This Sunday is going to be a banana cupcake day. Here's the recipe:
3 very ripe bananas, mashed
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1/2 cup sour cream
1 teaspoon pure vanilla extract
1 cup shredded, sweetened coconut
Grated zest of half of 1 orange
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
Frosting:
6 ounces cream cheese, at room temperature
6 tablespoons unsalted butter, at room temperature
1 teaspoons vanilla extract
2 1/2 cups sifted confectioner’s sugar
Heat oven to 350F.
Make the cupcakes: In the bowl of an electric mixer fitted with the paddle attachment, mix the bananas, granulated sugar, and brown sugar on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, vanilla, coconut and orange zest. Mix until smooth. In a separate bowl, sift together the flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Pour the batter into cupcake liners, 2/3rds full. Bake for 20-23 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then remove to a cooling rack, and cool completely. Once cool, decorate with frosting or dust with powdered sugar.
Make the frosting: Mix the cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with the paddle attachment on low speed until smooth. Add the sugar and mix until combined and smooth.
I did not mention the recipe has coconut too. A little tropics to this tropical weather. Wash it all down with some good ol' southern sweet tea.
Hope to see you there. This Sunday 7/13 from 1 PM - 4 PM 9958 Conifer Lane, Murrells Inlet.
