Something Yellow.

No, it’s not bananas. It’s lemon. J. Cam had a birthday this week so naturally I scoured my regular sites for homemade cupcake recipes. I have made cupcakes three times before. My favorite so far has been Sally’s Baking Addiction killer Death by Chocolate cupcake recipe that I made last Christmas. However, since Jennifer is fasting from chocolate for Lent that wasn’t really an option. The next thing to come to mind was lemon. It’s sweet, simple, classic. Plus the weather’s been beautiful in Oregon. And happy spring!

IMG_6322There are only five of us in class so I halved her recipe. It made six and Boston and Aaron split the last one. I can always count on college students to help me finish dessert leftovers.  The one thing I don’t have a clue about is frosting. I am too freaked out to make my own buttercream considering the high amount of butter(obviously). However, I didn’t want to leave these unfrosted so I just microwaved some Betty Crocker because I saw that in a youtube video. It was pretty much just me and a knife and man can you tell. Oh well! That’s what the sprinkles are for. Maybe I’ll invest in piping bags later.

IMG_6321

Lemon Cupcakes

Slightly adapted from Sally’s Baking Addiction

Yields enough cupcakes for one professor and 5 music students

1/4 cup butter, softened to room temperature

1/2 cup granulated sugar

1 large egg, room temperature

1 teaspoon vanilla extract

3/4 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/4 cup milk*

zest of one large lemon

2 tablespoons lemon juice

Preheat the oven to 350F degrees. Set muffin tin with cupcake liners.

In a medium bowl, cream together butter and sugar with a handheld mixer. After 2-3 minutes, add egg and vanilla extract. Scrape down sides of bowl with spatula as needed.

In another medium bowl stir together flour, salt, and baking powder. Add the dry ingredients to the wet in three additions, making sure to beat on low speed after each addition. Beat in the milk, lemon zest, and lemon juice. Be careful not to overmix the batter.

Pour batter into six cupcake liners and bake for 18-20 minutes, or until a toothpick comes out clean. Remember to cool before frosting.

*I used the Simple Truth Coconut Milk because that’s what I buy. It worked great. I assume regular, soy, or almond would work in place of that.

So there you have it. Lemon cupcakes. A nice change from my usual chocolate chip/banana muffin routine.

IMG_6323

Chester wanted in again. But being a well-behaved golden, he didn’t smash his face into these cakes (unlike what my little bichon yorkie would have done had he been that close).

Happy baking.

Liz

Banana Biscuits

Nanerz. You know, like bananas. Nanerz.

I’ve just been going crazy with the banana’s lately. I’m not sorry because bananas are so useful and lovely. They may be the most versatile fruit. I’ve actually been meaning to make different kinds of quick bread, like sweet potato or zucchini. But once again, I had brown bananas and I couldn’t help but make something out of them.

DSC_0933_

The pictures in this post were taken on a wonderfully sunny day here in Portland. It’s been absolutely dreamy. Like short-sleeve-blouse-and-comfortable dreamy. Today Oregon went back to being Oregon, but I think we’ll see the sun again soon.

DSC_0930

In my opinion, these soft treats resemble more of a biscuit than a scone. The recipe I adapted it from called it a scone. They definitely did not come out scone like, but were still great nonetheless. Plus, banana biscuits aren’t something you hear about and I’m one to appreciate unconventional living.

Banana Biscuits

Adapted from King Arthur Flour

1 1/2 cups all purpose flour

1/2 tablespoon baking powder

1/4 teaspoon salt

2 tablespoons sugar

4 tablespoons butter

2 bananas, mashed

1 teaspoon vanilla extract

3/4 cup milk

Preheat the oven to 425 F. Prepare a baking sheet with nonstick spray. Keep butter in the fridge. Combine flour, baking powder, salt, and sugar in large bowl. In a separate bowl combine mashed banana with vanilla extract and 3/4 cup of milk. Take the butter out of the fridge and cut into slices. Work the cold butter into the flour mixture until it is crumbly. Add the banana to the flour mixture and stir until combined. Place the dough onto a well-floured surface and knead 10 times. Use flour to keep it from sticking. Press the dough into a 6″-8″ diameter circle. Use a biscuit cutter, cup, or knife to form 6 circles. Place the biscuits onto the prepared baking sheet and cook for 14-16 minutes, or until golden brown.

I wish I could promise not to post something banana flavored next time, but I can’t. Bananas aren’t even my favorite. Apples are totally my favorite. And peaches in the summertime. But great peaches aren’t available year round and apples don’t last long in my fridge.

Alright friends. Go out and make banana biscuits.

Happy baking!

Liz