Tag Archives: My Recipes

Day 327 – Banana Cupcakes

23 Jun

With such a wild and crazy week last week, I decided this week needed to start with something a little simpler.  A couple of classic flavors: Banana and Chocolate.  Yum!  Banana Cupcakes with Chocolate Frosting (recipe below from My Recipes).

Banana-Cupcake     Mini-Banana-Cupcake

The cupcake is fairly squishy and very moist (aka sticky). It tastes a bit like a very sweet banana muffin. The banana flavor is very strong. As is the sugar…


The frosting is thick. A little like a whipped ganache frosting. It has a strong, sweet chocolate flavor. You could vary the kind of chocolate, depending on your personal taste.

Banana-Chocolate-Cupcake     Mini-Banana-Chocolate

Together this cupcake is thick and chewy. The frosting just adds to the thickness of the cupcake. Makes it feel like there should be peanut butter involved somehow…which there easily could be and it’d blend right in with the flavors! It’s sweet, but the chocolate cuts through a little of that. Mostly it’s reminiscent of a good, frosted muffin.


Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 3.5
  • Appearance: 3
  • Ease of Making: 4
  • TOTAL: 18



Banana Cupcakes with Chocolate Frosting (recipe from My Recipes)


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • Pinch of salt
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 1/2 cups packed light brown sugar
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1/4 cup plain yogurt
  • 1 teaspoon vanilla extract


  • 4 ounces chocolate chips
  • 6 tablespoons unsalted butter, at room temperature
  • 1 1/2 cups confectioners’ sugar, sifted
  • 1 tablespoon whole milk
  • 1 teaspoon vanilla extract

For directions visit My Recipes.

*Tomorrow: Ice Cream Cupcakes*

Day 283 – Pink Grapefruit Cupcakes

10 May

So far we’ve had some pretty interesting cupcakes.  And lots of citrus.  These Pink Grapefruit Cupcakes (recipe below from My Recipes) seemed like a combination of those 2.  I mean.  We’ve had lemon, orange.  Even lime.  But this is the first grapefruit.

Grapefruit-Cupcake     Mini-Grapefruit-Cupcake

The cupcakes are squishy and moist. They have a sweet grapefruit flavor. With a little bit of bite at the end. Very much like the bite when you eat a grapefruit.

Note: The recipe calls for 4 tbsp of grapefruit zest. That would take a WHOLE lot of grapefruits and a WHOLE lot of time. So, I added 1 grapefruit-worth of zest and 3 tbsp grapefruit juice.


The frosting is smooth, creamy and soft. It has a sweet grapefruit flavor too. A little like lemonade if you made it out of grapefruit. Grapefruit juice and sugar.

Pink-Grapefruit-cupcake     Mini-Pink-Grapefruit

The cupcake is moist and creamy all together. It has a sugary grapefruit flavor. The bitterness is a lot stronger when you put them together.


Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 4
  • Ease of Making: 4
  • TOTAL: 19.5



Pink Grapefruit Cupcakes (recipe from My Recipes)

Grapefruit Cupcakes:

  • 2 cups all-purpose flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter
  • 1 1/3 cups granulated sugar
  • 4 large eggs
  • 1 cup 2% reduced-fat Greek yogurt
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons pink grapefruit zest

Pink Grapefruit Frosting:

  • 1 (8-ounce) block cream cheese, chilled
  • 4 cups powdered sugar
  • 1/8 teaspoon pure vanilla extract
  • 1 teaspoon pink grapefruit zest and 2 teaspoons pink grapefruit juice
  • 2 drops red food coloring

For directions visit My Recipes.

*Tomorrow: Strawberry Crepe Cupcakes*

Day 102 – Pecan Pie Cupcakes

10 Nov

Fall is officially upon us. Halloween behind us and the holiday season just around the corner. So, why not start digging in to the “holiday” flavors with these Pecan Pie Cupcakes (recipe below from My Recipes)?

Today’s Book: Harry Potter and the Chamber of Secrets by JK Rowling.

Wheat-Cupcake     Mini-Wheat-Cupcake

The cupcakes are solid and dense, but a little dry.  They have a very wheat-muffin-like flavor. Not a whole lot of anything going on, not bad, just not exciting. I have a feeling that’s on purpose.


The frosting is thick and gooey.  It’s very similar to a caramel in taste and consistency. Dark, sweet molasses flavor.

Pecan-Pie     Mini-Pecan-Pie

Together they do kinda taste like a pecan pie. The cake is the pie crust and the ‘frosting’ is the gooey filling. I do wish there was a stronger presence of the pecans and not just sprinkled on top. I think I might also prefer it with half wheat/half white flour. The wheat flavor is just a little stronger than I want it to be.

Notes: My “frosting” never got thick enough. I piped it on and it just spread like a glaze or a toffee. Which works fine, it just wasn’t as pretty as the original pictures. I also didn’t have a leaf cookie cutter, so I used stars, hearts and the top of a Christmas tree. It wasn’t exactly the same, but it worked.

Scoring Sheet:

  • Cupcake Taste: 3
  • Frosting Taste: 3.5
  • Overall Taste: 3.5
  • Appearance: 3.5
  • Ease of Making: 3.5
  • TOTAL: 17


Pecan Pie Cupcakes (recipe from My Recipes)

Butter Cake:

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1 1/2 cups all-purpose soft-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • Paper baking cups
  • Vegetable cooking spray

Pecan Pie Frosting:

  • 1 cup firmly packed dark brown sugar
  • 1 cup dark corn syrup
  • 1/2 cup cornstarch
  • 4 egg yolks
  • 1 cup whipping cream
  • 1/4 teaspoon salt
  • 4 tablespoons butter
  • 1 teaspoon vanilla extract


  • 1 cup toasted pecans

Piecrust Leaves:

  • 1/2 (14.1-oz) package refrigerated piecrusts

For directions visit My Recipes.

*Tomorrow: Pumpkin Cupcakes*

Day 57 – Caramel Apple Cupcakes

26 Sep

It’s Tip Thursday again!!  I hope you enjoy the tip and, as usual, let me know what your favorite tips are!!

As promised, here are some more details, in case you’re curious.  The protein in each flour is what determines the density of your baked goods.  This varies (as shown below) from bread flour, which produces the most dense baked goods, to cake flour, which produces the lightest.

– Bread Flour: 14-16% protein

– All-Purpose Flour: 11% protein

– Pastry Flour: 9% protein

– Cake Flour: 7-8% protein

Also, here’s the DIY tips for substituting flours:

– Using All-Purpose instead of Cake flour – for each cup of Cake flour that’s called for, you can substitute 1 cup of All-Purpose flour, minus 2 tablespoons, plus 2 tablespoons of cornstarch.

– Using All-Purpose instead of Self-rising – for each cup of Self-rising flour that’s called for, you can substitute 1 cup of All-Purpose flour, plus 1 1/2 teaspoons baking powder and 1/2 teaspoon salt.

Okay, now it’s cupcake time!!

Clearly, Fall is upon us.  And, clearly, I am ready to jump in.  These Caramel Apple Cupcakes (recipe below from My Recipes) are no exception!  I mean, what goes better with a lovely Fall day than a tasty Caramel Apple?!

Apple-Cupcake     Mini-Apple-Cupcake

The cakes are very muffin-esque.  But, they’re pretty much all apple.  Next time I would maybe use half the apple, cause I don’t really get as much of the cake as I’d like to.  It also tastes a bit more like a sweet muffin than like a cupcake.


The frosting is extremely thick and very stiff.  (Note: I needed to beat it on high speed for it to not be a crumble.)  It has a very strong caramel flavor but is not overly sweet.

Caramel-Apple-Cupcake     Mini-Caramel-Apple-Cupcake

Together they totally taste like a caramel-apple dessert!  I’m missing a major crunch factor – it tastes so much like an apple pie or an apple crumble, that I want the crumble or the crunch of a pie crust.  It doesn’t scream dessert.  It’s somewhere on the border of a muffin and a cupcake.  (That’s probably due to the oversweet muffin craze.)  This would be a great Sunday brunch cupcake – it’s can definitely be a dessert, but for those people who don’t want a “dessert” at brunch, these are also totally justified as a muffin-like-dessert!

(Note: Since the caramel in the frosting needs to chill for an hour, I’d suggest making the caramel, then the cupcakes, then the frosting.  Just to save a little time.  I’d also chop the apples really, really small for the minis. Since they end up being mostly apple.)

Scoring Sheet:

– Cupcake Taste: 3

– Frosting Taste: 3.5

– Overall Taste: 3.5

– Appearance: 4.5 (recipe called for crab apples, but I couldn’t find any, so I improvised)

– Ease of Making: 3.5 (while the waiting for the caramel is tedious, the overall process is quite easy)

– TOTAL: 18

Caramel Apple Cupcakes (recipe from My Recipes)


  • Fresh Apple Cake:
  • 1/2 cup butter, melted
  • 1 cup granulated sugar
  • 1 cup firmly packed dark brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose soft-wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoon ground cinnamon
  • 4 large Granny Smith apples, peeled and chopped
  • Paper baking cups
  • Vegetable cooking spray
  • Old-Fashioned Caramel Frosting:
  • 1 cup butter
  • 1 (16-oz.) package dark brown sugar
  • 1/2 cup evaporated milk
  • 1/4 teaspoon baking soda
  • 1 tablespoon light corn syrup
  • 4 cups powdered sugar
  • Toppings:
  • Toasted pecans
  • Fresh crab apples (optional)

For directions visit My Recipes.

*Tomorrow: S’more Cupcakes*

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