Cardamom reminds me of my Grandma. Her mother was from Denmark and she used to make Danish aebleskivers with cardamom, a unique flavor. I have been wanting to use cardamom in something and saw some very ripe bananas on my counter, ta dah!
Cupcakes:
1/2 cup butter, softened
1½ cups sugar
2 eggs
1 tsp vanilla extract
1 cup mashed ripe bananas (I used 3 bananas)
1/4 cup buttermilk
2 cups flour
1 tsp baking powder
3/4 tsp baking soda
1 tsp cardamom
1/2 tsp salt
1 cup chopped walnuts
In a large bowl, cream butter and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda, cardamom and salt; add to banana mixture. Fill 18 paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Remove to wire rack and cool completely.
Frosting:
1/4 cup butter
1/3 cup shortening
1 ¼ cups powder sugar
1 tsp vanilla
milk
Cream butter, shortening and vanilla. Add powder sugar and milk to make a thick frosting consistency. Pipe frosting onto cooled cupcakes. Sprinkle with chopped walnuts and add a dried banana if desired.
If you are interested in Demarle bakeware such as the Muffin Tray please visit my Demarle at Home Personal Website at kristen.demarleathome.com or simply click on the Demarle at Home logo below.
