Are you so excited that daylight savings time is here?! I think the idea of turning the clocks forward and backward every year is stupid (especially now that I have a kid whose body doesn’t follow a clock), but it is so SO nice having that extra hour of light at night. It’s an indication that spring really will come and save us from the snow. Pretty soon the grill will come out and it will bring the warm weather with it. Our windows will fly open and the house will finally breathe again. It’s horrible how stale the air in a house feels by the end of winter. But if we’re going to be stuck inside for a few more weeks, let’s be stuck inside with these cupcakes. I got the recipe from Sarah’s website where she described making – and loving - Nutella frosting for cupcakes. And she’s right. It’s wonderful. I combined the frosting with a banana cupcake recipe from Gina Neely (my imaginary best friend), and heaven opened up and smiled on all of us. You need to try this recipe.
Banana Cupcakes with Nutella Frosting
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon fine salt
1 stick (4 ounces) butter, softened
1/2 cup granulated sugar
1/4 cup sour cream
1 1/2 teaspoons vanilla extract
2 large eggs
2 large very ripe bananas, peeled and mashed
Preheat the oven to 350 F. Line a 12-cup standard muffin tin with paper cupcake liners.
In a medium bowl, combine the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, add the butter and granulated sugar. Beat with a handheld mixer until combined. Add the sour cream and vanilla. Slowly beat in the eggs, one at a time. Incorporate the dry mixture and wet mixture together until thoroughly combined. Add the bananas being careful not to overmix.
Fill each cupcake liner three-quarters of the way full. Bake in the oven until the tops turn golden brown and a toothpick inserted in the middle of the cupcake comes out clean, 18 to 20 minutes. Remove the cupcakes from the oven to a wire rack and let cool before frosting.
1/2 cup Nutella
1 1/2 cups confectioners’ sugar
5 tablespoons heavy
Mix all the ingredients together until fluffy. Add more cream if necessary. Frost the cupcakes once they are completely cool. Garnish with a banana slice immediately before serving if desired.