Brown Sugar Cupcakes with Bananutella Frosting

30 May

brown sugar cupcake

This morning when I woke up, I had this sudden urge to bake – thanks to my good friend Jestina, who kept sending me recipe links yesterday afternoon. One of the recipes she sent me was a recipe for Brown Sugar Cupcakes. I decided to use the cupcake recipe (altered by using whole wheat flour and almond milk) but created a Bananutella Frosting to go with them – and they were simply delicious. I love that the cake wasn’t too sweet so that the subtle banana and Nutella in the frosting added just enough sweetness to bring all the flavors together.

INGREDIENTS for CUPCAKES

Yield: 12-14 cupcakes

1 cup loosely packed brown sugar

1 large egg

1 tablespoon vanilla extract

3/4 cup almond milk

1/2 cup unsalted butter, melted and cooled

1 1/2 cups whole wheat flour

1 1/2 teaspoons baking soda

1/4 teaspoon salt

INGREDIENTS for FROSTING

1/4 cup butter, at room temperature

1 tablespoon Nutella

1/2 cup mashed bananas (about 1 medium size ripe banana)

1/2 teaspoon vanilla

2 1/2 – 3 cups powdered sugar

1 tablespoon cream

DIRECTIONS for CUPCAKE

1. Preheat oven to 350 degrees F.

2. In a bowl, combine flour, baking soda and salt, stirring to mix. Set aside. Line a cupcake tin with liners.

3. In a large bowl, whisk brown sugar and egg until smooth. Add in vanilla extract and milk, again mixing until combined. Slowly pour in melted butter, continuing to whisk. Add in the flour, soda and salt, mixing with a large spoon until batter is smooth.

4. Using a 1/4 cup measure, add batter to liners. Bake for 16-19 minutes, or until tops are puffy and golden, and don’t jiggle when touched. Let cool completely.

DIRECTIONS for FROSTING

1. While cupcakes are baking, prepare frosting. Using an electric mixer, cream butter and Nutella for 5 minutes.

2. Gently fold in mashed bananas and vanilla. Beat at medium speed until well combined.

3. Gradually add powdered sugar until all incorporated.

4. Add 1 tbsp cream and continue mixing until frosting thickens. Frost the tops and allow the frosting to set.

NOTE: If frosting is runny, thicken it by adding more powdered sugar or let the frosting sit in the fridge for up to an hour.

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