The very first time Sascha and I went out wasn’t a date – it was an evening out with a group of friends. I can’t remember if we had gone to the movies or if it was after an important presentation; I don’t remember all the details, but I do remember that after dinner that evening he ordered a banana split, and proceeded to eat the whole thing. I didn’t know at the time, but Sascha doesn’t have much of a sweet tooth (well, not compared to me anyway), but that is one of his favorite desserts.
Such a random, nothing special memory. But it popped into my mind yesterday, and it inspired the cupcakes I baked today.
I wanted something that captured the sweetness of the banana, paired with the chocolate sauce and the creaminess of the ice cream. I know it’s not a typical Valentine’s Day recipe, that most people are probably making chocolate, red velvet, or champagne cupcakes. But these just seemed to make sense. And they are really yummy!
Modified from this Martha Stewart recipe
Makes 12 cupcakes
1 cup sifted cake flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
a small pinch of salt
a pinch of ground cinnamon (optional)
2 ounces unsalted butter, softened
1/2 cup sifted powder sugar
1 large egg
3 very ripe medium bananas, mashed (I used a potato ricer)
1/2 cup buttermilk
1/4-1/2 teaspoon vanilla extract (depending on your preference; I like mine with a fairly intense vanilla flavor)
Set the oven at 350°F.
In a medium bowl, sift flour and powder sugar. Add baking soda, baking powder, and salt. Set aside.
In a separate bowl, cream the butter, then add the egg and vanilla, then the bananas and blend well after each addition. Add half of the flour mixture. Blend in the buttermilk, then add the rest of the flour mixture.
Pour in cupcake molds and bake for 20minutes, or until a toothpick inserted in the center comes out clean.
Cool completely before icing.
CHOCOLATE CREAM CHEESE BUTTERCREAM
4 oz butter, softened
6 oz cream cheese
1 cup powder sugar
1/2 teaspoon vanilla extract
1/3 cup unsweetened cocoa powder
Cream butter, then blend in cream cheese. Sift the powdered sugar and stir until fully blended. Add vanilla extract, stir, then sift cocoa powder and keep stirring until creamy and fully blended. Refrigerate for at least 45 minutes, then quickly stir before icing your cupcakes.
The cute cupcake toppers were a free download, you can find them here and here.
Cute tee from some little shop in San Fran. Cute kid in Hello Kitty cupcake tee from yours truly.