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Vanilla Cupcakes: 1/2 cup (113 grams) unsalted butter, room temperature 2/3 cup (130 grams) granulated white sugar

3 large eggs 1 teaspoon pure vanilla extract Zest of 1 large lemon (outer yellow skin) 1 1/2 cups (195 grams) all purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/4 cup (60 ml) milk Buttercream Frosting: 2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted 1/2 cup (113 grams) unsalted butter, room temperature 1 teaspoon pure vanilla extract 2 tablespoons milk or light cream Assorted food colors (if desired)

Vanilla Cupcakes: Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners. In the bowl of your electric mixer, or with a hand mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. In a separate bowl whisk together the flour, baking powder, and salt. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed. Evenly fill the muffin cups with the batter and bake for about 17 - 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. (Do not over bake or the cupcakes will be dry.) Remove from oven and place on a

melted and cooled 2 large eggs 1 cup (240 ml) milk or cream 1 1/2 teaspoons pure vanilla extract 2 cups (260 grams) all-purpose flour 2/3 cups (135 grams) granulated white sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 cup (170 grams) milk chocolate or semisweet chocolate chips Topping: 1 tablespoon (15 grams) granulated white sugar 1/2 teaspoon ground cinnamon Chocolate Chip Muffins: Preheat oven to 375 degrees F (190 degrees C).2 3/4 x 1 1/2 inch muffin cups. With the mixer on low speed. before frosting. or with a hand mixer. Add the milk and beat on high speed until frosting is light and fluffy (about 34 minutes). if needed. Add a little more milk or sugar. If you want flat topped cupcakes then slice off the dome of each cupcake. I like to use a large Wilton 1M star decorating tip. Butter. Scrape down the sides of the bowl. Add the vanilla extract. Position rack in center of oven. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores). If you want to pipe the frosting. 12 . Cupcakes are best eaten the same day they are made. but they can be covered and stored for a few days. . cream the butter until smooth and well blended. with a sharp knife. Buttercream Frosting: In an electric mixer. gradually beat in the sugar. Makes about 12 cupcakes Chocolate Chip Muffins: 1/2 cup (113 grams) unsalted butter. frost with icing. Once the cupcakes have completely cooled.wire rack to cool. or line with paper liners.

In a small bowl combine the topping ingredients and then sprinkle a little topping on each muffin. Do not over mix the batter or tough muffins will result. about 18 . Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean. toasted and coarsely chopped (optional) 1 3/4 cups (230 grams) all-purpose flour 3/4 cup (150 grams) granulated white sugar 1 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1 teaspoon ground cinnamon 2 large eggs. melted and cooled 3 ripe large bananas (approximately 1 pound or 454 grams). sugar. milk. Stir in the chocolate chips.In a large measuring cup or bowl whisk together the eggs. and salt. With a rubber spatula fold the wet ingredients. lightly beaten 1/2 cup (113 grams) unsalted butter. mashed well (about 1-1/2 cups) 1 teaspoon pure vanilla extract Banana Bread Recipe: Preheat oven to 350 degrees F (180 degrees C) and . In another large bowl whisk together the flour. Makes 12 regular sized muffins. Transfer to a wire rack and let cool for about 5 minutes before removing from pan. Banana Bread Recipe: 1 cup (115 grams) walnuts or pecans.20 minutes. baking powder. Evenly fill the muffin cups with the batter. into the dry ingredients and stir only until the ingredients are combined. and vanilla extract. using two spoons or an ice cream scoop. along with the melted butter.

In a large bowl combine the flour. melted butter. and nuts. . about 55 to 60 minutes. (The important thing is not to over mix the batter. Makes 1 . rubbery bread. lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. With a rubber spatula or wooden spoon. Let cool and then chop coarsely. baking powder. In a medium-sized bowl combine the mashed bananas. Serve warm or at room temperature. Set aside.9 x 5 x 3 inch loaf. Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted.place oven rack to middle position. cinnamon.) Scrape batter into prepared pan. sugar. Bake until bread is golden brown and a toothpick inserted in the center comes out clean. Over mixing the batter will yield tough. This bread can be frozen. Place on a wire rack to cool and then remove the bread from the pan. Butter and flour (or spray with a non stick vegetable/flour spray) the bottom and sides of a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. eggs. and vanilla. Set aside. baking soda. salt. You do not want it smooth.