How does a Warm Banana Cupcake sound?
I am such a lucky person! I have had so many wonderful emails and comments on my blog. I consider blogging to be part of my creative therapy; blogging, cooking and painting at ARTichokes.
I am happy in the studio, the kitchen and at my desk….all I need is a visit from my kids and grandchildren to make a perfect day!
Here is the latest note I have received, from my friend Winnie who also paints at ARTichokes.
"Hi Kay......... I’m really enjoying your blog! I love bread........and I am a baker’s daughter & grand-daughter. I grew up in a small town in Ohio – where my folks (and grandparents before them) owned a small mom & pop bakery. We moved into an apartment above the bakery when I was three months old (Jan. ‘46)......and lived there until moving to KC just before my senior year in high school (Labor Day ‘62).I’ve got lots of wonderful bakery memories........but unfortunately since I had it all made for me (hot banana cup cakes were a favorite), I didn’t really pick up the skills. I worked the store front – restocking the trays, cash register, washing the glass cases, helping customers, ...... or iced cupcakes, filled bismarks, & sliced buns. I did acquire a little cake decorating skills. My baby sister was only two when we moved, but she remembers my grandfather setting her on the long wooden work bench & pulling out the bins below full of raisins, nuts, chocolate chips,.......Less than ten years ago, when the people who bought the bakery from my parents were selling, they found some old wax paper bread wrappers behind daddy’s desk. They gave them to my nephew and now I have one framed in my kitchen: Wilson’s Bakery Hande Dande Bread!Hope to see you over @ Artichokes......... Your fan, Winnie"
All of us have a story! Can you imagine the wonderful smells coming from Winnie’s family’s bakery!
Spent some time this past week in the kitchen at Jasper’s, prepping the Wild Boar for our dinner to be held on March 23rd at the restaurant. The huge fresh leg has been rubbed down with Arch’s special rub and is hanging out in the walkin refrigerator, floating in Arch’s marinade. To make it extra special, the marinade is made with Arch’s wine, Flyboy Red by Somerset Ridge Vineyard and Winery. Arch would be so proud!
So, for my recipe today….Winnie’s comment about Warm Banana Cupcakes sent me to the kitchen! So here it is….
Warm Banana Cupcakes
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas
1/4 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
1/2 cup lightly salted butter, softened
2 1/2 cups confectioners' sugar
3 tablespoons milk
1/2 teaspoon vanilla extract
1. In a large mixing bowl, cream shortening and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 18 paper-lined muffin cups two-thirds full.
2. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely. In a small mixing bowl, cream the butter, sugar and enough milk to achieve desired spreading consistency, add vanilla. Frost cupcakes. Try to eat at least one while it is still warm!
I am happy in the studio, the kitchen and at my desk….all I need is a visit from my kids and grandchildren to make a perfect day!
Here is the latest note I have received, from my friend Winnie who also paints at ARTichokes.
"Hi Kay......... I’m really enjoying your blog! I love bread........and I am a baker’s daughter & grand-daughter. I grew up in a small town in Ohio – where my folks (and grandparents before them) owned a small mom & pop bakery. We moved into an apartment above the bakery when I was three months old (Jan. ‘46)......and lived there until moving to KC just before my senior year in high school (Labor Day ‘62).I’ve got lots of wonderful bakery memories........but unfortunately since I had it all made for me (hot banana cup cakes were a favorite), I didn’t really pick up the skills. I worked the store front – restocking the trays, cash register, washing the glass cases, helping customers, ...... or iced cupcakes, filled bismarks, & sliced buns. I did acquire a little cake decorating skills. My baby sister was only two when we moved, but she remembers my grandfather setting her on the long wooden work bench & pulling out the bins below full of raisins, nuts, chocolate chips,.......Less than ten years ago, when the people who bought the bakery from my parents were selling, they found some old wax paper bread wrappers behind daddy’s desk. They gave them to my nephew and now I have one framed in my kitchen: Wilson’s Bakery Hande Dande Bread!Hope to see you over @ Artichokes......... Your fan, Winnie"
All of us have a story! Can you imagine the wonderful smells coming from Winnie’s family’s bakery!
Spent some time this past week in the kitchen at Jasper’s, prepping the Wild Boar for our dinner to be held on March 23rd at the restaurant. The huge fresh leg has been rubbed down with Arch’s special rub and is hanging out in the walkin refrigerator, floating in Arch’s marinade. To make it extra special, the marinade is made with Arch’s wine, Flyboy Red by Somerset Ridge Vineyard and Winery. Arch would be so proud!
So, for my recipe today….Winnie’s comment about Warm Banana Cupcakes sent me to the kitchen! So here it is….
Warm Banana Cupcakes
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 cup mashed ripe bananas
1/4 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
FROSTING:
1/2 cup lightly salted butter, softened
2 1/2 cups confectioners' sugar
3 tablespoons milk
1/2 teaspoon vanilla extract
1. In a large mixing bowl, cream shortening and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 18 paper-lined muffin cups two-thirds full.
2. Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely. In a small mixing bowl, cream the butter, sugar and enough milk to achieve desired spreading consistency, add vanilla. Frost cupcakes. Try to eat at least one while it is still warm!
all photos from www.fotosearch.com
