It's a fresh start, a chance for new perspectives. My hope this year is that I continue to be more positive and give more second chances, to recipes and people. I need to believe in change and not fear disappointment.
My husband and I enjoyed our week off together, it's been awhile since we had time off at the same time. We didn't travel anywhere, but we didn't need to. It was nice not having anywhere we needed to be, no crazy schedules.
I started using some of my new kitchen tools today. I LOVE my new glass KitchenAid mixing bowl, it's so nice!
Banana Cupcakes with Peanut Butter Frosting
from Bon Appétit April 2010
Oven: 350
Cupcakes:
1 1/4 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 very ripe large bananas, peeled
1/2 cup sour cream
1 1/2 teaspoons vanilla extract
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 large egg yolk
Frosting:
1 1/2 cups powdered sugar
1 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup smooth peanut butter (do not use old-fashioned or freshly ground)
Chopped chocolate (optional)
For cupcakes:
Line 12 standard (1/3-cup) muffin cups with paper liners. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend.
Mash bananas with fork in another medium bowl until smooth.
Mix sour cream and vanilla into bananas.
Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 3 minutes.
Add egg and egg yolk and beat until well blended.
Add flour mixture in 3 additions alternately with banana-sour cream mixture in 2 additions, beginning and ending with flour mixture and beating just until blended after each addition.
Divide batter among prepared muffin cups (generous 1/4 cup for each).
Bake cupcakes until tester inserted into center of each comes out clean, about 20 minutes. Transfer cupcakes to rack and let cool completely.
For frosting:
Sift powdered sugar into large bowl. Add cream cheese, butter, and peanut butter.
Using electric mixer, beat mixture until smooth. Spread frosting over top of cupcakes, dividing equally.
Sprinkle lightly with chopped chocolate, if desired.
DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
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