These are my absolute most favorite cupcakes. Ever. I haven't made them in a long time so I should get on that, but here is the recipe for all those amazing reader I don't have.
Banana and Honey Cupcakes: adapted from 500 Cupcakes
Ingredients:
1 3/4 cups (about 4) mashed ripe bananas
3/4 cup packed light brown sugar
1/4 cup honey
4 tablespoons margarine or butter, melted
2 cups self-rising flour (if you don't have self-rising flour on hand, you can easily make some yourself. for each cup of flour that you use, add 1 1/2 teaspoons of baking powder and 1/2a teaspoon of salt.)
Pinch of salt
Frosting of choice (I used cinnamon buttercream, but honey, cream cheese, or brown sugar frostings would all work great) or powdered sugar
Directions:
Preheat the oven to 350 degrees F. Line muffin pans with paper liners.
In a large bowl, combine the bananas, sugar, honey, and margarine/butter. Beat with an electric mixer until well blended. Slowly add the flour, baking powder, and salt, and mix well.
Spoon the batter into the cups. Bake for 20 minutes. Remove pans from the oven and cool for 5 minutes. Remove the cupcakes and cool on a rack. When completely cool, frost or sprinkle with powdered sugar.
Store in an airtight container for up to 2 days, or freeze for up to 3 months.
The image and recipe are stolen from this food blog: http://bread-and-honey.blogspot.com/ which is totally worth checking out.
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