Tag Archives: banana

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

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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    Filed under Chocolate, Fruit