My husband isn't huge on sweets, he usually goes for yellow cake with chocolate frosting. But he also loves peanut butter. And bacon. The bacon got the boot, but I kept the chocolate & peanut butter. The end result? Banana cupcakes with swirled chocolate and peanut butter buttercream frostings they have been named the Naughty Monkey.
A disclaimer on the recipes - I never follow them to the T. I usually add more or less as I like them. Below are the recipes I started with, but I know I added more banana to the cakes & more peanut butter to the frosting. Make them yours!
Naughty Monkey Cupcakes
1/3 cup butter flavored shortening
2/3 cup sugar
1 cup mashed ripe bananas
2 tablespoons milk
1 tablespoon vanilla extract
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1. In a mixing bowl, cream shortening and sugar. Beat in the bananas, eggs, milk and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture until combined.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
6 tbsp. butter, softened
3/4 c. Hershey's cocoa
2 2/3 c. unsifted confectioners' sugar
1/3 c. milk
1 tsp. vanilla
Salt, to taste
Cream butter in small mixer bowl. Add cocoa and confectioners' sugar alternately with milk; beat to spreading consistency (additional tablespoon milk may be needed. Blend in vanilla. A pinch of salt to taste. About 2 cups frosting.
Peanut Butter Frosting:
1/2 cup butter
1 cup creamy peanut butter
4 cups confectioners' sugar
1/3 cup cream
In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the confectioner's sugar. Mix in 1/4 cup of the cream. Beat in the remaining confectioners' sugar. If necessary, add a little more cream or milk until the frosting reaches a good spreading consistency. Makes enough to frost one 2 layer 9 inch cake or one 9x13 inch cake.
Now for the fun part. To get the frosting to "swirl" you'll need a piping bag & attachments (whatever tip you like), a large ziptop plastic bag & a large cup for balancing. First, fill the baggie with chocolate frosting, twist the top & snip one of the bottom corners; set the bag in the large cup to balance. Fit attachments to the piping bag. Carefully spoon the peanut butter frosting so it is only on one side of the bag. Once that is full, use the baggie to easily get the chocolate frosting into the other half of the piping bag. Now, frost away!
It's been a little while since I last posted some baking yumminess. Here are the Red Velvet Cake Cookies I made for Valentine's Day. You could also sandwich a layer of Cream Cheese Frosting in between two cookies, but really, these are yummy enough on their own. The cookies are an amazing softness, but not as moist as cake.
I switched up this recipe to make Chocolate Chip Cake Cookies by using white cake mix & chocolate chips. And this time I did sandwich the cookies with a layer of chocolate buttercream. They were sinful. Sorry, no pictures of this one.
For the recipe, visit Bakerella's blog.
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