Strawberry Banana Cupcakes

These strawberry banana cupcakes came to life for two reasons:

1. Strawberry banana is my favorite yogurt flavor and I wanted a cupcake that went with Greek yogurt frosting.


2. The farmers' market was flooded with amazing looking fresh strawberries!

The strawberry banana cupcakes were my kind of cupcake - moist, dense, and not overly sweet. My only disappointment with them was that they tasted too much like banana cake. While you could taste the strawberry, the flavor wasn't as prominent as I would have liked. Next time, I might cut the banana in half and add even more berries.

Strawberry Banana Cupcake Recipe


This recipe is an adaptation of my grandma's easy banana cupcakes.

Makes 18

• 1/2 C butter (1 stick)
• 1 C sugar
• 2 eggs
• 1/2 C Greek yogurt (you could also use sour cream)
• 1 t baking soda
• 2 C all-purpose flour
• 1 t vanilla
• 1 C mashed bananas (about 2 bananas)
• 1 C macerated strawberries

1. Cream butter and sugar.
2. Mix in eggs, yogurt, flour, baking soda, and vanilla.
3. Stir in bananas and strawberries until combined.
4. Fill cupcake liners 3/4 full.
5. Bake for 20 minutes at 350 F.
   

The Frosting

I topped the cupcakes with Greek yogurt frosting.

The Cupcake Liners



When I first began cupcake blogging, I used only plain white cupcake liners, but I quickly developed a sizable liner collection. I get super excited whenever I see a style I haven't seen before. My friend Christina bought me the liners shown above as a surprise gift. Despite my lot of liners, I had never seen this pattern! They are so cute and appropriately came in strawberry and banana colors! Thanks, Christina! Sorry you didn't get to eat any of the cupcakes baked in them. Luckily, I have some liners left, so you can try one next time.

Greek Yogurt Frosting - A Healthy Frosting

Greek yogurt frosting might be just the thing to top your light, summery cupcakes. Because Greek yogurt is thicker than regular yogurt, it doesn't drip off the side of the cupcake (much) as long as you don't leave the frosting in the sun.

Greek yogurt frosting has a yogurt tang, but like many of the flavors at the FroYo (frozen yogurt) places popping up all over the country, the tang plus a little bit of sweetness works like a charm.

Greek yogurt frosting is obviously healthier than buttercream or cream cheese frostings and although I wouldn't use it on every cupcake, it could be a nice option if you are trying to get into that summer bikini and are able to convince yourself that a healthier frosting negates the cupcake's calories.

Two Important Credits

1. I got the Greek Yogurt that I used in my frosting compliments of Stonyfield Farms. I actually buy the majority of my yogurt from Stonyfield (when I'm not making my own), but I'd never tried the Greek Yogurt. When Stonyfield asked about sending me some coupons for some free yogurt, I was all over it! Aside from working perfectly for frosting, the yogurt was great for eating all on its own with some fresh fruit and a little sugar. Thanks, Stonyfield!
2. I got the recipe for the Greek Yogurt frosting from Peter at Souvlaki for the Soul. Peter used his frosting to top some banana muffins - mine topped strawberry banana cupcakes.

Greek Yogurt Frosting Recipe

Here is the recipe for the Greek yogurt frosting from Souvlaki for the Soul, reprinted with my notes.

• 1 C Greek yogurt (I used Stonyfield Farms)
  
• A good splash of vanilla extract (I used 1 t)
  
• 1/2 C powered sugar, sifted
  

1. Whisk all ingredients until they become a bit thick.
2. Place in the fridge to thicken even more (at least 30 minutes).
   
3. Spread on cupcakes.

Honey Baked Ham Cupcakes

As far as I know, this is the first honey baked ham cupcake recipe ever developed.  What makes this a honey baked ham cupcake is not that I used honey baked ham (I actually used Black Forest ham), it's that I baked a honey cake inside of a piece of ham. With so many cupcakes out there now featuring bacon (see my beer cupcakes with bacon cheddar frosting, French Toast bacon cupcakes from The Busty Baker, and Cakespy's ode to bacon cupcakes as evidence), I figured, "Why not salute a different part of the pig?"!



What surprised people the most about the honey baked ham cupcakes was that the ham flavor was not strong - some even said they couldn't taste it. The ham acts as an edible, environmentally friendly (depending on where your ham comes from) cupcake liner. If anything, it adds a salty flavor to each bite, which gives a zen sweet and salty effect.

Candied Pineapple Recipe

Candied pineapple, according to a quick informal poll of my friends, is typically thought of as dried pineapple that has been sugared. My recipe was about as dry as a St. Louis summer (for those not from St. Louis, picture rainforest-like humidity). What makes my candied pineapple different from non-candied pineapple is that the juice is extra sweet and the outside of the pineapple has an irresistible glossy shine.

Aside from topping a cupcake, candied pineapple could be:

• eaten all on its on,
• used in or on top of a meat dish,
  
• mixed into a fruit salad, or
  
• thrown on the grill (although I haven't tried it).

Candied Pineapple Recipe

To make candied pineapple, I followed the same technique outlined in a post by The Repressed Pastry Chef on candied orange slices. I am reprinting that technique, modified for pineapple.

• 1.5 C water
• 1/2 C sugar
• 12 pineapple rings (I used the kind from the can, but fresh pineapple would also work.)
  

1. In a large, heavy pot, bring water and sugar to a boil.
2. Add pineapple rings.
   
3. Let the mixture boil for about 5-10 minutes. Be sure that all of the pineapple rings are under water.
   
4. Reduce the heat to medium and let it continue cooking for about 30 minutes. The liquid will thicken and become a syrup.
   
5. Remove from heat but let the pineapple remain in the pot as they cool for about 10 minutes.
6. Remove to a sheet of parchment paper to cool completely.
7. The syrup remaining in the pan can be saved and used in other dishes.

Candied Pineapple vs. Pineapple Candy

If you are looking for pineapple candy rather than candied pineapple, check out my yummy pineapple candy. While the cupcake that the candy was on was a bit of a fail, I loved that pineapple candy.

Maple Cinnamon Peach Ice Cream Cupcakes

There is a lot going on with these cupcakes, so let's start with a description. These are maple cinnamon cupcakes with baked peaches. The cupcakes were then cut in half to create a cupcake sandwich with homemade maple ice cream in the middle. The top half was frosted with peach whipped cream and then sprinkled with maple sugar.

Every messy forkful of this cupcake was so mmm mmm good that it had me questioning whether it was my drool I saw on the plate or whether it was some melty ice cream. These cupcakes were stellar, and if I could enter my own Ice Cream Cupcake Roundup, they would surely be my entry!

What Did My Friends Think?

I served these cupcakes to a bunch of friends and here were some of the comments:

• "These are my favorite cupcakes yet! My second favorite were the plum cupcakes."
• "These are the best maple flavored anything I have ever had!" This, of course, prompted the question as to what her favorite was before this. The answer: "McGriddles at McDonalds." All I can say is at least I wasn't beaten out by Mickey D's - I would not have been happy.
• "Love the maple flavor in the ice cream. It goes really well with the dense cupcake."

Maple Cinnamon Peach Cupcake Recipe

The maple cinnamon peach cupcake recipe is a Cupcake Project original. It's yummy even without the ice cream, as shown above.

Makes about 16 cupcakes

• 2 C flour
• 1 1/2 t baking powder
• 1/2 t baking soda
• 2 t cinnamon
• 3/4 C butter, room temperature
  
• 1 1/3 C maple sugar
  
• 2 eggs
• 2/3 C whole milk
• 3 T maple syrup (the real stuff)
  
• 1 t vanilla extract
• 1/2 t maple extract
  
• 15 oz peaches, chopped finely

1. With a fork, whisk flour, baking powder, baking soda, and cinnamon in a bowl.
2. Beat butter and maple sugar in a large bowl for 1 minute until light and fluffy.
3. Beat in eggs, milk, maple syrup, and extracts until blended.
4. Mix in flour mixture.
5. Fold in peaches.
   
6. Fill cupcake liners 3/4 full.
   
7. Bake at 350 F for about 25 minutes or until a toothpick comes out of the cupcake clean.

Cupcake Assembly

To assemble your ice cream cupcakes:

1. Cut the cooled cupcake in half. (You can probably cut the cupcake in a straighter line than I. I tended to go kinda crooked.)
2. Frost the top half with peach whipped cream. (I found it easier to frost after cutting, rather than trying to cut the frosted cupcake.)
3. Store in the refrigerator until ready to serve.
4. When you are ready to serve, stick a small scoop of maple ice cream between the two halves of the cupcake and sprinkle some maple sugar all over!
   

Reminders

1. You have until the end of May to create your own ice cream cupcake and enter the Ice Cream Cupcake Roundup.
   
2. You also have until the end of May to vote for my black bottom cupcakes with goat cheese in the Ile de France recipe contest - while this task doesn't help you in anyway, I would be most grateful! Thanks!

Maple Sugar - Sinzibukwud

Maple sugar can be used to replace cane sugar in baking by using 2/3 cup maple sugar in place of every cup of cane sugar. The smell of maple sugar is irresistible - it smells just like maple syrup. However, despite its strong smell, don't expect the maple sugar to make your baked goods overly maple flavored. You'll still need to add some maple syrup or maple extract to your recipe if you want it to have a strong maple flavor.

The maple sugar shown above was sent to me by Coombs Family Farms. I met them at the Fancy Food Show. They were as sweet as could be and very keen on me trying to bake with their maple sugar. They didn't have to twist my arm too hard!

Places to Use Maple Sugar

Here are some places that I use maple sugar:

• Use it instead of cane sugar in a cupcake recipe - I used it in my maple peach cupcakes.
• Sprinkle some on top of frosting instead of sprinkles for a little color and slight maple taste.
• Use it instead of cane sugar in pancake, waffle, or French toast recipes.
• Mix it with plain or vanilla yogurt to give it a nice maple sweetness.

Do you have other ideas? How have you used it?

Fun Fact About Maple Sugar

Native Americans called maple sugar "sinzibukwud," which means "sweet buds." I encourage you to call it that when you use it at home. It is quite fun to say!

Where to Buy Maple Sugar

If you can't find maple sugar near you, you can buy the Coombs Family Farms maple sugar online. On a somewhat related note, Coombs Family Farms also sells maple candies. If you have never had maple candy before, it is definitely worth trying. I've never had the Coombs Family Farms maple candy before (perhaps they'd like to send me some?), but I am a huge maple candy fan. I like it so much that we actually gave it away as favors for our wedding.

Photo from my wedding by Alisha Clark

A Maple Tale

Maybe it's because I've got a baby on the way, but my favorite part of the Coombs Family Farms website is an old legend entitled "How Mother Nature Fooled the Bears". It's just the kind of story that I envision that I will enjoy reading to my son. Some say that I should be reading to him in the womb, so perhaps I should stop writing and go read my unborn child a story.

Whipped Cream Frosting with Peaches

Whipped cream frosting is so fresh and light. Using whipped cream frosting (and I don't mean Cool Whip) can be a great alternative to buttercream or cream cheese frostings.

Some of my favorite whipped cream frostings feature fruit (see my strawberry whipped cream frosting and my mango whipped cream frosting). For my maple ice cream cupcakes, I opted for a peach whipped cream frosting. Peaches 'n cream are a tried and true combination and maple and peach are a dynamic duo.

Peach Whipped Cream Frosting Recipe

• 1 C heavy whipping cream
• 1/3 C sugar
• 2/3 C finely pureed peaches, fresh or canned (If you plan to pipe the frosting, be sure to puree finely, otherwise they will get stuck in your piping tip - no fun! I used a food processor.)

1. Beat whipping cream on medium speed for about five minutes, until soft peaks form.
2. Mix in sugar.
3. Fold in peaches to the whipped cream.
4. Be sure to keep refrigerated.
   

Maple Ice Cream Recipe

This maple ice cream recipe might be just the thing to top some Mother's Day brunch waffles. Why just have maple syrup when you can have maple ice cream?!

But, of course, my maple ice cream didn't top waffles - it went in an ice cream cupcake.

Maple happens to be one of my favorite flavors - it's right up there with honey. I must admit that I have even been known to put maple syrup on pasta. It's really good on just about anything. The same applies to the maple ice cream. It could enhance just about any meal. Picture pork chops with maple ice cream on top. Yum! OK - maybe it's just me.

Maple Ice Cream Recipe

I found the recipe for maple ice cream on Serious Eats. I am reprinting it below with my notes. The recipe requires an ice cream maker. I have a really cheap model that I borrowed and never returned from Groom 2.0 (it's similar to this ice cream maker). It works quite well.

Makes about 1 quart

• 3/4 C pure grade A maple syrup (Do not use the fake stuff!)
  
• 1 C whole milk
• 2 C heavy cream
• pinch of salt
• 4 large egg yolks
• 3/4 t maple extract (I just used 1/2 t because that seemed mapley enough.)
  

1. In a medium saucepan over moderately high heat, boil the maple syrup until reduced slightly, about 5 minutes.
   
2. Lower the heat and stir in the milk, cream, and salt.
   
3. Cook until just under a boil (you will see bubbles along the edges of the pot and steam rising from the surface).
   
4. Remove from heat.
5. In a medium bowl, whisk the egg yolks until lightened.
6. Slowly add a few tablespoons (no more than 1/4 cup total) of the hot milk mixture into the yolks, whisking constantly.
7. Add the yolks back to the rest of the milk, whisking constantly.
8. Cook the mixture over medium-low heat until thick enough to coat the back of a spoon (if you run your finger across the spoon in a line it shouldn't drip; a candy thermometer will register 170°F). Be careful to not let it boil. (For me, this took just a couple of minutes.)
9. Strain the mixture through a sieve into a bowl.
   
10. Add the maple extract. (At this point, you have maple custard. You may be tempted to eat it all before turning it into ice cream. I wouldn't blame you. It is crazy tasty!)
    
11. Chill until very cold, at least 4 hours or overnight.
12. Freeze in an ice cream maker according to the manufacturer's instructions.
    

Reminders

1. You have until the end of May to enter the Ice Cream Cupcake Roundup. You don't have to make your own from-scratch ice cream - but it's fun to do!
2. You also have until the end of May to vote for my black bottom cupcakes with goat cheese in the Ile de France recipe contest - while this task doesn't help you in anyway, I would be most grateful! Thanks!
   

Black Bottom Cupcakes With Goat Cheese

Black bottom cupcakes are typically made with cream cheese. However, for a Cupcake Project twist, I made my black bottom cupcakes with goat cheese. I wondered if goat cheese would work well on black bottom cupcakes. Would they be too sour? Would the consistency be right?

The goat cheese worked better than I ever could have dreamed. The consistency and sweetness were perfect and the cupcakes had a slight tang that had me wanting more and more. As for the chocolate cupcake part of the recipe, it's light and fluffy and not overly sweet. This isn't a rich dessert, but it would be a perfect breakfast cupcake - perhaps for a Mother's Day brunch!

The recipe is simple (you don't even need to make frosting) and it is one that I would definitely make again and again (if I weren't always trying new cupcakes).

If these black bottom cupcakes sound good to you, please vote for them in the Ile de France recipe contest. Pretty please with some goat cheese on top? ;) It just takes two seconds - you go to the link and then click five stars (or whatever number of stars you want to give).

Black Bottom Cupcake Recipe

This recipe makes about 18 cupcakes.

For cake:

• 2 C flour
• 1 1/2 t baking powder
• 1/2 t baking soda
• 3/4 C butter, room temperature
• 1 1/3 C sugar
• 2 eggs
• 2/3 C plain yogurt
• 1 t vanilla extract
• 1/3 C milk
• 5 oz baking chocolate, melted

For goat cheese topping:

• 8 oz goat cheese (I used Ile de France goat cheese, but any non-flavored goat cheese would work)
  
• 1/3 C sugar
• 1 egg
• 2 oz semi-sweet chocolate chips

1. Whisk flour, baking powder, and baking soda in a medium-sized bowl.
2. Beat butter and sugar in a large bowl until light and fluffy.
3. Beat in eggs, yogurt, vanilla, and milk until blended.
4. Alternately fold in flour mixture and melted chocolate, beginning and ending with the flour mixture.
5. Fill cupcake liners 2/3 full.
6. In a small bowl, mix all the ingredients for the goat cheese topping.
7. Spoon about 2 tablespoons of the topping onto the center of each cupcake.
8. Bake at 350 F for thirty minutes or until a toothpick comes out dry.

Ile de France Goat Cheese

This Ile de France goat cheese arrived on my doorstep some time last month. The Ile de France goat cheese could have easily been completely devoured like this:

That would be unacceptable. If you send me something, it's going in cupcakes (assuming it's edible)! After snapping the photo (a lengthier project than you might imagine if you've never seen a food photographer at work), Jonathan and I allowed ourselves a few goat cheese smothered crackers before putting the rest of the cheese aside for my black bottom cupcakes.

BTW, Ile de France has a recipe contest going on right now and you would be my bestest friend if you would go vote for my black bottom cupcakes.

Thanks in advance,

Your new BFF (best friend forever)