Not Without Salt
“Where would we be without salt?” - James Beard
http://notwithoutsalt.com
Chocolate Banana Cupcakes with Cream Cheese Frosting
Array
You know what I love?!
Vanilla.
I mean of course there are other things like my husband and my boys and chocolate, but vanilla
is really something to admire.
I love the way the thousands of little black seeds disperse in a pot of simmering cream while I'm
preparing a custard. I love the vivid scenes from childhood - baking cookies with my mom, each
of us taking a prolonged inhale of vanilla before pouring it into the dough. And I love the way it
perfumes anything it touches with a richness and complexity that makes an ordinary recipe fit
for fine dining.
1/6
Not Without Salt
“Where would we be without salt?” - James Beard
http://notwithoutsalt.com
Take these cupcakes for example. Nothing seemingly extraordinary with a banana cupcake except of course the dark chocolate that I dumped in at the end - but when you mash fragrant,
ripened bananas with vanilla seeds you will begin to question whether or not you plan to share
these cupcakes once they are removed from the oven.
The final vanilla flavor won't slap you in the face with its abrupt personality but rather a subtle
and intriguing aroma will leave you longing for more - as any good thing will.
If my budget allows I go for the bean. If not, I buy the best quality vanilla extract I can afford that
isn't flooded with additives (beware of the word vanillin, a.k.a. fake vanilla).
It is also a matter of personal taste. My vanilla of choice is Tahitian. I love the well rounded rich
flavor it provides.
The least expensive (notice I didn't say cheap - there is nothing cheap about vanilla) way to buy
vanilla beans is to purchase in bulk. I've used Singing Dog Tahitian beans before and have
been very happy with the flavor. You can order online. While you are buying your beans add
extract to your order. Storing your beans in extract helps to retain a plump, fresh bean while at
the same time infusing your extract with even more vanilla goodness.
2/6
Not Without Salt
“Where would we be without salt?” - James Beard
http://notwithoutsalt.com
I've managed to incorporate vanilla beans in both the frosting and the cupcake. If you don't have
a vanilla bean I still want you to make these. The cake is rich and packed with banana flavor.
The addition of the dark chocolate adds a grown up taste that balances the sweetness and
rounds out the cake.
The frosting is not very sweet because I love the tang of cream cheese - feel free to add more
sugar if you think I'm crazy.
Banana Cupcakes with Dark Chocolate and Vanilla Cream Cheese Frosting
For cake
1 stick (1/2 cup) butter, softened
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup packed dark brown sugar
3/6
Not Without Salt
“Where would we be without salt?” - James Beard
http://notwithoutsalt.com
1 large egg
3/4 cup well-mashed very ripe bananas (about 2 bananas)
1/2 vanilla bean
1/4 cup sour cream
1/2 teaspoon vanilla extract
1 cup chopped dark chocolate
Whisk together flour, baking powder, baking soda, and salt in a small bowl.
Cream the butter (1 stick) and dark brown sugar in a large bowl with a mixer at high speed until
pale and fluffy. You can also do this by hand. Begin with a wooden spoon until the butter is
incorporated with the sugar then switch to a whisk. Beat in egg and vanilla extract until
combined. In a small bowl combine the bananas and the seeds from half a vanilla bean. (To
remove the seeds, carefully slice the bean in half using a sharp paring knife or kitchen shears.
With a paring knife scrape out all the seeds). Add the sour cream to the bananas then combine
this mixture with the butter mixture. Carefully add the dry ingredients mixing until just
incorporated. Stir in the chocolate if using.
You can bake these in a 9" round or make cupcakes as I have done.
Bake in the middle of your oven at 350* for about 20 minutes or until a cake tester (toothpick or
skewer) comes out clean. Cool in the pan for 10 minutes then move to a rack to completely cool
before frosting.
This recipe makes about 18 cupcakes.
Cream Cheese Frosting
8 oz. Cream Cheese (softened)
1 tbl. Sour Cream
4 oz. Butter (softened)
1/4 tsp. Salt
1 tsp Vanilla
1/2 vanilla bean
1 cup Powdered Sugar
4/6
Not Without Salt
“Where would we be without salt?” - James Beard
http://notwithoutsalt.com
Combine all ingredients and beat until smooth. To avoid lumps make sure the butter and cream
cheese are very soft.
WAIT! Don't throw out your vanilla pod! Sure, the seeds are removed but every part of the bean
is edible. You've paid good money for those so use it all.
You have a couple of options. You could simply throw it into a container with sugar and let it
scent the sugar which is great in your morning cup of coffee. OR for an even more vanilla
flavored sugar - let the pods completely dry then pulverize in a well-cleaned spice grinder. Add
the vanilla dust to sugar and use anywhere you deem worthy.
Be sure to read David Lebovitz's insightful post on vanilla.
5/6
Not Without Salt
“Where would we be without salt?” - James Beard
http://notwithoutsalt.com
6/6
Powered by TCPDF (www.tcpdf.org)