Friday, February 7, 2014

#NationalCupcakeDay is February 24

Celebrating my son's first 30 days with a cupcake of course!

Have you registered for National Cupcake Day yet? It's happening on Monday, February 24! By baking cupcakes to share with friends, family and co-workers, you’ll support SPCAs & Humane Societies.

It's no secret I love cupcakes and this event gives me the perfect excuse to indulge my sweet tooth while raising critically needed funds for animals that are abused, abandoned and neglected. It's a win/win!!

Getting involved in super easy - you can either host your own Cupcake Party or donate to our Online Bakery.

To help you make the BEST cupcakes, we are giving away a $250 basket filled with all the tools you will need to start baking. Click HERE for details on how to enter our contest.

Make This! Cupcake Crusader Anna Olson's delicious recipe for Banana Cupcakes with Peanut Butter Frosting. Here's a nut free version.

Cupcakes:

2 ½ cups cake & pastry flour
1 ¼ cups granulated sugar
2 ½ tsp baking powder
½ tsp baking soda
½ tsp ground cinnamon
½ tsp salt
½ cup unsalted butter, at room temperature
2 cups mashed ripe banana
2 large eggs
2 tsp vanilla extract

Makes 24 cupcakes

Frosting:

1 225 g package cream cheese, at room temperature
2/3 cup smooth peanut butter
3 Tbsp unsalted butter, at room temperature
2 ½ cups sifted icing sugar
1 tsp vanilla extract

Instructions:

1) For the cupcakes, preheat the oven to 350F and line muffin tins with large paper liners.

2) In a large mixing bowl, sift the flour, sugar, baking powder, baking soda, cinnamon and salt. Add the butter and, using electric beaters or a stand mixer fitted with the paddle attachment, blend in the butter on medium speed until the mixture is a rough, crumbly texture and no large bits of butter are visible.

3) Whisk the mashed banana, eggs and vanilla together and add this to the flour mixture, beating well on medium speed until the batter is well-blended (it will be wet). Divide the batter between the cupcake liners (an ice cream scoop works well) and bake the cupcakes for 18 to 20 minutes, until the brown just lightly and spring back when gently pressed in the centre. Cool the cupcakes in the tins before frosting.

4) For the frosting, beat the cream cheese, peanut butter and butter until smooth. Add the icing sugar and vanilla and beat first on low speed until blended, then increase the speed to medium and beat until the frosting is fluffy. Pipe or spread the frosting onto the cupcakes while at room temperature, then chill until ready to serve. Enjoy!

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