Lazy, lazy.

So it has been awhile since my last post, which I really do feel bad about.  I could list a bajillion reasons why this is so, but really it’s probably because I’m just a bit lazy these days.  And now I’m in Reno!  Yes, beautiful, Reno.  I’ve actually only really seen this…

hotel parking lot.  And the view through a shaded shuttle window on a five minute bus ride from airport to hotel.

Reno is… well.  I don’t really like casinos. And I’m sort of stuck in a one.  When I checked in, they gave me these vouchers for gambling credits which I won’t be using.  And a coupon for a free topping when I buy a scoop of ice cream in the lobby.  A free topping?

I wish I was in Tahoe.

Anyhow, I’m not going to hate on Reno.  Yet.  I’m actually in a pretty good mood.  After work/traveling, I spent the evening eating hotel room service and watching Benny & Joon on Hulu.  And now I’m being “soothed”  by the sound of a Sharper Image radio clock rain setting.  All good things, right?  Right!

Well, maybe I’ll have some good Reno food moments to share, but for now, I NEED to tell you about these banana cupcakes I baked before I left.  They were totally delicious, super moist & the perfect amount of banana-y.  I topped half of the batch with an espresso chocolate buttercream, which seemed to go well.  They were still awesome frost-less, for those who are coffee adverse or would like to pretend these are healthy breakfast muffins.  No judgment.  Ta Da!  Recipes….

Banana Cupcakes with Espresso Frosting


For the cupcakes, a simple but delicious Martha recipe. I got 16 cupcakes easy out of this.  The buttercream recipe is from Pie in the Sky, posted on epicurious.

for cupcakes:

1 1/2 cups flour
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, melted
1 1/2 cups mashed bananas (equals about 4 medium bananas)
2 large eggs
1/2 teaspoon vanilla extract

for frosting:

1/2 cup (one stick) butter, at room temp
6 cups sifted powdered sugar
1/3 cup unsweetened cocoa powder
6 Tablespoons instant espresso dissolved in 1/2 cup water
1 teaspoon vanilla extract
milk if needed

Preheat oven to 350.  Grease a regular-sized muffin tin or use paper liners.

Mix together all the dry ingredients: flour, sugar, baking power, baking soda, and salt.  Add melted butter, bananas, eggs, and vanilla.  Stir until just combined, do not overmix.

Pour batter into muffin tray and bake 25-30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.  Remove from tray and cool on a wire rack.  Frost with espresso buttercream…

To make the espresso buttercream, beat butter with mixer until fluffy.  Beat in half of your powdered sugar.  Mix-in your remaining ingredients.  Add more powdered sugar, coffee, or milk to reach desired consistency.

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5 Responses to “Lazy, lazy.”

  1. Meagan Says:

    First the cupcakes were awesome, the espresso buttercream made my day. Second come back, it’s way to quiet here. Third I’ve been to Reno, there is no good food in Reno.

    • citytart Says:

      Back in Chicago, back in the office, and where are you? I kid, hope you had a good holiday and I’m glad you liked the espresso buttercream!

  2. Jude Says:

    SAT Question:

    Fill in the blank:

    1) Reno:Las Vegas::____:Chicago

  3. Laura Says:

    The answer to the SAT question is Milwaukee, I think. Pronounced Mill-ee-wah-que which is Algonquin for “the good land.”

    Please make these cupcakes again.

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