Walnutbananacupcakes Recipes

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in banana and vanilla. Combine the flour, baking soda, nutmeg and salt; gradually add to creamed mixture alternately with sour cream, mixing well after each addition. , Fill paper-lined muffin cups half full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a small bowl, beat cream cheese and vanilla until smooth. Gradually beat in confectioners' sugar. Frost cupcakes; sprinkle with walnuts. Store in the refrigerator.

Steps:

• Preheat the oven to 350 F. Line a (12-cup standard) muffin tin with paper cupcake liners.
• In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, add the butter and granulated sugar. Beat with a hand-held mixer until combined. Add the sour cream and vanilla. Slowly beat in the eggs, one at a time. Incorporate the dry mixture and wet mixture together until thoroughly combined. Add the bananas and 1/2 cup walnuts, being careful not to over mix.
• Using an ice cream scoop, fill each cupcake liner three-quarters of the way full. Bake in the oven until the tops turn golden-brown and a toothpick, inserted in the middle of the cupcake, comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.
• In a large bowl, add the cream cheese and butter. Beat together until incorporated. Add the molasses and mix well. Stir in the confectioner's sugar, milk and vanilla.
• Heavily frost the cupcakes and garnish with the remaining 1/4 cup walnuts.

Steps:

• Heat oven to 350°F In a large mixing bowl cream butter, vanilla and sugar until light and fluffy. Beat in eggs, one at a time.
• Sift flour, baking powder, baking soda and salt together. Mix mashed bananas and milk together.
• Blend dry ingredients into batter alternating with banana mixture. Stir in chopped nuts.
• Pour batter into 2 greased and floured 8-inch round or square baking pans.
• Bake for 30 to 40 minutes or until cake tester inserted in center comes out clean.
• Cool 10 minutes, then turn out on racks until thoroughly cool. When ready to serve frost with Cream Cheese Frosting.
• Cream Cheese Frosting: In mixing bowl, stir cheese until smooth. Gradually beat in sugar a little at a time. Add vanilla; beat until smooth. Spread mixture between layers and around sides.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease 14 muffin cups.
• Lightly beat bananas and white sugar together in a bowl until smooth; add eggs, one at a time, until incorporated. Beat in vegetable oil until well blended, 1 to 2 minutes. Stir in flour, baking soda, and buttermilk; mix well. Fold in pecans. Pour batter into the prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 30 minutes. Sprinkle cupcakes with confectioners' sugar.

Steps:

• Heat oven to 180C/fan 160C/gas 4 and make sure there's a shelf ready in the middle. Line a 12-hole bun tin with fairy cake cases. Beat the butter, sugar, flour and eggs with 4 tsp of the coffee and a pinch of salt until creamy. Stir in the chopped walnuts.
• Spoon the mix into the cases (start by adding 1 heaped tsp to each, then go back and top them up - that way they should all be of equal size), then bake for 18-20 mins until light golden and springy. Cool for a few mins in the tin, then lift the cakes out and cool completely on a rack.
• Put the mascarpone, 3 tsp more of the coffee and the sugar into a large bowl, then beat together. Spread a dollop of the coffee cream onto the top of each cake, then finish with a walnut half. The cakes are best if they're iced fairly near the time of eating, so if you're making ahead, whip up the mascarpone mix, keep in the fridge, beat it again, then spoon onto the cakes just before serving. Un-iced cakes will keep up to 2 days in an airtight container.

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs. Stir in bananas, milk and vanilla. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in nuts., Fill paper-lined muffin cups two-thirds full. Bake 18-20 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks.

Steps:

• Cupcake batter: Cream butter and sugars, add mashed bananas. Add eggs and vanilla. Add flour, baking soda and salt. Stir in yogurt. Add walnuts.
• Scoop into 12 cupcake papers (I used an ice cream scoop.) Bake in a preheated 350 degree oven for 18-22 minutes, or until a toothpick inserted near the center comes out clean. Mine took 20 minutes.
• Frosting: Whip cream cheese, vanilla and confectioners sugar, by hand or electric mixer.

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside.
• For the cupcakes: Place the bananas on a rimmed baking sheet and pierce each banana 3 times with the tip of a knife. Roast, unpeeled, until the skin is completely black and the flesh is soft, about 25 minutes. Allow to cool for 15 minutes.
• Peel the bananas and place them in a medium bowl. Discard the peels. Mash the bananas with the back of a fork until smooth. Using the fork, stir in the egg, coconut oil, sugar, peanut butter, vanilla and salt. Mix well until smooth and fully incorporated. Add the almond flour, oat flour, baking soda and almond milk. Continue to stir with the fork until the mixture is smooth and all of the ingredients are fully incorporated.
• Using an ice cream scoop, divide the batter evenly among the 12 muffin cups. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool in the tin for 15 minutes before removing the cupcakes to a wire cooling rack to cool completely.
• For the glaze: In a medium bowl combine the chocolate chips, peanut butter and coconut oil. Place over a double boiler and stir until just a few chocolate chips remain. Remove the bowl from the heat and continue to stir until fully melted. Drizzle the chocolate mixture over the cooled cupcakes. Allow to cool for 1 hour before serving.

Steps:

• In a small mixing bowl, cream butter and sugar.
• Add eggs, one at a time, beating well after each addition.
• Add banana and vanilla; mix well.
• Combine the flour, baking soda, nutmeg and salt; add to creamed mixture alternately with sour cream.
• Fill paper-lined muffin cups have full.
• Bake at 350 for 18-22 minutes or until a toothpick comes out clean.
• Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• For frosting, in a small mixing bowl, combine cream cheese and vanilla.
• Gradually beat in confectioners' sugar.
• Frost cupcakes; sprinkle with walnuts.
• Store in the refrigerator.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line mini muffin pans with paper liners.
• In a medium bowl, stir together the cream cheese, 1/2 cup butter and flour until a dough forms. Roll into 1 inch balls and press them into the bottom and up the sides of the prepared muffin cups.
• In a small bowl, blend together the egg, butter, vanilla and brown sugar until smooth. Stir in walnuts. Spoon the mixture into the muffin cups, but do not fill all the way to the top or the mixture will bubble over.
• Bake for 15 to 20 minutes in the preheated oven, until the crusts are golden.