This recipe came from my mom, I don't really remember her making them, but I know the recipe came from her! To me, they taste more like muffins than cupcakes.
Banana Cupcakes
1/2 cup shortening
1 cup sugar
1/4 cup buttermilk
2 eggs
1 tsp vanilla
2 cups self-rising flour
1 tsp cinnamon or apple pie seasoning
3 ripe bananas
Mix shortening, sugar, buttermilk, eggs, and vanilla together until smooth. Add flour and spices, add bananas. Mix for 2 minutes. Butter cupcake tin and bake at 350 degrees for 20 minutes. Makes 12 large cupcakes.
Showing posts with label cake. Show all posts
Showing posts with label cake. Show all posts
Tuesday, April 24, 2012
Saturday, November 6, 2010
Apple Bundt Cake with Butter Pecan Glaze
Okay, this cake is perfect for fall, and the glaze is yummy! This recipe is cobbled together from a couple so no credits to any....
Apple Bundt Cake with Butter Pecan Glaze
2 tablespoons sugar
1 teaspoon cinnamon
2 cups peeled, diced apples
2 tablespoons sugar
1 teaspoon cinnamon
2 and 1/2 cups self-rising flour
2 cups sugar
1/2 cup vegetable oil
1/2 cup applesauce
1/4 cup apple juice or apple cider
2 teaspoons vanilla
4 eggs
Preheat oven to 350 degrees. Grease your Bundt pan by rubbing a knob of butter all over the inside, including the center post. Combine two tablespoons sugar and one teaspoon cinnamon in a small bowl, then sprinkle all around the inside of the Bundt pan. (Roll the pan to cover all the surfaces.) Peel and dice the apples, toss with the other two tablespoons sugar,one teaspoon cinnamon, and 1/4 cup of flour. In a large mixing bowl, combine the sugar, oil, applesauce, apple juice, vanilla, and eggs. Beat until smooth, add the remaining flour (2 and 1/4 cups). Stir in the apples by hand. Pour batter into the pan, bake at 350 degrees for 50 to 60 minutes, cake will be dark and firm. Let cake cool for 10 minutes, then put on large plate.
While cake is cooking, make the glaze.
1/4 cup butter
1/2 cup pecans, roughly chopped (yes, pecans, you are after all southerners)
3/4 cup firmly packed brown sugar
1/4 cup heavy cream (yes, heavy cream, you are after all my children)
1/4 cup corn syrup
1/2 teaspoon vanilla
Melt butter in medium saucepan. Add pecans, brown sugar, heavy cream, and corn syrup. Bring to a rolling boil (this is a boil that cannot be stirred down), boil for two minutes, stirring constantly. Remove from heat, let cool until thickened. Add in vanilla, spoon over warm cake. If you did not put the cake on a large plate, you may end up with glaze all over your kitchen counter. Ask me how I know. Make a pot of coffee, I will be right over.
Apple Bundt Cake with Butter Pecan Glaze
2 tablespoons sugar
1 teaspoon cinnamon
2 cups peeled, diced apples
2 tablespoons sugar
1 teaspoon cinnamon
2 and 1/2 cups self-rising flour
2 cups sugar
1/2 cup vegetable oil
1/2 cup applesauce
1/4 cup apple juice or apple cider
2 teaspoons vanilla
4 eggs
Preheat oven to 350 degrees. Grease your Bundt pan by rubbing a knob of butter all over the inside, including the center post. Combine two tablespoons sugar and one teaspoon cinnamon in a small bowl, then sprinkle all around the inside of the Bundt pan. (Roll the pan to cover all the surfaces.) Peel and dice the apples, toss with the other two tablespoons sugar,one teaspoon cinnamon, and 1/4 cup of flour. In a large mixing bowl, combine the sugar, oil, applesauce, apple juice, vanilla, and eggs. Beat until smooth, add the remaining flour (2 and 1/4 cups). Stir in the apples by hand. Pour batter into the pan, bake at 350 degrees for 50 to 60 minutes, cake will be dark and firm. Let cake cool for 10 minutes, then put on large plate.
While cake is cooking, make the glaze.
1/4 cup butter
1/2 cup pecans, roughly chopped (yes, pecans, you are after all southerners)
3/4 cup firmly packed brown sugar
1/4 cup heavy cream (yes, heavy cream, you are after all my children)
1/4 cup corn syrup
1/2 teaspoon vanilla
Melt butter in medium saucepan. Add pecans, brown sugar, heavy cream, and corn syrup. Bring to a rolling boil (this is a boil that cannot be stirred down), boil for two minutes, stirring constantly. Remove from heat, let cool until thickened. Add in vanilla, spoon over warm cake. If you did not put the cake on a large plate, you may end up with glaze all over your kitchen counter. Ask me how I know. Make a pot of coffee, I will be right over.
Wednesday, September 29, 2010
Chocolate Zucchini Cake!
Today's guest blogger is MK. This was her cake of choice for her 14th birthday earlier this week.
ZUCCHINI? Yes, there is zucchini in this cake, but you better not let that fool you. This is an amazing cake, with invisible veggies. (and its healthy, so you can eat that extra piece!) The recipe is from a FAMILY FUN magazine.
Chocolate Zucchini Cake
1 cup brown sugar
1/2 cup sugar
1/2 cup butter
1/2 cup oil
3 eggs
1 tsp. vanilla extract
1/2 cup buttermilk
2 1/2 cups all-purpose flour
1/4 cup cocoa
2 tsp. baking soda
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups grated zucchini
1 cup chocolate chips
Heat the oven to 325. In a mixing bowl, cream together the sugars, butter, and oil. Add the eggs, vanilla extract, and buttermilk and mix well. In another bowl, mix the flour, cocoa, baking soda, allspice, cinnamon, and salt. (You should grate the zucchini before the next step.) Then, slowly spoon the flour mixture into the wet ingredients and mix until combined. (taste the batter and say YUM!) Fold in* the grated zucchini and chocolate chips.
Put the batter into your pan of choice. Spray pan with cooking spray first. (I recommend a bundt pan or a 9 x 13) Bake for about 30-35 minutes, until it's done. Test with a cake tester, it should be clean. When it cools, top with chocolate icing or a chocolate ganache.
* fold in means you use a spatula, not the mixer.
Chocolate Zucchini Cake
1 cup brown sugar
1/2 cup sugar
1/2 cup butter
1/2 cup oil
3 eggs
1 tsp. vanilla extract
1/2 cup buttermilk
2 1/2 cups all-purpose flour
1/4 cup cocoa
2 tsp. baking soda
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. salt
1 1/2 cups grated zucchini
1 cup chocolate chips
Heat the oven to 325. In a mixing bowl, cream together the sugars, butter, and oil. Add the eggs, vanilla extract, and buttermilk and mix well. In another bowl, mix the flour, cocoa, baking soda, allspice, cinnamon, and salt. (You should grate the zucchini before the next step.) Then, slowly spoon the flour mixture into the wet ingredients and mix until combined. (taste the batter and say YUM!) Fold in* the grated zucchini and chocolate chips.
Put the batter into your pan of choice. Spray pan with cooking spray first. (I recommend a bundt pan or a 9 x 13) Bake for about 30-35 minutes, until it's done. Test with a cake tester, it should be clean. When it cools, top with chocolate icing or a chocolate ganache.
* fold in means you use a spatula, not the mixer.
Chocolate Ganache
1/2 cup heavy or whipping cream
4 ounces semisweet chocolate, coarsely chopped
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
Heat the cream and chocolate in the top of a double boiler (over medium heat) until chocolate melts. Remove from heat, and beat until smooth. Whisk in corn syrup and vanilla. Let the icing cool for a few minutes, then spoon over top of cake.
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