Our godchild Julie just graduated from high school! Where did the time go? It seems like only yesterday we would wrestle about and giggle for an hour as we put the sheets and blankets on…and off…and on…our guest bed. Luckily we always visited on a weekend or mom would have whacked me for winding up the child right before bed! Or the times she would drape herself over me in a big chair and we would discuss “our needs” and dreams. And yes, all those “turtle snap kisses” she loved to give us! This funny little girl with the quirky sense of humor has grown into a beautiful young lady and we are so proud of her!
Mom Kathy is having an open house style graduation party so all of Julie’s friends, family and fans can pop by to congratulate her on this milestone. The school colors for Trabuco Hills High School are blue and grey so I considered making blueberry lemon cupcakes with blue swirled frosting in keeping with the color theme. But the Little Miss does not care for blueberries….and this day is all about her!
Since this is her day, Mom and I chatted about Julie’s favorite flavors and thankfully they are easier to work with than blue food! Blue does not occur often in nature which is why it is the least appetizing color in the food color spectrum! Thus the chocolate, banana, peanut butter cupcake was born in honor of Julie’s big day!
Dear Julie ~ There wouldn’t be a heaven full of stars if we were all meant to wish on the same one. There will never be a dream exactly like your own….for you are wonderfully unique and more special than you know!
With love for you always,
Michele and David (aka Your Godparents!)
Here’s how we roll with Julie’s Special Cupcakes!
In a large bowl, cream butter and sugar until light and fluffy. This makes for a lighter, tender crumb cake.
Add eggs, one at a time, beating well after each addition.
Beat in bananas and vanilla. The browner these ‘naners are the better the banana taste will be. Now you know what to do with those ugly bananas!
Combine the flour, baking soda, baking powder, cinnamon and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Add the chocolate chips and stir to combine. Yummy bursts of chocolate in your healthy banana cake. Love the balance of life!
Fill 18-24 paper-lined muffin cups two-thirds full. If you have any unused cups, fill one-third full with water. This will prevent your muffin pan from warping.
Oh, how the smell of banana cupcakes fills the house! One of my favorite room fresheners! Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Now for some seriously amazing frosting! And I thought the banana cupcakes smelled good…..this gives nuthouse a whole new meaning!
With a handheld or stand mixer fitted with a paddle attachment, beat the peanut butter and butter on medium speed for about 2 minutes until creamy and completely smooth.
Add the confectioners’ sugar and vanilla. Mix on medium until combined. Add the cream a few tablespoons at a time for right consistency Mix on high for several minutes until creamy.
Drizzle with chocolate or scatter mini chocolate chips or chopped nuts on top of cupcakes.
Tips ~
Sift all dry ingredients together to insure they are combined well and disperse evenly through batter and to eliminate any lumps. Over time dry ingredients can clump and that is the enemy of a smooth batter!
I keep a container filled with sugar that I only use for baking, sweet treats and coffee. In that sugar I place a scraped vanilla bean leftover from another recipe and get a bonus use out of a pricey item. Vanilla sugar is the bomb!
- 1/2 cup unsalted butter, room temperature
- 1/2 cup brown sugar, firmly packed
- 1 cup sugar
- 3 eggs, room temperature
- 1 1/2 cup mashed very ripe bananas (about 3 medium)
- 1 1/2 teaspoon vanilla extract
- 2 cups sifted cake flour
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 generous cup of mini chocolate chips
- 1 1/2 cups creamy peanut butter (don’t use Old Fashioned or Chunky)
- 1/2 cup (8Tbs) unsalted butter, softened to room temperature
- 1 1/2 cups confectioners' sugar
- 2 teaspoons vanilla extract
- 5-6 Tablespoons heavy whipping cream
- Chocolate sauce
- Pecans, chopped
- Mini Chocolate Chips
- For cupcakes: In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in bananas and vanilla.
- Combine the flour, baking soda, baking powder, cinnamon and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
- Add the chocolate chips and stir to combine.
- Fill 18-24 paper-lined muffin cups two-thirds full. If you have any unused cups, fill one-third full with water. This will prevent your muffin pan from warping.
- Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
- For frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the peanut butter and butter on medium speed for about 2 minutes until creamy and completely smooth.
- Add the confectioners' sugar and vanilla. Mix on medium until combined.
- Add the cream a few tablespoons at a time for right consistency Mix on high for several minutes until creamy.
- Drizzle with chocolate or scatter mini chocolate chips or chopped nuts on top of cupcakes.
- 1. Sift all dry ingredients together to insure they are combined well and disperse evenly through batter and to eliminate any lumps. Over time dry ingredients can clump and that is the enemy of a smooth batter!
- 2. I keep a container filled with sugar that I only use for baking, sweet treats and coffee. In that sugar I place a scraped vanilla bean leftover from another recipe and get a bonus use out of a pricey item. Vanilla sugar is the bomb!
Looks amazing!