This is a unique and delicious gift that can be given to anyone on your Christmas list. These are red velvet cake dipped in vanilla candy coating and decorated with sprinkles.
Red velvet cupcakes are perfect for any occasion. I decorated these cupcakes with rainbow sparkling sugar and topped them with mini flowers I made from frosting.
All the shoppers and guests that attended the event were offered a cupcake and or cake pop. I forgot to take pictures of the lavender colored red velvet cake pops and peach cupcakes but remembered to take a few pictures of the key lime cupcakes.
Coconut cupakes are a decedent treat for coconut lovers. These cupcakes are make with coconut in the cake and in the frosting.
Yesterday, I noticed 2 over ripe bananas and decided to look for a recipe to use them in rather than tossing them out. I found more than a few recipes but settled on this one with chocolate. I made a few tweaks based on what I had in my pantry. I mixed the chocolate chips in the batter and forgot to sprinkle some on top before putting the pan in the oven. I think the muffins would have looked better and not dome so much if I had put the chips on top.
Note: “Dutch-process cocoa is unsweetened cocoa that has been treated with an alkali to make it pH neutral. This gives it a milder, less acidic flavor, and a darker color. By adding baking soda (a base) to unsweetened cocoa, you are neutralizing the acid in the cocoa, so it doesn’t interact unfavorably with the other ingredients in the recipe. Then, knock back the acidity by adding 1/8 teaspoon of baking soda for every three Tablespoons of cocoa powder used.” https://www.thebalance.com/
- 2 medium bananas (about 1 cup), over-ripe
- 1 tsp pure vanilla extract
- 1 large egg
- 1/2 cup canola oil
- 1/3 cup + 1 tbsp unsweetened almond milk (or *sub 2% dairy milk)
- 2/3 cup granulated sugar
- 1 tbsp (packed) light brown sugar
- 2 tbsp unsweetened cocoa powder dutch-processed or *sub unsweetened natural Dark chocolate cocoa powder
- 1/2 tsp sea salt *sub table salt
- 1-1/8 tsp baking soda *add additonal 1/8 if using natural chocolate cocoa powder
- 1-2/3 cups all-purpose flour
- 1/4 cup miniature chocolate chips (bittersweet or semisweet)
- Preheat the oven to 375 degrees.
- In a large mixing bowl, use the back of a fork to mash the banana until only very small lumps remain. Add the vanilla and the egg and use the fork to whisk the mixture together until completely combined. Add the oil and milk and stir to combine. Add the sugars and stir again.
- Using a spatula, stir in the cocoa powder, scraping down the sides of the bowl as necessary. Mix until the cocoa is completely incorporated. Stir in the salt and baking soda, then gently fold in the flour, until just combined.
- Divide the batter among 12 paper-lined muffin cups, about 3/4 full. Sprinkle with the chocolate chips. Bake for 15-17 minutes, rotating once, until the muffin tops look set, and a cake-tester inserted into the center of the muffins comes out clean. Remove from the oven and let cool in the muffin tin for 5 minutes, before removing and cooling completely on a baking rack. Serve warm or at room-temperature.
Banana bread is not the only food to make with over ripe bananas. I searched Pinterest to find a muffin recipe for just one banana since that’s all I had at the time. I found a recipe with cranberries and sweet potatoes. So …. I decided to tweak this one. The recipe is included below. I recommended these muffins for a change-of-pace for breakfast or a snack and a more nutritional option.
The original recipe was Featured in 45 Breads That Will Inspire You to Bake This Fall
Total Time: Prep: 20 min. Bake: 20 min. + cooling
Makes: 12 servings
1-1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup milk
1/2 cup cold mashed sweet potatoes ( I substituted the sweet potatoes with 1 mashed over ripe banana)
1/4 cup butter or margarine, melted (I used unsalted butter)
1 cup chopped fresh or frozen cranberries ( I used dried cranberries)
*I added 2 Tablespoons of Quaker Simply granola to the batter.
In a bowl, combine flour, sugar, baking powder, salt, cinnamon and nutmeg. In a small bowl, combine egg, milk, sweet potatoes and butter; stir into dry ingredients just until moistened. Stir in cranberries and granola. Place 1/3 cup of the granola in a mini chopper to make it into a crumble topping. Fill greased or paper-line muffin cups half full, top with a tablespoon of granola crumble. Then sprinkle with cinnamon-sugar. Bake at 375° for 17-22 minutes or until muffins test done. Cool in pan 10 minutes before removing to a wire rack. Yield: 1 dozen.