As you can tell from my lack of it on the blog, I am not a big baker. Well between me not baking much and the fact that, believe it or not even with kids here, sweets just don't aren't popular in my house. Don't get me wrong. I could make a huge batch of chocolate chip cookies and they would be gone tomorrow. But I want to try out new cakes and pies and those just don't go over well. I guess I should just make them and feed my neighbors well right?
Well since I had a Food Star Friday coming up, I figured it was a great time to pull out a baking recipe. I had gone to the store and picked up 4 bananas a few days ago and hid them so no one would eat them before they got ripe enough to use. I am so sneaky. Once I got down to baking them I had everything out and into the bowls, just one more ingredient needed...vanilla. CRAP where is the vanilla??? Just as I was starting to get really upset (at myself for not checking a head of time and at whoever used the last of the vanilla) Dylan's girlfriend told me she had seen it in the pantry. She proceeded to rummage around and come up with the vanilla. They had used it for French toast and it didn't get put back in the box *sigh* so now I have vanilla right? I open it up and pour it into the tablespoon.....just under one tablespoon left in the bottle AARRGGGG!!! Why does baking always end up so stressful for me? OK, back to why were are here...the muffins.
The recipe is from Giada De Laurentiis. I love a lot of her recipes, so when I saw this one I decided to take a stab at it. My friends, it is so good!! The muffins are moist and don't really need the frosting but I will tell you that the frosting is out of this world! If you are baking challenged like me this is a great recipe for you because it is not difficult at all. The best part.....the muffins went so fast I almost didn't have time to take the photo!! So give them a try, you will be very happy you did, I promise!!!
Banana Muffins with Marscapone Frosting
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 tablespoon vanilla extract
- 4 ripe bananas, peeled and coarsely mashed
- 3 ounces cream cheese, room temperature
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 1/3 cup mascarpone cheese, room temperature
- 3 tablespoons honey
- 1/2 cup chopped walnuts, toasted (I omitted the nuts)
Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.
Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.
Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly. The muffins may be eaten warm or cooled completely and frosted.
To frost the cupcakes: Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Spread the frosting over the muffins. Sprinkle with the walnuts.