Banana Cupcakes

Yum! Banana Cupcakes! They're kinda like muffins but way better and sweeter. If you're a yellow fruit fan this will go over big at your wedding.

Pair nicely with anything chocolate too. One trick I love to use is insert some chocolate pudding into the centers before serving.

Originally from Martha Stewart, with a twist. Makes 12.

* 1 1/2 cups all-purpose flour (spooned and leveled)
* 3/4 cup sugar
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/4 teaspoon salt
* 1/2 cup (1 stick) unsalted butter, melted
* 1 1/2 cups mashed bananas (about 4 ripe), plus 1 whole, for garnish (optional)
* 2 large eggs
* 1/2 teaspoon pure vanilla extract
* Honey-Cinnamon Frosting

Directions:

1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

2. Make a well in center of flour mixture. In well, mix together butter, mashed fruit, eggs, and vanilla. Stir to incorporate flour mixture (do not over mix). Dividing evenly, spoon batter into muffin cups.

3. Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Remove muffins from pan; cool completely on a wire rack. Spread tops with Honey-Cinnamon Frosting. Just before serving, peel and slice fruit into rounds, and place one on each, if desired.

This recipe goes really well with a vanilla rum buttercream icing or if each top was dipped in chocolate ganache.

This fruit varies in price depending on where you live. On a recent trip to Australia, we found that our favorite yellow friends were $20 dollars a kilo. This is a little ridiculous and makes for a very expensive dessert. If you plan to make this recipe while traveling, make sure that the fruit is available beforehand, and that it's a reasonable price.

Enjoy and have fun with it!

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