I’m afraid I’m gaining quite a reputation at work…
Thankfully (hopefully), it’s a good one and usually results in cupcakes. At least once a week someone stops by my desk to not-so-subtly suggest a new treat that they’d like to mysteriously appear in the office break room. Sometimes, they send an email instead. Sometimes, they just shout ingredients at me from across the parking lot at the end of the day. It’s very odd. I’m sure my boss wonders what kind of person they hired.
To be fair, I did warn them when they hired me:
Interviewer: So, what kind of skills would you bring to our office?
Me: Well, I’m a fast learner and hard worker. And I make a mean cupcake.
Interviewer: You’re hired
So I suppose they shouldn’t be surprised when “bananas and walnuts” is shouted across the parking lot in my general direction. I suppose it’s also my fault for setting a precedent for special requests. But hey – that’s where I get all the good ideas. I don’t actually have any of my own – usually someone yells ingredients and ideas at me and I run with it.
And usually it turns into something really, really yummy.
Like these yummy banana honey nut cupcakes. Even the Saurus couldn’t wait for them to finish baking so that he could devour them for breakfast, lunch, and dinner. (Side note: there are now baby handprints and drool marks on my oven). Because who doesn’t love a cupcake that is pretty much just banana bread made with honey-roasted walnuts and topped with cream cheese frosting?!
- 2 overripe bananas, mashed
- 1 C pure cane white sugar
- 2 eggs
- 2 tsp vanilla
- 3/4 C sour milk*
- 2 1/2 C flour, sifted
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 C honey roasted walnuts
- 8oz cream cheese, room temperature
- 1/4 C butter, room temperature
- 2/3 C superfine sugar (regular white sugar is okay too)
- 1 tsp vanilla
- 1/3 C honey
- 3/4 C heavy cream
- Preheat oven to 350F
- Beat the bananas and sugar until creamy. Beat in eggs and vanilla until well-combined.
- Alternate adding the dry ingredients (flour, baking soda, baking powder, and salt) and sour milk and mix gently, just until combined.
- Fold in the honey roasted walnuts
- Fill prepared cupcake tin 3/4 full of batter. Bake at 350F for 15-20 mins or until toothpick inserted in the center comes out clean.
- Allow to cool on a wire rack.
- Honey Cream Cheese Frosting
- Whip cream cheese, butter, sugar, and vanilla on medium speed until creamy. Mix in honey
- Gradually pour in the cream and increase speed to high. Continue to whip until still peaks form.
- Spread onto cooled cupcakes and top with more honey roasted walnuts.
- *to make sour milk, whisk 1 Tbsp white vinegar into 3/4 C milk and set aside for 5 mins or so until gross-looking