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All recipes by jessica
Ingredients
- ¤ 1 3/4 Cups of flour
- ¤ 2 Tsp of baking powder
- ¤ 1/2 Tsp of baking soda
- ¤ 1/4 Tsp of salt
- ¤ cinnamon, i didn't measure the spices so use your judgment.
- ¤ nutmeg
- ¤ 1/3 Cup of butter, room temp.
- ¤ 2/3 Cup of Sugar
- ¤ 2 eggs
- ¤ 2 Tbsp. of milk
- ¤ 1 Tsp. of Vanilla Extract
- ¤ 3 very ripe bananas, this should read 3 or 4
- ¤ 1/4 Cup of nuts, optional
- ¤ About Half A Jar? of Nutella
Instructions
Preheat oven to 350.
Line standard cupcake pan with liners.
Mash 1 or 2 bananas until they are smooth and creamy. Next mash the rest but leave them very chunky. Keep them in separate bowls.
In a bowl, whisk to combine 1 cup of the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and any other spice you like.
Add the creamy mashed banana, blend.
Using a stand mixer, cream the butter and sugar for about two minutes. The color will lighten a bit and it will get slightly fluffier. Add the eggs, one at a time and fully incorporating each. Add the vanilla and milk. Mix just enough to blend.
Next pour the dry ingredients in 3 parts, alternating with the very mashed banana, ending with the third part of the flour mixture. Then by hand, stir in the chunky mash and nuts.
Using a small measuring cup (like a 1/4th cup size) or a tablespoon, drop enough batter in to the cupcake liners to give a nice bottom to the cupcake. About 1/2 an inch worth covering the whole bottom. Next drop in a blob of nutella. I use a spoon and my fingers but if your fancy you could use some kind of pastry tool. Next pour enough batter over the blob so that the liners are just about full. Bake for about 18 minutes. I usually start checking mine at 15 just to make sure. The toothpick test doesn't work for these so gently touch the top of a muffin. You want it to spring back to it's position, not leaving a dent. you can tell if it's too squishy. I promise.
Line standard cupcake pan with liners.
Mash 1 or 2 bananas until they are smooth and creamy. Next mash the rest but leave them very chunky. Keep them in separate bowls.
In a bowl, whisk to combine 1 cup of the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and any other spice you like.
Add the creamy mashed banana, blend.
Using a stand mixer, cream the butter and sugar for about two minutes. The color will lighten a bit and it will get slightly fluffier. Add the eggs, one at a time and fully incorporating each. Add the vanilla and milk. Mix just enough to blend.
Next pour the dry ingredients in 3 parts, alternating with the very mashed banana, ending with the third part of the flour mixture. Then by hand, stir in the chunky mash and nuts.
Using a small measuring cup (like a 1/4th cup size) or a tablespoon, drop enough batter in to the cupcake liners to give a nice bottom to the cupcake. About 1/2 an inch worth covering the whole bottom. Next drop in a blob of nutella. I use a spoon and my fingers but if your fancy you could use some kind of pastry tool. Next pour enough batter over the blob so that the liners are just about full. Bake for about 18 minutes. I usually start checking mine at 15 just to make sure. The toothpick test doesn't work for these so gently touch the top of a muffin. You want it to spring back to it's position, not leaving a dent. you can tell if it's too squishy. I promise.
Comments (2) · Post a New Comment
Joy the Baker · yes. also, want!
JulieandBeth · Uh, have I died and gone to heaven?
