Hiya, cupcake!

Five and a half. Yes, that's exactly what I said - five and a half sticks of butter in my culinary confections for today. Divine. Delicious. Delectable. However, my ventures today were not very adventurous. I simply set out to create something that makes everyone smile - cupcakes. Whether you're willing to indulge in a cupcake or not, I can't think of too many people that won't smile at the the sight. Moist, sweet, and just the right size.

My inspiration for the cupcakes were a combination of mine and Nicky's favorites. Nick loves banana bread. I've tried many different recipes and have yet to find one that he won't devour. I thought I would try to turn my favorite banana bread recipe into a fluffy and light cupcake recipe. Mission accomplished. The sour cream makes the cupcakes moist and airy. As for the frosting, I prefer my banana bread with cream cheese and butter; however, I can't think of a better combination of... yes, you guessed it - peanut butter and bananas. Instead of doing a basic cream cheese frosting, I decided I would incorporate some peanut butter to make it unique.

Banana Sour Cream Cupcakes
1-1/4 cups all purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 very ripe, large bananas
1/2 cup sour cream
2 tsp vanilla extract
3/4 cup sugar
1 stick unsalted butter - room temperature
2 large eggs

Preheat oven to 350 degrees. Use 12 muffin cups lined with paper liners. Sift flour, baking powder, baking soda, and salt together in a bowl to blend. In a separate bowl, mash bananas with fork and incorporate sour cream. Once combined, add vanilla and fold into bananas and sour cream.

In another bowl, cream butter and sugar together in a large bowl, about 2 minutes - or until light and fluffy. Add both eggs and beat until blended. Add flour and banana mixture alternating between the two, starting and ending with the flour mixture. Spoon mixture into muffin cups.

Bake 20 minutes, or until tester inserted in the middle comes out clean. Remove from muffin pans and allow to cool completely before frosting.

Peanut Butter Cream Cheese Frosting
1-1/2 cups powdered sugar
1-8 oz. package of cream cheese - room temperature
1 stick unsalted butter - room temperature
3/4 cup smooth peanut butter

Sift powdered sugar in large bowl to remove any lumps. Add butter, cream cheese, and peanut butter. Blend until smooth. Spread on top of cupcakes.

Now - for MY favorite. I love vanilla. Vanilla can quickly become anything you want it to be, or it can simply be enjoyed as vanilla. It is my opinion that there is no better cake than a butter cake with vanilla icing. But, wait. I forgot to tell you... I also love coconut. Anything coconut. I especially love the marriage of the two, thus my "Plain Jane" cupcake was born. This is a combination of two recipes, but it's moist and delicious. It's simple and sinful. I couldn't ask for more.

Plain Jane Cupcakes
2-13oz. cans unsweetened coconut milk
2 cups all purpose flour
2-1/4 tsp baking powder
1/2 tsp salt
1-1/2 sticks of butter
1-1/4 cup sugar
3 large eggs
2 tsp vanilla extract

With regard to the coconut milk, bring to boil over medium high heat. Reduce heat to medium low and allow to simmer until reduced to roughly 1-1/2 cups - about 25 minutes, stirring occasionally. Allow to cool to room temperature.

Preheat oven to 350 degrees. Line 18 muffin cups with paper liners. Sift flour, baking powder and salt in a medium bowl. Using a mixer, beat butter and sugar together until smooth, about 2 minutes. Add 3 eggs, one at a time, beating after each addition. Incorporate vanilla. Add half of the flour mixture and combine. Add 1 cup of coconut milk and combine. Incorporate the remaining flour mixture until blended. Spoon batter in to muffin cups. Bake until tester inserted in middle comes out clean, about 20 minutes. Transfer cupcakes to rack to cool completely before frosting.

Plain Jane Frosting
2 sticks unsalted butter - room temperature
2-1/2 cups powdered sugar
1/3 cup reduced coconut milk - room temperature
1 tsp vanilla extract
1/8 tsp salt

Beat butter until smooth. Add sugar, 1/3 cup reduced coconut milk, vanilla and salt. Combine until light and fluffy. Apply to cooled cupcakes.

I must say that this is an incredible cupcake. It has a mild coconut flavor that doesn't overpower the buttery, vanilla flavor that I so much enjoy.

Until next time...