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Entries in cupcakes (1)

Monday
Aug292011

Coconut Banana Cupcakes with Chocolate Mascarpone Cream Cheese Frosting

 

I know right?  More bananas hanging out on the kitchen counter. 

I started talking and threatening myself the other day “No more bananas for ‘these people’ around here.  No one ever eats them, all they do is turn brown.” 

And then I realized the banana conspiracy that’s been transpiring.  ‘Those people’ are doing this on purpose.  I buy bananas at the beginning of the week.  There’s usually about three left towards the end of the week (that magic mashed cup) that have started to turn brown, so come Saturday morning I’m having my banana stare down wondering what to make. 

Then Sunday arrives, the house is full for “Sunday lunch” which usually is “Sunday early dinner” and the banana-whatever-I’d-made has been devoured.  Ha, I’m on to all of you now!  So there!!

 

Makes 18 large cupcakes

Ingredients

For the cupcakes:

½ cup butter

1 ½ cups sugar

2 eggs

2 ¼ cups flour

1 ½ teaspoons baking powder

1-teaspoon baking soda

¼ teaspoon salt

3 ripe bananas, mashed about 1 cup

1 ¼ cup flaked sweetened coconut

2 teaspoons vanilla

¾ cup sour cream

For the Icing:

1 stick butter, room temperature

6 oz Mascarpone cheese (or cream cheese)

1/3 cup cocoa powder

1-cup confectioner’s sugar

1-teaspoon vanilla

 

For the cupcakes:

Pre heat oven to 350°F.  Let eggs and butter stand at room temperature for ½ hour.  Line a standard muffin tin with paper liners.

Whisk dry ingredients together in a medium bowl, set aside.  Mix bananas and coconut together in a small bowl, set aside. 

 

In the bowl of a stand mixer fitted with a flat paddle beat butter on high speed for one minute.  Reduce speed to medium, add sugar ½ cup at a time.  Beat for 5-8 minutes until light and fluffy.  Add eggs one at a time, beating well after each addition.  Scrape side of bowl frequently.  Reduce speed to low, add vanilla.  Keeping the speed on low, alternate adding the bananas in two batches, then flour, then sour cream.   Mix until just combined and smooth.  Fill lined pan with a scant ½ cup of batter.  Bake for 18-20 minutes.  Let cupcakes cool completely on a wire rack before icing.

To make the icing:

Whisk the confectioner’s sugar and cocoa powder together in a small bowl

Beat mascarpone, butter and vanilla together in a medium bowl on medium speed until smooth using a hand mixer. Reduce speed to low and add sugar mixture in stages (so you don’t have a sugar cloud in the kitchen).  Continue beating until combined and fluffy.