Spiked Chocolate Ganache Frosting

  • 12 ounce bag of Hershey’s Special Dark Chocolate Chips
  • 1 pint heavy cream
  • 8 Tbsp. butter
  • 1/4 cup of Chambord

In a food processor, process chips until very fine.

In a medium saucepan over medium heat, bring cream to just a soft boil. Bubbles will just begin to form around edge of pan. Remove from heat.

Add cream through the feeding tube of processor and process for about 10 seconds, or until smooth. Pulse in the butter until combined. Add the Chambord with motor running for a few more seconds to combine.

Strain and let sit in refrigerator, covered in plastic wrap for several hours, until hard enough to frost with. Mine took about three hours for piping.

Using a piping bag and tip, pipe icing onto cooled cupcakes and top with a chocolate coverered strawberry.

To make the straweberries, I simply melted chips in the microwave until almost melted. Stir to finish the melting. Dip in a strawberry and lay on a a wire rack and let cool in refrigerator.

Cupcakes adapted from America’s Test Kitchen

Ganache adapted from serveral sources.

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Pumpkin Cupcakes with Maple Cream Cheese Icing

It’s fall, near Thanksgiving, so I feel the need to make pumpkin cupcakes. I found this recipe on another blog, Smitten Kitchen, and thought they sounded good, but more than that, they looked gorgeous. That’s what caught my eye first. I omitted the cloves and forgot the vanilla, oops, but they are still delicious.

For the cupcakes:

  • 1 stick unsalted butter, at room temperature
  • 1 cup firmly packed dark-brown sugar
  • 1/3 cup granulated sugar
  • 2 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1/2 cup buttermilk mixed with 1 teaspoon vanilla
  • 1 1/4 cups canned solid-pack pumpkin

Preheat the oven to 350° (175°C). Line a cupcake pan with 18 liners.

In a stand mixer, beat the butter and sugars on medium speed until fluffy, about 5 minutes. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, salt, and pepper into a medium bowl.

Add the eggs 1 at a time to the mixer, scraping down the sides after each addition. Alternate adding the flour and milk mixtures, beginning and ending with the flour. Beat in the pumpkin until smooth.

Scoop the batter among the cupcake liners — you’re looking to get them 3/4 full. Rap the filled pans once on the counter to release any air bubbles.

Bake the cakes until a toothpick inserted into the center comes out clean, about 20 to 25 minutes. Cool the cupcakes on racks completely.

Maple Cream Cheese Icing

  • 8 ouce block of Philly Cream Cheese, room temperature
  • 1/2 stick unsalted butter, softened to room temperature
  • 1 cup confectioner’s sugar
  • 2 tablespoons of pure maple syrup

Combine all ingredients in mixer bowl and beat until creamy, about 3 minutes. That’s it. Frost those little babies and enjoy!

Cupcake on Foodista

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Chocolate Banana Cupcakes with Whipped Caramel Cream

These can be made two ways.  The ones I made today are made with less sugar and contain no milk.  You save on carbs, calories and sugar.  They are delectably yummy.  The whipped cream is flavored with a touch of caramel. Not too sweet. Light and fluffy.  I am very happy with these. The cake itself came out dense and moist and very chocolaty.  I used Dutch process cocoa for them.  Very good stuff.

The only substitutions is the sugar and the milk. So I will put the original ingredients in parentheses next to my modified ingredients for you to use if you wish.

Chocolate Banana Cupcakes

  • 1 3/4 cups (245 grams) all-purpose flour
  • 1 cup Splenda Sugar Blend or (2 cups sugar)
  • 3/4 cup (75 grams) Dutch process cocoa powder
  • 1 1/2 teaspoons baking powder 
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2 large eggs 
  • 2 bananas, mashed
  • 1 cup (240 ml) warm water 
  • 1/2 cup (120 ml) unsweetened almond milk or (1/2 cup milk)
  • 1/2 cup (120 ml) canola or corn oil 
  • 1 1/2 teaspoons pure vanilla extract
Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 24 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray.

In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined.
Pour or scoop the batter into the muffin cups, about 3/4 full, and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
Allow to cool completely and then frost with Whipped Caramel Cream.

Read  http://caloriecount.about.com/lower-sugar-milk-free-chocolate-recipe-r442019#ixzz0zGKYT23j for the complete nutrition analysis.  Using the sugar and milk adds an additional 10 grams of carbs and sugars and 30 calories per cupcake.

Whipped Caramel Cream

  • 1/4 cup cold water
  • 1 teaspoon unflavored gelatin
  • 1 cup heavy whipping cream
  • 1 tablespoon white sugar
  • 2 teaspoons of caramel topping

Chill mixing bowl and beaters for at least 15 minutes before using. Place water in a small microwave-safe bowl. Sprinkle gelatin over water and allow to soften 5 minutes.

Dissolve gelatin by microwaving for 2 minutes, stirring after every minute. Remove from microwave and let stand at room temperature for 10 minutes; gelatin must be liquid but not warm when added to cream.

Remove bowl and beaters from refrigerator and pour in cream, sugar, and vanilla extract. Beat together just until beater marks begin to show distinctly.

Add gelatin mixture to cream, pouring in a steady stream while beating constantly. Beat until stiff peaks form. Use immediately.

Pipe or plop on the top of the cooled cupcake.  I drizzled some additional caramel and topped with walnut pieces.


  • Preheat oven to 350 degrees F (180 degrees C) and place rack in the center of the oven. Line 24 regular-sized muffin cups with paper liners or spray each cup with a non stick vegetable spray.
  • In a large bowl whisk together the sugar, flour, cocoa powder, baking powder, baking soda, and salt.
  • In another large bowl, whisk together the eggs, mashed bananas, water, milk, oil, and vanilla extract. Add the wet ingredients to the dry ingredients and stir, or whisk, until combined. Pour or scoop the batter into the muffin cups, about 3/4 full, and bake for about 20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
  • Read more: http://caloriecount.about.com/lower-sugar-milk-free-chocolate-recipe-r442019#ixzz0zGKYT23j

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    Strawberry-Rhubarb “Crisp” Cupcakes

    I love strawberry-rhubarb crisp.  I love the tanginess of the rhubarb and strawberries with the crunchiness and sweetness of the oatmeal crisp topping.  I thought these would make an interesting cupcake flavor.  So, after much pondering, I came up with this recipe.  If you don’t like butter cream frosting, then maybe a cream cheese frosting would be nice too.

    They remind me of a coffeecake cupcake (which would be a muffin, as my friend pointed out! hahaha!). I am having one with a nice mug of Jamaican brew.  Right now.  Better clean these crumbs off of my keyboard…

    1. Prepare the “crisp”

    • 1/4 cup firmly packed brown sugar
    • 1 cup oats, uncooked
    • 1 tsp cinnamon
    • 1/4 cup butter, melted

    Combine all ingredients in a bowl and set aside.

    2. Prepare cupcake batter

    • 1/2 cup unsalted butter, room temperature
    • 2/3 cup granulated white sugar
    • 3 large eggs
    • 1 teaspoon pure vanilla
    • Zest of 1 large lemon (optional)
    • 1 1/2 cups all-purpose flour
    • 1 1/2 teaspoons baking powder
    • 1/4 teaspoon salt
    • 1/4 cup milk
    Preheat oven to 350°. Line a 12 muffin cups with paper liners.
    In a large bowl, cream butter and sugar, until light and fluffy.  Add the eggs, one at a time,  beating after each addition.  Beat in vanilla and lemon zest.
    In another bowl, whisk together the flour, baking powder and salt.
    With the mixer on low-speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour, scraping down the sides of the bowl, if needed.
    Evenly fill the cupcake liners with batter, about 2/3 full.
    Add about a spoonful of Oatmeal Crisp topping and lightly pat on.
    Bake for about 18 to 20 minutes, or until toothpick inserted in the center comes out clean.  Remove and cool in pan for 10 minutes.  Remove cupcakes from pan and finish cooling completely on cooling racks.

    3. Strawberry-Rhubarb Jam

    I bought this at my local Amish Market.  It is a sugar-free jam and it is delicious.  You can either make your own or buy it, like I did.

    4. Fill cupcakes with jam

    Using a pastry bag and decorating tip, poke a hole in the top of the cupcake and squirt jam into center, just until it peaks out of the top.

    5. Prepare Frosting

    You can use any frosting you prefer.  I made a Vanilla Bean Buttercream for this.
    • 1 1/2 cups confectioner’s sugar
    • 1/2 cup butter, room temperature
    • 2 tsp. of vanilla extract, vanilla bean paste or 1 vanilla bean
    • 1 Tbsp. of milk
    Mix together sugar and butter until they are blended and creamy. Add vanilla and milk and continue to beat for another minute.

    When finished, put in a pastry bag and continue to decorate cupcakes, as desired.

    Decorate your cupcakes as desired.  Or your muffin.  Whatever you prefer to call it.  =)

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