Roasted Banana Cupcakes with Guinness Glaze

Wondering what to do with all that left over Guinness you bought yesterday because it was on sale at Whole Foods? Well, my friends, I’ve got a recipe for you… Roasted Banana Cupcakes with Guinness Glaze.

Adventurous, right?  Well my big bro, Donovan is staying with me for a few days and with him a spirit of culinary adventure has settled in.  In fact, last night at the Waterfront restaurant at the Embarcadero, I ate a whole roasted Petrale Sole. Yes, whole… as in it’s served with the tail and head and eyeballs.  It was delicious, and I was ok emotionally until my ever-so-sensitive brother referred to the half eaten little guy spread across my plate as Nemo.  Thanks, bro.

Other than being convinced to eat something with eyeballs for the first time ever, I also took his suggestion that the browning bananas on the counter would be best eaten in the form of banana cupcakes topped with Guinness icing.  I was hesitant, and bought materials for a less adventurous back up frosting, but fortunately those were not put to use.

Go make these!  And if Guinness isn’t your thing, the cupcakes would be great with any other icing you might want to try (honey-cinnamon?).

So, a recipe for Roasted Banana Cupcakes with Guinness Glaze

A collaborative effort from Martha Stewart (basic recipes), The Naked Baker (slight alterations in recipes), and Big Bro (for creative input)

Hardware:  Nothing special for this recipe… just muffin tins and an electric mixer.  In fact, this recipe is easiest if you have a hand mixer AND a stand mixer, because you have to mix the batter and whip the egg whites separately, which is irritating if you only have a stand mixer with one bowl (like me).  Recently I’ve stopped using cupcake liners, but make sure you have enough if you want to use them.

Go Buy This Stuff!

3 extra ripe bananas (hopefully you have these sitting and turning brown on your counter already)

2 cups cake flour (make sure it doesn’t say “Self Rising” on the label. I really like the King Arthur brand)

1/2 tsp baking soda

1/2 tsp baking powder

3/4 tsp salt

1 stick unsalted butter, room temp

1/2 cup sugar

1/4 cup brown sugar

3 large eggs

1/2 cup creme fraiche (ok, the recipe called for sour cream but I never pass up an opportunity to use a good, local, organic creme fraiche!)

1 tsp vanilla

1/8 tsp cream of tartar (optional)

For the icing

2 cups powdered sugar

1/4 cup Guinness (here is an explanation for that weird plastic thing in the bottles and cans, fascinating!)

Preheat to 400.  Put your three bananas on a baking sheet, not peeled or anything… just set them on there and pop ’em in the oven for 10 minutes.  Take them out, turn them over, and roast the other side for another 5 minutes. When they’re done, let them cool and lower your oven heat to 350.

They will ooze.  Your apartment will smell like caramelizing roasting banana love.

While those guys are doing their thing in the oven, go ahead and combine your dry ingredients: cake flour, baking powder, baking soda, and salt, in a bowl.

Now cream your butter and both sugars in a mixing bowl.  Please don’t forget about your nanners in the oven or they will burn and might explode.

Now, separate your 3 eggs.  Add one yolk at a time to the butter and sugar, mixing until combined before adding another.  Peel your bananas.  They will still be warm, but make sure they aren’t too hot or they’ll cook the eggs in your mixture.  The skin should peel a way very easily if you just cut the top off with a sharp knife. Again: It will ooze.

Put the bananas in the butter-sugar-egg yolk stuff and mix to combine.  Now mix in the dry ingredients in 3 parts, alternating with the creme fraiche in 2 parts.  Beat in the vanilla.

Now is where, if like me, you own only one mixer and it is a stand mixer with only one usable bowl, you have to transfer your batter into a different bowl, clean out your one mixing bowl and attach the whisk to your mixer.  If you’re using a hand mixer, just grab another bowl.

Put your three egg whites in the bowl.

The recipe doesn’t call for this next step, and usually Martha knows best, but I like to always stabilize my egg whites with a pinch of cream of tartar.  This helps them get more puffy and they don’t deflate as much when you fold them into the rest of the batter.  So, add a pinch or don’t, but beat those whites until they make soft peaks.

Fold the whipped whites in two parts into the rest of the batter.

If you’re using liners, line two muffin tins.  If you aren’t, spray or butter (make sure you get the corners really well) the tins.  A note on liners: I feel that cupcakes without liners are a lot easier to eat, but you can find really ridiculously good looking liners online that add some extra flair to your sweets, and if you’re taking them somewhere other than your kitchen it makes them easier to handle. Your choice.

Fill the cups nearly full (you should get about 16) and pop ’em in the oven for about 10 minutes.  Pull them out, turn them around, and stick ’em back in for another 10 minutes.  I had to leave mine in for an additional 4 or 5 minutes because I was a little worried about how moist the insides were.

The insides will stay extremely moist even when fully cooked, so don’t get scared and over do the cooking time because the outsides will burn.

Let these bad boys cool while you make your Guinness Glaze.  This glaze is from the Martha Stewart’s Cupcakes book.

Pour 1/4 cup of Guinness into a glass and let it settle.

Sift 2 cups of powdered sugar (it’s important that the sugar is not clumpy or it will be harder to get a smooth icing)

Whisk these two ingredients together until completely combined and not lumpy.

Make sure your cupcakes are all the way cool, then dip the tops in the glaze, making sure to let all the excess drip back into the bowl.  The glaze is really (my father will kill me for using this word to describe food in public, but I must) runny. Yes, runny glaze.  So keep a towel under the cupcakes as a lot of the glaze will drip off until it sets.  After you’ve dipped them all once, dip them all again in the same order (since the first ones you dipped are set by now).  If you like a thicker layer, go ahead and dip them a third time. If you’re in a rush, you can dip and then put in the freezer for a few minutes to quicken the setting of the icing.

Now, admire your post St Patrick’s day cupcakes, stick one in a Cup-A-Cake and throw it in your purse for Julie (the fantastic girl you share an office with who always accepts the sweets you push on her) and head off to work!

Published in: on March 18, 2010 at 7:23 pm  Comments (6)  

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6 CommentsLeave a comment

  1. At the end of the rainbow I want a roasted banana, guiness glazed cupcake…yum

    • MyJo,
      I love you with all my heart, but we really need to work on the spelling thing.

  2. These look awesome! I’m saving this recipe…
    Not sure if you’ll deviate from the recipe and crafts posts, but if so, I’ve tagged you in a blog game 🙂

  3. I love this recipe and can’t wait to give it a try! I am also intrigued by the roasting of the bananas prior to adding them to the recipe. I make a very yummy banana bread but the recipe calls for them raw and mashed. I think roasting them first may make them easier to mix into the batter so I am going to try that too! I look forward to additional yummy recipes in the future.

  4. From the recipient of that adorable Cup-a-Cake, this was the BEST treat I’ve tried of yours so far! How lucky I am to work with the Naked Baker! Also, I’m totally digging the alcohol-inspired cupcake idea. Can’t wait to see what else you come up with!

  5. Whoa! Now that is a cupcake!! Awesome!

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