Be creative EVERY DAY • A Challenge
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.
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.
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.
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.