Possible Allergy warning – please read all recipes carefully
and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

A classic from !

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Both of the original links are no longer available from the artist / chef

Care to try these delightfully delicious cupcakes from the kitchens of nolanbear

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Banana Walnut Cupcakes

Here's the other half of Thursday's off day boredom. I really liked the way these came out.

A tip I learned from  redwolf12 for baking with bananas is to freeze them. When the bananas start to get a little ripe and soft, toss them in the freezer for several days. This brings out the sugar and makes them super easy to work with. Once your ready to use them, thaw them in and bow (they will make a lot of sugar and juice as the thaw). Once thawed they will almost pour from their peels. This may seem gross but the taste is much better and will give your dish a much stronger, sweeter banana flavor. In addition the step of smashing can be skipped and the thawed banana can be added right to the mixture.

Ingredients

2 large eggs
1 cup sugar
1/3 cup vegetable oil
1 cup mashed banana (2 to 3)
2 teaspoons vanilla extract
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 2/3 cups self-rising flour
1 cup yogurt
1 cup medium to finely chopped walnuts

Directions

Preheat the oven to 350 degrees. Line your cupcake pan or grease and line a bread pan if making a loaf.

In a bowl beat together the eggs, sugar, yogurt and oil. Mix in on medium the mashed banana and vanilla.

In a separate bowl whisk together and then sift the baking soda, baking powder, salt, cinnamon, nutmeg, and flour. Slowly add the dry to the banana mixture. Mix thoroughly. Add walnuts and mix until just combined.

Spoon in to the prepared pan. Bake for about 15-18 minutes or until a toothpick and be inserted and removed cleanly.

If making in a loaf pan and the bread starts to brown too quickly, tent it with foil then continue baking. This should take significantly longer than the cupcakes and will depend on the size of the pan your using.

Once baked, removed from the pan to cool after allowing them to rest for 5 minutes. Allow them to cool further once removed. Once cool, ice the cupcakes generously with your favorite icing. I used buttercream icing for these. You can choose to make your own icing or purchase a quality one from your local grocer. Some bakeries will even sell just their icing in small quantities.

Once iced top with crushed walnuts.

# I tried doubling this recipe and ended up with 24 cupcakes and the small loaf you see in the background. The recipe as described above should make around 12-18 normal sized cupcakes

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Blueberry White Chocolate Cupcakes

So I was hanging out in a stream earlier today chatting and just generally being bored. I brought up the idea of baking and asked for suggestions.  alkora suggested this combination so I gave it a shot. They were pretty tasty, though for some reason these rose more than the banana-walnut batch I made. I credit the drasky for them being extra fluffy so I named the recipe after him!

Ingredients:

2 cups self-rising flour
1/3 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
Zest of 1 orange
2 tbsp vegetable oil
1 tsp honey extract
1 cup of greek honey-blueberry yogurt
1 large egg, lightly beaten
1 1/2 cups fresh or frozen blueberries
1/2 cup of bakers white chocolate

Directions:

Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray.

Combine flours, baking powder, baking soda, orange zest and salt in a large bowl and mix well.

In a food processor chop bakers chocolate until desired size if achieved, reserve one or two blocks for garnish

In a separate bowl combine the sugar, oil, honey, yogurt,white chocolate and egg then slowly add the dry ingredients, stirring just until moist.

Gently fold in 1 cup of blueberries, fold them in if you prefer the berries intact. If you want some of the juice and pulp to mix with the batter add them in the previous step when mixing the wet and dry ingredients. I prefer the mixed method to the folding, but this is up to you.

Spoon the batter evenly into a muffin tray. Tap the pan level on the counter top a few times to level the batter and remove excess air.

Place into the oven and bake for 15-17 minutes or until a toothpick inserted into the center comes out clean. Let them cool for 5 minutes before removing them from the cupcake pan, let to continue cooling.

Once cool, ice the cupcakes generously with your favorite icing. I used cream cheese icing for these. You can choose to make your own icing or purchase a quality one from your local grocer. Some bakeries will even sell just their icing in small quantities.

Once iced using a grater, carefully shaved the remaining white chocolate and sprinkle on top of each cupcake. Press a fress blueberry into the center of each.

Serve and Enjoy!

# I tried doubling this recipe and ended up with 24 cupcakes and the small loaf you see in the background. The recipe as described above should make around 12-18 normal sized cupcakes

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