Friday, July 1, 2011

Beach Banana Cupcakes

Aren't these adorable??

My father recently invited us to celebrated his birthday with him by watching the sunset at St. Pete Beach. So I decided to make some cupcakes. My fathers favorite cake is carrot cake, so I made him some carrot cupcakes and they were delish. (more about those on the next post).
But for the kids I decided to try something a little different. I had plenty of bananas on hand so I decided to try Banana Cupcakes. They turned out very yummy, my kids can attest to that. The cupcakes were not as dense as most banana breads are but, they were still nice and moist with a soft banana flavor.
As you can tell from the pictures I HAD to make them cute (for the kids of course, ha ha).
The beach balls were large gumballs, I added the stripes.
The people are Teddy Grahams
and the towels are "Rips" I picked these up at Walmart in the candy isle for under $2 but I am sure you could use fruit roll ups.

All the coloring on the Teddy Grahams and on the Gumballs were done with food decorating pens. I use Americolor Gourmet Writers. I find they work alot better than the Wilton Decorating pens.

Banana Cupcakes from
3/4 cup butter
2 1/8 cups white sugar
3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups buttermilk (I used sour cream instead)
2 teaspoons lemon juice
1 1/2 cups mashed bananas

1. Preheat oven to 275 degrees F (135 degrees C). Grease and flour a 9x13 inch pan. In a small bowl, mix mashed bananas with lemon juice, set aside. In a medium bowl, mix flour, baking soda and salt. Set aside.
2. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in 2 teaspoons vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into prepared pan.
3. Bake in preheated oven for 1 hour,(cupcakes-approx. 30 minutes) or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place directly into freezer for 45 minutes. This will make the cake very moist.

1 comment:

  1. I can't read your blog while I am on this stinking diet! Everything looks sooo good. You are very creative with the goodies. After my trip to san diego (when I will not be on so severe a diet) I am trying these and your flourless cupcakes.