Ava and I made Roasted Banana Cupcakes with Honey-Cinnamon Frosting for Tom’s 30th birthday, which is today. Happy birthday, Tom!
The recipe, from Martha Stewart Cupcakes, starts by roasting whole, unpeeled bananas in an effort to increase their sweetness. As a result, the recipe has a bit less sugar than other cupcake recipes. The final step is to incorporate beaten egg whites into the batter. I can’t quite master this technique–I either over-process the batter and eliminate any potential for the fluffiness that should result, or I don’t go far enough and end up with lumpy cakes. Any tips out there? This is a great recipe otherwise!
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