For today’s baking adventures, I decided to make a more dense flavourful cake than the lighter, fluffier cakes I’ve been making lately.

So I found myself a nice little butter cake recipe on About.com

And I altered it a bit.

This is the recipe as it reads on the aforementioned webpage-

2 cups all-purpose flour, stirred before measuring
1 tablespoon baking powder
1 teaspoon salt
1/2 cup butter, softened
1 1/4 cups sugar
2 eggs
3/4 cup milk
1 teaspoon vanilla

PREPARATION:
Mix flour, baking powder, and salt; set aside. Cream sugar and butter in a large mixing bowl, beating until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Add half of the flour mixture then half of the milk.
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Add vanilla. Mix until blended; add remaining flour and milk and beat until smooth.

Bake at 375° for 25 to 35 minutes.

My recipe is pretty much the same with these substitutions-

2 cups all-purpose flour
1 tneverbashfulwithbutter.comhttp://www.neverbashfulwithbutter.comablespoon baking powder
1 teaspoon salt
3/4 cup butter- melted and cooled
1 1/4 cups sugar
1 egg + 3 egg yolks
1/2 cup milk
1/4 heavy cream
2 teaspoons banana flavouring.
1 regular sized banana, sliced and chopped

In the bowl of a stand mixer, add the flour, baking powder, salt, and sugar. Give it a spin to make sure the ingredients are evenly distributed.

Melt the butter and let it sit a minute or two to coagulate. You want it SUPER softened, not molten lava hot.

Add the banana to the container with the melted butter, let the butter coat the banana chunks. With the mixer on low, add the butter coated banana mixture , milk, heavy cream and banana flavouring. If the batter more closely resembles a dough, add more milk. If the dough is too thin, put it in the fridge for a minute or two. If it is still too thin, add more flour and sugar, at a ratio of 3:1 Flour/Sugar.

Pour by the spoonful into greased or papered muffin tins. I used a mini muffin tin and it made 36. It would probably make a solid 12 regular sized cupcakes.

Bake at 375 until the tops are lightly browned and golden.

After they came out of the oven I let them cool a bit while I decided what type of Icing to use on them. There are so many choices, I wanted to make a good one.

Most recipes available for Banana cake have an attached recipe for Chocolate or Coconut icing. I didnt have a particular craving for either, so I thought about what ingredients I had in my fridge that would make a nice icing.

OOH BLUEBERRY JUICE! Yep. I saved the blueberry juice from the blueberries I used for the Blueberry muffins I made about a week ago.

I pulled the blueberry juice out of the fridge, along with some more butter and a fresh bag of powdered sugar that I bought last night knowing I was going to have to make more icing this week.

I used a typical butter icing recipe-

2 cups confectioners’ sugar
2 1/2 tablespoons cream
4 tablespoons butter
1 teaspoon vanilla extract

Whip the butter in the bowl of a high powered stand mixer until soft. Add the remaining ingredients, alternating liquid and sugar. Whip until soft and fluffy.

Only I used blueberry juice instead of cream and vanilla extract and added just a drop of blue food colouring to the mix.

Then I spread my blueberry icing on my banana butter cupcakes and took some photos!

Me and the robot agree, it tastes delicious.

This entry was posted on Wednesday, February 27th, 2008 at 11:41 pm and is filed under January 2007, The Cupcakes!. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.