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Ingredients:

Cupcakes:

2 1/3 cups cake flour

1 tsp kosher salt

1 tsp baking powder

1 tsp baking soda
1 1/3 cups cane sugar

1 cup of light brown sugar
3 large ripe bananas
3 eggs
1/2 cup buttermilk
2 tsp vanilla extract

1/2 cup of canola oil

 

Frosting:

8 oz of light whipped organic cream cheese

3 tbsp of creme fraiche

4 tbsp of butter

1-2 cups of powdered sugar (your preference of sweetness, I used about a cup)

1 tsp of vanilla

 

Preparation:

Preheat oven to 350 F and place your miniature cupcake liners in the corresponding pan;

Sift flour, baking powder, baking soda and salt together in a bowl;

In the bowl of the electric mixer, beat the 3 bananas until smooth on medium speed;

Add the three egs and continue to beat until well blended;

Add the sugars until incorporated and then add the buttermilk, vanilla and oil;

Add the dry mixture to the liquid over low speed;

I like to place my batter into a batter dispenser to help control the placement into the cupcake liners. You should fill them 3/4 of the way;

Cook them in the preheated oven for 14 minutes until toothpick comes out clean; and

Remove from oven and place on cooling rack and do not frost until completely cooled.

To prepare the frosting, blend the cream cheese and creme fraiche in your electric mixer bowl until smooth;

Add the butter, which is better a room temperature, and the vanilla;

Add the sugar 1/4 cup at a time over medium speed. I like to jolt it up to high speed every so often and push down the powdered sugar and cream cheese that has built up on the side of the bowl with a spatula (not at the same time!). Those two things while adding the powdered sugar to your liking will help you get a smooth and fluffy frosting; and

Store in fridge until you are ready to frost.

I use a pastry bag to help frost each miniature cupcake with a tsp or so of frosting. Garnish with banana chip and serve! Store in fridge for several days if you don't eat them all!