I am so so excited to introduce you all today to Erin of Sunshine & Carousels.
I asked her team.up with me on a little project…
since I am not so good in the kitchen/ DIY area and she is AMA.ZING….(not only does she create incredible things but her presentation is BEAUTIFUL), I have asked her to help me out in these areas! Hooray! She is truly an inspiration with all of her creativity…it makes my heart skip! So today she is bringing you this fabulous recipe! Comments will be off so that you can visit her on her blog! xoxo
1 cup of flour
1 cup of cake flour
1/2 cup of butter
1 cup plus two tablespoons of sugar
1 teaspoon of vanilla
1/2 teaspoon of salt
1/4 a teaspoon of baking soda
3/4 a teaspoon of baking powder
1/2 a cup of milk
3 ripe mashed bananas
1 teaspoon of honey
Sift your dry ingredients together in a separate bowl and set aside. Cream your butter, sugar and vanilla. Add eggs one a time. Add your milk and flour mixture to your mixture alternating each addition. Add your mashed bananas and mix well. Lastly fold in your honey. (recipe adapted from moms who think) Bake at 350 degrees for 19-21 minutes. Makes around 26 cupcakes
For the frosting…the best part:
2 sticks of room temperature butter (I use blue bonnet margarine)
4-5 cups of powdered sugar
1 teaspoon of vanilla
2 tablespoons of honey
1/2 cup of creamy peanut butter
Cream you butter, slowly add in powdered sugar (about 3 cups worth) until smooth. Add vanilla and mix. Slowly add in honey and peanut butter and mix until creamy and smooth. Lastly add in a little more powdered sugar (maybe a cup or a cup and a half) until you find the consistency you desire. Should be thick and creamy.
You can drizzle honey over top right before serving if you wish.
So another fun treat you can make with the same exact recipe are Banana Honey Peanut Butter Cake Truffles. Whatever you have left over from your cupcakes…say you brought this over to a get together, party or made them for an after dinner treat. You have 6-9 cupcakes left over, just unwrap the cupcakes and place them into a large bowl. Smash your cake together with a large serving fork or strong spoon until the mixture is mixed evenly (see two photos above). Use my directions from my last cake truffle recipe
on how to make the cake balls and freeze. Instead of using white almond bark use peanut butter melts to coat your cake truffles. You can find this in your local craft stores cake decorating section.
You can freeze cake truffles easily and store for up to a month or so and they will keep fresh.