Banana Cupcakes With Pomegranate Butter Cream Frosting

baking chic May 19, 2015 2


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Hello you! I got a basic but yummy cupcake recipe for you today 🙂

I made some Banana bread for the family last week. I used the same recipe I posted awhile back here I whipped up some butter cream to turn these muffins into cupcakes. The Pomegranate juice, I simply squeezed over the top of the frosting for a pretty garnish. Be sure to hold off to squeeze the juice until your ready to serve, the frosting does seem to fall after time from the juice.

These little cupcakes are oh so yummy and fun. Something great for a birthday or a tea party!

Happy Baking!

~ Marie

BakingChic ~ Banana Cupcakes With Pomegranate Buttercream

BakingChic ~ Banana Cupcakes With Pomegranate Buttercream

BakingChic ~ Banana Cupcakes With Buttercream Frosting

BakingChic ~ Banana Cupcakes With Pomegranate Buttercream Frosting

BakingChic ~ Banana Cupcakes With Pomegranate Buttercream Frosting

10 Minute Banana Bread:

Makes 1 full-sized loaf or 2 regular muffin tins.

Preheat the oven to 350.

In one bowl, combine :1/2 stick (4-5 tablespoons) butter, softened

2 eggs

2 or 3 very ripe bananas

2/3 cup sugar

Use a potato masher, fork, or spoon to squish the banana and mix the ingredients together. It is alright for there to be small (1 centimeter) chunks of banana in the batter, but you want most of the banana to be reduced to mush.

In another bowl,

combine: 1 1/3 cup all-purpose unbleached flour

3/4 teaspoon salt

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/2 teaspoon cinnamon (optional)

Combine the wet and dry ingredients and mix until the ingredients are blended together.

If you like, stir in additional ingredients here, such as chopped walnuts or pecans. 

Pour the dough into greased baking pans and bake until a toothpick inserted in the center comes out clean. Small loaves take around 30 minutes, a normal-sized loaf takes around 50 minutes.

Remove from the oven. This bread is great warm, but it is excellent cold too.

After they have cooled for 5 or 10 minutes the loaves can be removed from the pan to cool. Once they are cool they can be individually wrapped and frozen.

Recipe Courtesy The Fresh Loaf

 

Butter Cream Frosting:

3 sticks of butter softened

1 pound of confectioner sugar

1/2 teaspoon vanilla

Beat softened butter in a electric mixer until smooth and creamy. Add confectioner sugar, 1/2 cup at a time until completely combined whipping for 10 minutes on high.  Add the vanilla and beat until smooth.

Recipe Courtesy Martha Stewart.

 

2 Comments »

  1. Pam May 19, 2015 at 6:16 pm - Reply

    My mouth is watering and I am wishing I were there to partake. I love the pictures; just beautiful…. and recognize that sweet little tea cup. Such a lovely post. Love you and miss you all.
    Mom

  2. Daisy May 20, 2015 at 11:06 pm - Reply

    Yes! Definitely mouth watering!

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