Recipe: Chocolate Banana Cupcakes with Peanut Butter Frosting
|
This cake is a favorite with my family, except for Damian, who isn't fond of chocolate. Three of our sons request this for their b-days. Usually I make it as a double layer cake with raspberry jam in the middle and a peanut butter frosting. I made it as cupcakes this year because, somehow, I am missing my second cake pan.
It really is delicious! Banana Chocolate Cake 3/4 cup margarine, softened 1 3/4 cups sugar 2 eggs 1 1/4 mashed banana 1 tsp vanilla 2 cups flour 3/4 cup cocoa 1 1/2 tsp baking powder 1 tsp baking soda 3/4 tsp salt 3/4 cup sour milk (to make sour milk, put 1 tbsp vinegar into measuring cup and add milk to the 3/4 cup mark) Preheat oven to 350 degrees. Cream marg with sugar and 1 egg. Beat in second egg. Mix in banana and vanilla. Mix flour, cocoa, baking powder, baking soda and salt in a bowl. Stir until thoroughly mixed. Add flour mixxture to margarine mixture in 3 parts alternately with sour milk, beginning and ending with flour. Spread into 2 greased round cake pans (8 or 9 inch). Bake until inserted toothpick comes out clean, about 40 minutes. To make cupcakes, follow the above recipe, and put in paper lined cupcake pans. Bake in 350 degree oven for 20 minutes. Let cool in pans about 5 minutes. Remove from pans and cool completely on wire racks. Peanut Butter Icing 1/4 cup margarine 1/4 cup smooth peanut butter 1/2 tsp vanilla 2 cups icing sugar 1/2 cup cocoa 3 tbsp milk Combine all ingredients in a bowl and beat until smooth. Makes about 1 1/3 cups of icing. (add more milk, a teaspoon at a time if needed to get a spreading consistency. You can also add a bit more cocoa powder if you like it a bit darker). |
|
