Roasted Banana Cupcakes.

 

Its the perfect breakfast cupcake. with the perfect honey cinnamon frosting. I'm so in love with this cupcake, I'm speechless.

That said, make these. Love these. Share these, if your nice.

Roasted Banana Cupcakes

From Martha Stewart's Cupcakes

Ingredients:

3 Ripe bananas, plus 1 to 2 more for garnish

2 cups cake flour (not self rising), sifted. - I used all-purpose, and it worked just fine.

1/2 tsp baking soda

1/2 tsp baking powder

3/4 tsp salt

1/2 cup (1 stick) unsalted butter, room temperature

3/4 cup sugar

3 large eggs, separated

1/2 cup sour cream

1 tsp pure vanilla extract

 Honey-Cinnamon Frosting (recipe follows)

Directions:

Preheat oven to 400 degrees.  Line standard muffin tins with paper liners.  Place 3 whole unpeeled bananas on a baking sheet and roast 15 minutes (the peels will darken).  Meanwhile, sift together cake flour, baking soda, baking powder, and salt.  Remove bananas from oven and let cool before peeling.  Reduce oven temperature to 350 degrees.

With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.  Add egg yolks, one at a time, beating until each is incorporated, scraping down sides of bowl as needed.  Add roasted bananas, and beat to combine.  Add flour mixture in three batches, alternating with two additions of sour cream, and beating until just combined after each. Beat in vanilla.

In another mixing bowl, with electric mixer on medium speed, whisk egg whites to soft peaks; fold one-third whites into batter to lighten.  Gently fold in remaining whites in two batches.

Divide batter evenly among lined cups, filling each three-quarters full.  Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes.   Transfer tins to wire racks to cool completely.  Cupcakes can be stored up to 3 days at room temperature, or frozen up to 2 months, in airtight containers.

Honey-Cinnamon Frosting:

2 1/2 cups confectioners' sugar, sifted

1 cup (2 sticks) unsalted butter, room temperature

2 tablespoons honey

1/2 tsp ground cinnamon

With an electric mixer on medium speed, beat all ingredients until smooth.  Use immediately, or refrigerate up to 5 days in an airtight container; before using, bring to room temperature and beat until smooth.

Enjoy!