Ingredients:
3 ripe bananas, plus 2 more for garnish
2 cups cake flour, sifted
½ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
1 stick unsalted butter, room temp
¾ cup sugar
3 large eggs, separated
½ cup sour cream
1 teaspoon pure vanilla extract
Preheat your oven to 400 degrees. Place three of the bananas on a baking sheet and roast for about 20 minutes (the peels will darken). Remove from the oven and allow to cool. Reduce the oven temp to 350.
Line your standard muffin tin with paper liners. In a large bowl, sift together the cake flour, baking soda, baking powder and the salt. In the bowl of a stand mixer set to medium-high speed, cream together the butter and sugar until pale yellow and fluffy. Add in the egg yolks, one at a time and beat until each is fully incorporated. Add in the cooled roasted bananas and beat to combine. Add in the flour mixture in three batches, alternating with two additions of the sour cream. Add in the vanilla and beat to combine.
In another bowl, use an electric mixer set on high speed to whisk the egg whites to soft peaks. Fold 1/3 of the whites into the batter to lighten. Fold in the remaining whites in two batches.
Divide the batter evenly among the liners (about ¼ cup each). Bake for about 10 minutes, rotate pan, bake an additional 10 minutes or until done. Cool on wire rack. You will more than likely have enough batter to make four more cupcakes.
Honey-Cinnamon Frosting
Ingredients:
2 1/2 cups confectioners’ sugar, sifted
1 cup (2 sticks) unsalted butter, at room temperature
2 T honey
1/4 t ground cinnamon
Directions:
With an electric mixer on medium speed, beat all ingredients until fluffy and smooth. Pipe onto the cooled cupcakes and garnish with banana slices or banana chips.
Makes 16 cupcakes
Here is a couple of different ideas for presentation:
