I had an intense craving for banana cake with peanut butter frosting. Its like once you have this cake, it takes over your brain.
Basically I made these cupcakes for absolutely not reason other than to eat them with wild abandon. The recipe was posted on another of my blogs – https://slackercakes.wordpress.com/2012/03/04/peanut-butter-and-banana-cake/ – so now I’m just going to post pictures. Yum
I tried not to load all of them with chocolate chips just in case it made a difference in how delicious they were. It didn’t.
So my little brother turned 27 on Friday. 27. Ugh. Anyway, he’s 27 and a father and all of these things blow me away constantly because I still picture him as a bratty 7 year old. We took him out to a family dinner and of course I baked him a cake. What kind of cake would a bratty 7 year old boy want for his birthday? A banana cake with peanut butter frosting, of course. Because my brother is obsessed with our Mexican heritage I decorated the cake with a sombrero and a bandito-mustache. Its kind of racist, so you don’t get a picture of that.
Banana Cake –
1 box of banana cake mix
1 ripe banana
1 1/3 cup water
1/3 cup oil
I added a banana to the cake mix to add some real flavor, since banana cake mix kind of tastes fake. I also added the banana to make the cake more moist since I find that cake made from the box is kind of dry. It worked! Pour all ingredients into a bowl and beat with a hand mixer for about five minutes until the batter is really smooth. Bake according to the box directions.
Peanut Butter icing
1 1/2 sticks of butter, softened
2/3 cup peanut butter
2 – 3 cups powdered sugar
3 tsp water
Beat butter until smooth. Stir in peanut butter and beat for an additional 2 minutes until well blended and smooth. Slowly add the powdered sugar until the icing reaches a thin consistency. It should be smooth and taste delicious.
I baked the cake with the original intention of making it a layer cake by putting some chocolate fudge icing in the middle. Unfortunately I made some kind of ridiculous baking mistake that made the cake too dense and overly moist. I mean, it was still delicious, but I was all ‘WTF, cake” Turns out I forgot to put eggs in the cake. Oops. But anyway, I couldn’t cut this cake into layers so I needed a chocolate option. I frosted the entire cake with the peanut butter frosting and then took one of those weird meat-mallet-hammer things and broke up some chocolate chips and pushed them on the sides of the cake. It looked super cute and like it came from a grocery store bakery – so you know, really professional. Then i piped on some racist decorations and it was done.
The cake was seriously delicious, even with my no-egg mistake. The flavor combination is something that everyone should try. I didn’t think that banana and peanut butter would be good, but it seriously is. My boyfriend has decided that despite a previous request for his favorite cake flavor for his birthday, he needs this cake again next week. So I will get to continue to make and eat this delicious cake again next week. Holy yum.
somebody call my mama
So I am lucky enough to be BFF with one of the handsome gentlemen over at Counting The Lights (http://countingthelights.com/) and they invited me over to watch a live abortion! Just kidding, kind of, they invited me over to watch the Royal Rumble PPV. They’re a fun group of guys so of course, I baked cupcakes and headed over.
I thought they’d all ‘mark out’ for cupcakes with their logo on the top, so thats what I did. I recently made peanut butter cupcakes for Christmas and they were delicious so I thought that a house full of boys would like them. I also brought fritos and diet soda because I am an excellent house guest and bring the goods. And they’re good hosts and provided manwich, aka God’s greatest gift to man. They live-tweeted the event, so even if you missed it, you can feel like you were watching it. With a room full of dudes who had been drinking two types of bloody marys since noon that day. Follow them on twitter – @countinglights – and definitely check out their site.
Onto the cupcake recipe….
I thought about being lazy and just posting a link to my previous post, but I guess I won’t self promote.
1 box Devil’s Food cake mix
12oz diet cream soda
24 mini reeses cups, frozen
Preheat oven to 350 degrees. Fill cupcake liners slightly less than halfway. Unwrap a reese cup and put it in the middle the batter, secure it in the batter but don’t mash it to the bottom of the liner, you’re not an animal. Bake for 15 minutes and let cool.
2/3 cups peanut butter
2 sticks butter, softened
2 1/3 cup powdered sugar
Whip butter until creamy, about 3 minutes. Combine with peanut butter and whip an additional 3 minutes. Slowly add in the powdered sugar until fluffy, adding water if you need to thin it out.
Pipe on to the cupcake. Eat.
may contain nuts
So I bought a baking stone from Bed Bath and Beyond the other day. Why? Because adults buy pizza stones and then never use them. Its a fact of life. I removed it from the packaging and out flopped a little recipe card for things you can bake on your pizza stone. One of which was a peanut butter chocolate chip cookie recipe. So, you know, why not.
3/4 cup shortening (I used butter flavored crisco)
1 1/4 cup self rising flour
1/2 cup packed brown sugar
1/2 cup granulated sugar
1 tsp vanilla
1/2 cup peanut butter
2/3 cup chocolate chips
Preheat oven to 350 degrees
Combine shortening, sugars, peanut butter, egg, and vanilla until mixed through. Stir in flour until combined. Add in chocolate chips. I *MIGHT* have thrown in a handful of peanut butter chips that I had in the freezer.
Roll out dough into small balls, place on baking sheet, bake for 13 – 17 minutes until golden brown.
Now… I don’t particularly like these cookies. I mean, they’re tasty, but not as delicious as I’d hoped. I mean, sure, I’ll eat them… but meh. I think its the crisco in them that the recipe called for. I would normally substitute butter for crisco, but i had a few logs of it leftover from my cookie party before Christmas. I wanted to get this crisco out of my life so I used it. It just has that crisco effects on the cookies, a slightly oily taste and the cookies don’t flatten out and stay soft. They get a little powdery, like a pie crust.
Anyway, these are good. I won’t make them again. I made the batter to keep in my freezer and make the cookies when I felt like it. But I don’t want to be stuck with this dough until its gone. I will probably bake a ton of them and take them into work and make my coworkers crisco-fat.
..and for my second cupcake I made chocolate peanut butter cupcakes. I didn’t think the light brown color of peanut butter icing would be very festive, so I made some white chocolate wreaths to put on the top.
For the cake:
Devil’s Food Cake
12oz (1 can) diet cream soda
24 mini reese’s cups – frozen
For the icing:
1/2 cup creamy peanut butter
8 tbsp butter
3 cups powdered sugar
2 – 3 tsp water
Mix the cake mix and diet soda until combined. Scoop into cupcake liners and place one frozen reese’s cup in the center, push it down until secured in the batter. Bake for 15 mins at 350 degrees and let cool
For the icing mix peanut butter and butter until combined and fluffy. Then stir in the powdered sugar and water 1tsp at a time. The icing will have the consistency of fudge as you thin it out. Feel free to eat globs of it. Peanut butter and butter can’t possibly be bad for your heart or arteries. STOP EATING THE ICING, FATASS. Pipe on to cool cupcakes. The cupcakes will have a little hole in the middle from the reese’s cup. Just ice over the hole, it’ll be ok.
I topped each cupcake with a chocolate wreath. I made them the same night as the stupid bundt cake. I bought green and red melting chocolates from the craft store. I tried to melt the green but accidentally burned it a little bit so it formed this ridiculous play dough texture. I rolled them and formed wreaths and sprinkled them with some green sugar crystals to make them more fun. Then I melted some red chocolates and piped bows on and put a white pearl in the middle of the bow. I took some artistic license with these wreaths. I melted a second batch of green chocolates and that worked out much better, so I piped them onto a metal cookie sheet that I had put into the freezer for about 10 minutes into flatter wreaths and did my bow stuff. Those look better and will probably be easier to eat since it won’t be this giant brick of chocolate on these cakes. Those pretty wreaths go on my boyfriend’s families’ cupcakes. They need to be impressed with me and my skills. Anyway, the wreaths are easier to make than you’d think so give it a shot. If you don’t feel like it, sprinkles are a lazy persons option.