A Day in the Life of a Wannabe Baker
*Photos in this article taken by Photos By Shayla
We just recently got a cute cream colored KitchenAid Mixer and I had been dying to use it. So with somewhat random selection and a quick overview of what was in the kitchen, I went with a banana/cinnamon cupcake recipe. Best or worst decision ever, I can’t quite decide. I ate about ten cupcakes over the course of 8 hours, so you tell me, good or bad.
Below is the recipe. I encourage you to try it out, it won’t disappoint. It’s very easy and envelopes the tastes of fall without the overused, over-marketed pumpkin spice factor. (Even though I do fall victim to the pumpkin spice craze, EVERY year). You certainly do not need a KitchenAid Mixer for this recipe, but it doesn’t hurt. 😉
2-4 Bananas, mashed
1 Cup sugar
2 Eggs, beaten
¾ Vegetable Oil or 1 Stick of Melted Butter
2 Cups Flour
2 Teaspons Baking Soda
3 Tablespoons Whole Milk
Cinnamon (save for the end)
Pre-heat oven to 350 degrees.
Mix dry ingredients and wet ingredients separately and then combine. Pour 1/3 cup of combined mixture into each cupcake liner in cupcake baking sheet. Bake for 15-20 minutes, check periodically and use the knife or tooth pick test: stick knife or toothpick in center of one cupcake, once toothpick or knife come out clean, pull those bad boys out!
For frosting: I kept it easy and simple. Combine already made, store-bought vanilla frosting and 1 Cup cream cheese, whip in mixer or hand mix.. Throw in a large zip lock bag and start decorating cupcakes once they’re cool.
Add cinnamon sprinkle for a pretty fall finish and taste.