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RECIPE # 5058 SPICY BANANA CUPCAKES Thu. Aug. 22, 2013

RECIPE # 5058 SPICY BANANA CUPCAKES Thu. Aug. 22, 2013

CREATED Aug 22, 2013

GRETA KIRBY / HOME COOK & SMITH CO. FAIR BLUE RIBBON WINNER

 

1 1/4 cups self-rising flour
3/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/3 cup butter
1/3 cup buttermilk
2/3 cup mashed bananas (one medium sized)
1 egg
2 tablespoons red hot cinnamon candies, melted

Preheat oven to 350 degrees F.  Sift dry ingredients into a large mixing bowl.  Add butter, milk and bananas and beat at low speed until combined.  Add egg and melted red hots, mix until blended.  Place paper cupcake holders in a 12 cup muffin pan.  Fill each cup about 3/4 full. Place in oven and bake for 20 - 25 minutes or until lightly browned.  Remove from oven and cool before frosting.  Makes 12 cupcakes.

ICING:
1 cup powdered sugar
1 cup creamy peanut butter
5 tablespoons butter, at room temperature
3/4 teaspoon vanilla flavoring
2-3 tablespoons heavy cream
Red hot cinnamon candies for decoration
Chopped peanuts for topping (optional)

Place the sugar, peanut butter, butter and vanilla in a medium bowl and mix on medium speed until creamy.  Add the cream and beat on high speed until the mixture is light and smooth. Frost the cupcakes and place red hot candies and chopped peanuts on top as desired.