Creating… Miranda

Be creative EVERY DAY • A Challenge

Creating… Nutty Irish Banana Cupcakes

The snow is falling softly outside my window and I daydream of nude beaches in Saint Marteen, my favorite vacation. Where I developed a taste for BBC, Bailey’s Banana Coolattas.

Translate that into a cupcake and you get banana cupcakes with irish buttercream frosting. I added the honeyed pecan just because.

Nutty Irish Banana Cupcakes

Banana Cupcakes (via Allrecipes)
NOTE: These are the fluffiest from-scratch cupcakes I have ever made! They have a slight eggy taste, but still blow me out of this world. I did not overbake to golden brown, leaving them a lovely pale yellow when done.

1 3/4 c • flour
2 tsp •  baking powder
1/2 tsp • salt
1/2 c • butter, room temp (replace with coconut oil if you want a true BBC imitation)
1/2 c • sugar
3  • eggs, room temp
1 tsp • vanilla
1/4 c  • milk
2 • bananas, large, sliced and partially smooshed

Preheat 350. Grease or line 12 muffin cups.

Whisk flour, powder, and salt together and set aside.

Beat butter and sugar until light and fluffy

Add eggs one at a time, mixing to incorporate. Mix in vanilla with last egg.

Alternate adding flour mix and milk until only just incorporated.

Fold in bananas.

Scoop into cups and bake 20 minutes. Cool 10 before removing from pan to cool completely.

Irish Butter Cream Frosting (via Foodie)
NOTE: This frosting is beautifully smooth but doesn’t have enough irish cream flavor for my tastes. Perhaps because I used homemade Bailey’s. 

8 tbsp butter, room temp
4 c confectioners sugar
6 tbsp Bailey’s

Beat butter until light and fluffy, 2-3 minutes.

Slowly mix in sugar using a spatula to occasionally clean the sides of the bowl.

Slowly mix in irish cream until desired consistency.

Honeyed Pecans (via Shutterbean)
NOTE: I adjusted the spices from the original recipe and swapped out honey for the maple syrup resulting in a sticky nut that’s not so spicy.

1/4 c sugar
1 tsp salt
1/4 tsp cinnamon
1/4 tsp ginger
1/8 tsp cloves
3/4 tsp cocoa powder
3 tbs honey
2 cups pecans

Mix sugar and spices and set aside

Prep honey in a large bow and set aside

Heat a large skill at medium high. Add nuts and stir constantly for 5 minutes until toasted and hot.

Add hot nuts to honey bowl and stir to cover.

Add sugar mix and toss to coat.

Spread out nuts on cookie sheet and allow to cool and dry.


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This entry was posted on February 24, 2013 by in Food and tagged , , , .
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