Banana Buttermilk Cupcakes

Happy birthday Doodle!

In this country, buttermilk is only available at the larger grocery stores in 1-litre cartons.  So after we made buttermilk pancakes the other day, we had 3 1/2 cups of buttermilk left to deal with.  I know that some people drink it as a beverage, but I can’t quite bring myself to do that.

I found this recipe from Canadian Living, and, as I happened to have some bananas handy, I figured I’d give it a try.

So.  Grab two nice soft bananas (not overripe, but sweet enough) and mash them up with a fork.  This will give you about 3/4 cup mashed banana.  And if it gives you more, then just roll with it.

Preheat your oven to 350°F and line a standard muffin tray with cups.

With an electric mixer, cream together 1/2 cup butter and 3/4 cup packed brown sugar until they’re pale and fluffy.  If you think you’ve beaten them enough, just hold off for another minute or two.  Trust me, it’s worth it.

Add in an egg.  I didn’t want to put this one in because the speckles were so pretty.

Alas. So long, fella. You were a good egg.

Now work in your banana, as well as 1 teaspoon vanilla.

In another bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon baking soda.  Pour yourself 1/2 cup buttermilk.

Add the flour slowly, alternating with the buttermilk.  You’ll want three additions of flour to two of the buttermilk.

Spoon that glorious banana-y-ness evenly into your 12 liners and bake for 20-25 minutes, until a toothpick inserted into the centre of the centre cupcake comes out clean.

The recipe didn’t give me any options for icing (though the Pie and I think either a mild lemon icing or a mocha cream cheese, or even straight Nutella would work really well), so I decided to do a dusting of cinnamon sugar.

In a small bowl, mix together 1/4 cup granulated sugar with 1 tablespoon cinnamon.

In another bowl, melt 1/4 cup butter.

While the cupcakes are still pretty hot, paint the tops with butter. Despite what the picture shows, it’s easier and tidier to do this while holding the cupcake upside down over the butter bowl. But I only have so many hands.

Then dip each cupcake into the sugar so the tops are entirely coated.

I actually coated each one once, then, after the butter had permeated the sugar a bit, dipped them again. Then I let them cool completely on a wire rack.  So tasty, with a nice crunchy top!