There is just something about cupcakes. I find them more appealing than a slice of one of it's bigger brethren. I think it's because my gluttinous subconscious is gleeful in the fact that I am devouring an entire cake (even if it is in mini form), which is much more satisfying than knowing that you're only getting a measly slice of something bigger.I used this banana bread recipe as the base for the cupcakes, and since bananas and peanut butter are one of my favorite flavor combinations, I decided what the hey, and found this peanut butter frosting recipe to use as a fluffy topper.
I tweaked the banana bread recipe a bit because I didn't have creme fraiche on hand (I substituted some shaken whipping cream) and because I was wary of using so much oil and sugar. I don't like it when cupcakes are oily and too sweet. So, in order to keep the cakes moist, I substituted half the oil with milk, and to keep the sugarysweetness in check I reduced the sugar by 1/2 cup and added 1/4 cup of honey. I figured the honey would also contribute to moistness. (Is there a synonym for moist with regards to cooking/baking? I can't think of one...). I also tossed in some chocolate chips jus'cuz.
The cupcakes came out perfectly I think. Dense, but tender crumb on the inside, and crunchy on the outer edges of the muffin top. The banana, nut and chocolate flavors were balanced well, and the sweet was just right too. I was pretty satisfied.
The frosting was an excellent addition. I liked that it didn't taste strongly of butter, since I've never been a big fan of buttercream. It wasn't too sweet and it wasn't too peanut buttery to overwhelm the banana-ness of the cupcake. And it was uber fluffy! I could not stop tasting it out of the mixer bowl.
Gonna try jewish applecake cupcakes with peanut butter frosting next. And streusel topping?
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