Today my youngest daughter is turning 13. Despite my disbelief I've been busy working on her b-day bash complete with 50 guests! Note to self: schedule phych eval. next week. I wanted to share her cupcakes with you; they were created with her favorite flavors in mind.
I will barely have cleaned up from this affair when next week I get to do it all over again for my older daughters' Graduation and Farewell party. So between wiping my tears, I'm hoping to share some easy favorites with your next week.
1 1/2 sticks unsalted butter, softened
1 cup granulated sugar
4 large eggs
2 tsp. vanilla extract
2 cups cake flour
1 tsp. baking soda
3/4 tsp. baking powder
2 bananas, mashed
1/4 cup unsweetened Dutch process cocoa powder
Add butter and sugar to mixer and beat on medium speed for 3-4 minutes. Add eggs and vanilla, mix until combined. Add flour, baking soda and baking powder, and mix until combined.
Place half of the batter in one mixing bowl and half in another. To one bowl add mashed bananas and stir till combined. To other bowl add cocoa powder and mix till combined.
Place paper baking cups in cupcake pan and pour one side of cup with banana batter and one side with chocolate. Swirl two together with toothpick or bamboo skewer. Should fill a dozen cups.
Bake in 350 F degree oven for 16-17 minutes.
Peanut Butter Frosting
1 stick unsalted butter, room temperature
4 ozs. cream cheese, softened
1/2 cup creamy peanut butter
4 cups powdered sugar
1 tbsp. milk
Mix butter till softened. Add cream cheese and beat till incorporated, then add peanut butter and mix till combined. Add powdered sugar one cup at a time and mix until smooth. Add milk a little at a time until smooth.
I piped my frosting on with a bag and tip. I love the disposable ones from the craft store. Just to make these a little cuter, I piped a little melted chocolate into hearts on parchment paper. I let the chocolate set up in the fridge and put the hearts on the cupcakes at the last minute.