Banana Cupcakes with Caramel Frosting

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A last minute request from school for cupcakes when you have an egg allergic child means you can’t run out to the bakery and buy a dozen. Luckily I had some bananas on the counter which inspired me to write a new cupcake recipe!! Banana Cupcakes with Caramel Frosting! These would also be yummy with a chocolate frosting or a maple frosting.

Banana Cupcakes

In a large mixing bowl, cream together:

  • 1/2 cup softened butter
  • 1 and 1/4 cups brown sugar

Then add in and mix well:

  • 1 cup mashed bananas
  • 3/4 cup plain unsweetened yogurt (equal to 3 eggs)
  • 1 tsp vanilla

In a separate bowl, sift together dry ingredients

  • 2 and 3/4 cups flour
  • 1 and 1/2 tsp baking powder
  • 3/4 tsp baking soda
  • 3/4 tsp salt

Alternate the dry ingredients into the batter with:

  • 1 cup milk plus 1 tsp vinegar

Mix together well. Scoop into paper-lined cupcake tins approximately 2/3 full. Bake at 350 F for approximately 18-20 minutes.

Caramel Frosting

Melt butter in a small saucepan and then add in the brown sugar, cream and salt:

  • 1/2 cup butter
  • 3/4 cup packed brown sugar
  • 1/2 cup heavy cream (35%)
  • pinch of salt

Make sure the sugar and the salt is dissolved and bring to a boil on medium-low heat for 2-3 minutes. Remove from heat and add in:

  • 1/2 tsp vanilla

Allow to cool to room temperature and then gradually beat in the icing sugar until the consistency you want:

  • 3 cups icing sugar

Frost the cooled cupcakes.

Cupcakes & Muffins

The second cookbook in my series has been released on Amazon! The print and e-book versions are available!

http://www.amazon.com/Cupcakes-Muffins-Eggless-Vegetarian-Peanut-free/dp/1518829678/ref=tmm_pap_swatch_0

http://www.amazon.co.uk/Cupcakes-Muffins-Eggless-Vegetarian-Peanut-free/dp/1518829678/ref=tmm_pap_title_0

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Vanilla Cupcakes with Salted Caramel Frosting

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This recipe is an improvement of an older recipe of eggless Vanilla Cupcakes. I made a couple of changes to improve the recipe. One is the addition of yogurt and slightly less milk. The other improvement is the Salted Caramel Frosting!!

Vanilla Cupcakes

Sift together dry ingredients, and make a well:

2 and 2/3 cups flour
1/3 cup cornstarch
1 and 1/2 cups white sugar
1 and 1/2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt

Pour the wet ingredients into the well and mix until smooth:

3/4 cup canola or vegetable oil 
6 tsp vanilla
1 and 1/4 cups milk mixed with 1 tbsp vinegar
1/2 cup plain unsweetened yogurt (equal to 2 eggs)
 
Bake at 350 degrees F for 18 to 20 minutes in a cupcake tin lined with papers. Makes 18.

Salted Caramel Frosting

Melt butter in a small saucepan and then add in the brown sugar, cream and salt:

1/2 cup butter
3/4 cup packed brown sugar
1/2 cup heavy cream (35%)
1/4 tsp salt

Make sure the sugar and the salt is dissolved and bring to a boil on medium-low heat for 2-3 minutes. Remove from heat and add in:

1/2 tsp vanilla

Allow to cool to room temperature, (I reserved a bit for drizzling), and then gradually beat in the icing sugar until the consistency you want:

3 cups icing sugar (more if needed)

Frost the cooled cupcakes and top with a sprinkle of sea salt.

Note: If you want lots of frosting, make an extra half batch of this recipe.

 

Strawberry Cupcakes

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These strawberry cupcakes have pureed strawberries in the cupcake and in the frosting! They are very light and moist. You can make these for birthdays, Valentines or Mother’s Day, or any day! I recently served these at a potluck where they received rave reviews!

Strawberry Cupcakes

Cream together butter, sugar and then add the oil and mix well:

  • 1/4 cup softened butter
  • 1/2 cup canola or vegetable oil
  • 1 and 3/4 cups sugar

Then mix in:

  • 1/2 cup plain unsweetened yogurt (equal to 2 eggs)
  • 1 and 1/4 cups pureed strawberries
  • 1 tsp vanilla

In a separate bowl, sift dry ingrediets.

  • 3 cups flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

Alternate dry ingredients into the batter with the milk mixture:

  • 1/2 cup milk mixed with 1 tsp vinegar

Scoop into paper-lined muffin tins. Bake at 350 degrees for approx 18-20 minutes. This is a large batch, makes 24.

Strawberry Frosting

  • 1/3 cup softened butter
  • 1/3 cup shortening
  • pinch of salt
  • 2 tsp vanilla
  • 1/4 cup strawberry puree
  • 4 cups icing sugar (more if needed)

Cream together butter and the shortening, adding in the salt, vanilla, and strawberry puree. Then add in 4 cups icing sugar and mix until fluffy.

Pumpkin Spice Cupcakes

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It’s fall, so it is Pumpkin everything!! I have a few pumpkin recipes on the blog including Pumpkin pie, Pumpkin muffins, Pumpkin Cream Cheese Bread and a family favourite Pumpkin Whoopie Pies. This Pumpkin Spice Cupcake recipe is a new addition to add to your fall favourites! I made the frosting a bit stiffer than my usual cream cheese frosting to help it hold better for decorating.

Pumpkin Spice Cupcakes

Cream together butter and sugar:

  • 1/4 cup softened butter
  • 1 cup white sugar
  • 1/4 cup brown sugar

The mix in:

  • 1/4 cup canola or vegetable oil

Then add and mix in:

  • 1 and 1/2 cup pumpkin puree
  • 1/2 cup plain unsweetened yogurt (equivalent to 2 eggs)

Sift together dry ingredients in a separate bowl:

  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice

Alternative the above dry ingredients with the milk and mix until incorporated:

  • 3/4 cup milk

Bake 350 degrees F for approximately 18-20 minutes in paper lined muffin tins. Cool and then frost. Makes around 18.

Cream cheese Frosting

  • 1/2 of a 250g pkg softened cream cheese (125g)
  • 1/4 cup softened butter
  • 1/2 tsp vanilla
  • pinch of salt
  • 3 cups icing sugar

Beat the cream cheese, butter, salt and vanilla. Then add in around 3 cups icing sugar until the frosting is the consistency you want. Frost the cooled cupcakes.

Coconut Cupcakes

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I had a bit of coconut milk leftover from another recipe and even though you don’t actually need coconut milk for these cupcakes, I was inspired to make something coconut-y. I had coconut flakes in the fridge as well so I decided to make coconut cupcakes. I used a cream cheese frosting for these but they would be good with either a traditional butter cream or even whipped cream. Yum!

Coconut Cupcakes:

Cream together:

  • 1/4 cup softened butter
  • 1 and 1/4 cup sugar

Then add and mix well:

  • 1/4 cup canola oil
  • 1 tsp vanilla
  • 1/2 cup plain unsweetened yogurt equivalent to 2 eggs (or prepared egg replacer equal to 2 eggs)
  • 1/2 cup unsweetened coconut

Sift dry ingredients in a separate bowl:

  • 2 cup flour
  • 2 tsp baking powder
  • 1/4 tsp salt

Alternate dry ingredients with the milk, while mixing altogether:

1 cup milk (I used 1/4 cup coconut milk and 3/4 cup regular milk) 

Spoon into paper muffin cups and Bake 350 degrees F  for approx 20-22 minutes. Makes 12-14. Cool and then frost.

Cream Cheese Frosting:

Mix together, adding the icing sugar in last:

  • 1/4 cup softened butter
  • 1 pkg (250g) softened cream cheese
  • 1 tsp vanilla
  • pinch salt
  • 3 cup icing sugar (or more if needed)

Top with 1 cup toasted coconut.

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Looking for something green to bake for St. Patrick’s Day? Key Lime Pie Cupcakes

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Key Lime Pie Cupcakes

Cream together:

1/4 cup softened butter
1 and 1/4 cup sugar

Then add:

1/4 cup canola or vegetable oil
2 tbsp egg replacer mixed with 6 tbsp water (equivalent to 2 eggs)*
3 tbsp lime juice
1 tbsp lime zest
couple of drops green food coloring

Mix well. Combine dry ingredients in a separate bowl:

2 cups flour
1 and 1/2 tsp baking powder
1/4 tsp salt

In a large measuring cup mix together:

3/4 cup buttermilk
1/4 cup milk

Alternately add dry ingredients and the milk combination until mixed well.

Pour into muffin cups and Bake 350 degrees for 20-25 minutes.

*Can also substitute the egg replacer in this recipe with 1/2 cup plain unsweetened yogurt.

Frosting:

Cream together:

8 oz cream cheese
1/2 cup softened butter

Then add:

1 tbsp lime juice
1 tbsp lime zest
1/2 tsp vanilla
approx 3 cups icing sugar

Beat until Fluffy. This may be a bit runny but you can add more icing sugar or refrigerate it for a bit before or after piping.