Cami's Banana Cupcakes

I was pleasantly surprised by these cupcakes. I love that they are relatively healthy and taste pretty similar to banana bread. I love the texture and the flavor. I followed the recipe exactly.

I was a little nervous about the pastry cream. I haven't ever made it or eaten it before and wasn't sure exactly what the texture should be. I couldn't imagine how something likened to pudding would stay on a cupcake. Well, it certainly worked and I love it. I kept the pastry cream in the fridge and we frosted the cupcakes as we ate them. I used a large spoon to scoop the cream onto the cupcakes and smooth it out.

The pastry cream isn't very sweet and it has an eggy undertone but isn't eggy when eaten on the cupcake. This is the perfect dessert for someone who doesn't really like sweet treats. I will be making these again. Actually I think I will make them for Calder's second birthday. I've been looking for something a little healthier but still a treat. This just may be it!

Danielle's opinion on the banana cupcakes

I didn't make these this week because I've had way too many birthday treats and other goodies this week. I really didn't need a batch of cupcakes on top of that. But I figured I'd at least share my take on them since I did get to try Paige's cupcakes.

These cupcakes tasted like a lighter (maybe a bit sweeter) version of banana bread. So whether that's a good thing depends on whether you like banana bread. I love banana bread, so I thought these tasted great. Max also said they were really good, and he doesn't like a lot of banana desserts (although he does like banana bread). I wonder if the buttermilk would change the flavor much or if it impacts the texture more than the flavor. If I end up making these, I'll definitely include the buttermilk.

Paige's frosting was very good with the cupcakes. I love cream cheese frosting. But I am curious about the pastry cream. To be honest, I'm skeptical about how well it would turn out just from reading the recipe. It sounds more like a pudding than a "frosting". But I guess it would be worth a shot.

Has anyone else made these? If so, I'd love to hear how the frosting turned out.

Paige's Banana Cupcakes

I had a fun time making the banana cupcakes. I actually made them for Danielle's baby shower. They were a huge success! All the ladies at the shower complimented me on them, Danielle liked them (always a plus! because she has a sophisticated palette... ;) ), and my hubby gobbled up most of the extras in one day! I've never had a banana cupcake and the idea peaked my fancy. I have to be honest, I made a few changes to the recipe, but I'm really happy with how the cupcakes turned out.

Changes:

*I substituted canola oil for the shortening (I never cook with shortening). I did just a tad less than 1/4 cup.

*I used sweetened condensed milk instead of buttermilk.

*And since I used sweetened condensed milk, I did just a touch less sugar than the recipe called for

The cupcakes turned out very sweet and light (not too sweet!). I mixed the canola and butter with a hand mixer to start. It worked perfectly (I was a little nervous at first since I wasn't sure how the oil would do). I baked mine at the 325 degrees but they only took about 15 or 16 minutes. NOT the 20-25! * The recipe makes about 40 cupcakes.

I also decided to make a cream cheese frosting instead of the vanilla pastry cream (I'm not really big on pastry cream and I thought the ladies at the shower would enjoy cream cheese frosting - it seems all women like really cream cheese frosting!).

Cream Cheese Frosting

1 package 3 oz. cream cheese, softened

2 tablespoons butter, softened

1/2 tsp. salt

1 tsp. vanilla extract

1 box powdered sugar

*Beat cream cheese, butter, milk, salt, and vanilla until creamy. Gradually beat in powdered sugar. Frost after cupcakes have completely cooled.

I topped mine with dried banana chips (from Trader Joe's) and think they turned out really cute. I would recommend them over doing the fresh sliced bananas because those would brown quickly and if you dip them in lemon juice then you'll have lemon juice dripping down your cupcake... :(

I would definitely make these again! I loved them. They could almost pass as a muffin if you left off the frosting. They are just a bit lighter and more fluffy than a muffin. They were absolutely fine without frosting but the cream cheese frosting was a nice contrast against the sweetness of cakes.

Hope you enjoy them when you make 'em! And.. I'm curious to know how they turn out with the buttermilk and vanilla pastry cream, from those of you who decide to make them that way...

Cami's Grasshopper Cupcakes

This is a delicious recipe. Like always, I made cupcakes instead of cake. It's just so much easier you know? Plus then I can send them to work with Jason or take them to friends without having it be awkward that they are only getting 1/4 of a cake. I followed the recipe exactly but decreased the cooking time to 23 minutes. Perfect.

The cake has a rich, dark flavor. It may just be my favorite chocolate cake recipe in Baked due to it's depth. I LOVE the chocolate ganache and applied it liberally to the top of the cupcakes. The ganache without mint would be a great addition to any chocolate cake. The frosting is of course delicious. I think if I were to do it again I would decrease the butter by a stick. It is very buttery, which isn't a bad thing but I think it would work with less. I don't know if this is because I make cupcakes or what but I always have tons of frosting left over. Does anyone else have this problem?

I did the 'kid friendly' recipe and I don't think it was missing any flavor. The mint is just right, not too heavy and not too light. I will definitely make these again.

Cami's Lemon Drop Cupcakes

I think this is one of my favorite Baked recipes we've done so far. I mean, it is right up there with the German Chocolate Cake. So, as you can tell, I made cupcakes instead of the cake. They are easier to divide up and share than a cake. Not that you need to share these.

As you can see I put the curd inside. After they were cooled I cut a circle in the top and emptied out a little bit of the center of the cupcake. I put about 1 1/2 teaspoons in each cupcake. I could have put a little more I think but I was worried about getting too close to the bottom of the cupcake. I then popped the top back on and frosted them. You would never know I cut the hole. I love the little surprise in the center. I think I am going to try it with different flavored cupcakes and filling.

The flavor is so good! It is very lemony but I like it that way. The curd is delicious. I didn't put mine through a sieve. I'll be honest, I was lazy. I actually like the texture of it. The cakes turned out very fluffy and just right I think. I baked mine for 23 minutes. The frosting is good. Not too sweet but just right. This frosting would be great for piping if you so desired. To sum it up, I loved them. The Young Women I work with loved them and my husband's coworkers loved them.

Danielle's German Chocolate Cupcakes

Well, as you can see, I made cupcakes instead of a three-layer cake. And besides the fact that these took me THREE HOURS to make, I totally love them! I am not at all disappointed in this recipe. So tasty!

I like how the cake was really light and fluffy, but it was rich and moist too. And the coconut filling was perfect. I ended up using some leftover dark chocolate frosting I had from something else I made, so I can't report on the milk chocolate frosting.

Anyway, super tasty cupcakes and I imagine it would be just as tasty as a layered cake. Maybe I'll try it that way next time.

Whiteout Cake

Oh the Whiteout Cake. I have to admit. This recipe was a dud for me. Twice. I made it last weekend as a cake. The cake was dense and not very good. The frosting was great, but lumpy and thin. I was mortified. There was no way I was taking a picture of that.

So, I was determined to try again yesterday. I whisked the egg whites longer, making them fluffier. I chose to do cupcakes instead of a full cake. I did as the instructions suggested and added an extra yolk to the batter. The batter looked so much better. I was hopeful. Unfortunately the cupcakes came out looking good but tasting and having the consistency of corn bread. Yikes. I was so discouraged I didn't even attempt the frosting again. I will though. I will. I think I've had it with the cake recipe. I'll find another white cake recipe to use the frosting with because it was really good.

So, that being said, I am curious if other people have the same problem I do with this recipe. Maybe it's my stove. Maybe I over mixed it. Maybe I under mixed it. Maybe I didn't get the butter temperature just right. Maybe I over or under baked them. I don't know. I would love to know if this works for you. If I've scared you off and you don't want to try it, I understand. I would encourage you to at least try the frosting. It was delicious. I think I didn't have the butter cool enough, causing the frosting to be runny. I also think I didn't mix it enough, causing it to be lumpy. Please try it. Make a cake mix and throw this frosting on it. Whatever you do, please try it and tell me how it worked for you.

On to the questions:

When did you start baking / cooking?
I have been cooking and baking as long as I can remember. I remember helping my mom make playdough when I was really young. I started doing things on my own when I was about 8.

What is your favorite kitchen tool?
My KitchenAid mixer. I love that thing. I use it at least once or twice a week.

Do you have a favorite spice? If so, what is it?
My favorite spice is cumin. I discovered it within the last few years and add it to a lot of things. It has a deep, rich flavor.

What is your favorite book?
Um, I have a lot of favorites. I think Freakonomics is probably one I could read again and again.

If you could travel anywhere, where would you go?
I would love to travel to Europe.

If you had to change your first name right now, what would you change it to?
Camilla.

Where do you currently live?
Chicago, for the next 25 days and then Columbus, Ohio.

Where are you from?
Hermiston, Oregon

If you could eat one thing for every meal for the rest of your life, what would it be?
A hearty salad with turkey, black beans, corn and tomatoes with either southwest dressing or barbeque sauce and ranch.

*Updated to add a disastrous picture.