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.
city tart 