So in addition to photography and planning parties, I love to cook. Thanks to my BFF, my husband, and Le Cruset, I've been working on Julia Child's Mastering the Art of French Cooking. But for years I've been a subscriber to Cook's Illustrated, Gourmet and Bon Apetit. It's taken me a long time to get comfortable just "riffing" in the kitchen, but I am really loving improvising. Take the other day....
It was a weekend afternoon and I wanted to make cupcakes for my kids and the neighborhood kids that were over. I started with a cake mix (which I love to do for kids cupcakes) and started doctoring it up when I realized, I had no eggs. No problemo! I substituted two ripe bananas (a vegan baking trick) and my bananas foster cupcakes were born. I've monkeyed with the recipe since then to get it just right, but I'm pretty happy with it. They always disappear in just a few hours. Let me know what you think.
C
1 package yellow cake mix
3 heaping tablespoons instant bannana pudding mix
2 ripe bananas, mashed
1 1/4 cups of milk
1/2 cup vegetable oil
1 tsp vanilla
Makes about 20-22 cupcakes.
Preheat your oven to 350. Place cupcake liners in muffin tin.
Combine cake mix, pudding, banans, milk, oil and vanilla in mixer on low until ingredients are well mixed - about 2 minutes. Using an ice cream scoop, scoop mixture into lined muffin tin. Bake for about 20-25 minutes. While cupcakes are still warm, make frosting.
Quick Set Drunken Carmel Frosting
1 stick unsalted butter
1 cup brown sugar
2 cups sifted powdered sugar
1/4 cup milk or cream
1 tsp rum (or vanilla, for the kids)
Melt butter and brown sugar over medium high heat in a large saucepan, stirring to prevent the mixture from burning. Once mixture comes to a boil, add the milk. Return the mixture to a boil. Whisk in powdered sugar and rum. Remove from heat. Immediately dip the tops of the cupcakes into the icing mixture and place on cake server. Icing will harden slightly. Serve immediately or keep up to a week at room temperature.
No comments:
Post a Comment