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Last week I told you about my new digital kitchen scale and how I am experimenting with which measuring technique works better for me. I started out with Browned Butter Chocolate Chip Cookies and then I decided that my next try would be cupcakes. I had some bananas that were getting quite ripe, so I decided on a recipe for Banana Cupcakes. So far, I've made the weighed measurement ones, I will make the standard cup measurement recipe soon and let you know if there is any difference.
I am very happy with the way these cupcakes turned out. They are lighter than muffins, which was my goal. As they sat in my Tupperware over the next day of two, the banana in them became much more noticeable, which I loved. Of course, if you have very many kids, they won't last long.
Be sure to use nice ripe bananas in your recipe for the sweetness and flavor! I topped mine with a vanilla buttercream frosting. I did add a couple of Tablespoons of real butter to that recipe because I wanted a little of that real butter flavor with the banana flavor.
Follow us on Facebook or Instagram for when I update the results of the standard recipe and let you know which I like better!
Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here!