♥ Vintage Banana Split Cupcakes

Difficulty: ♥♥
Ingredients:
140g of all purpose flour
110g of superfine sugar
125g of non-salted butter (chopped and room temp.)
1 teaspoon of vanillin
1 teaspoon of oil
1 teaspoon of salt
1 teaspoon of potato flour
2 spoons of baking powder
2 or 3 fresh eggs
1/2 cup of milk
3 or 4 well riped and mashed bananas


Instructions:
You know what? Sometimes I come to buy bananas, but after a while they become way too ripe for us to eat. So, since we don't like wasting things...I thought they would be a fantastic ingredient for my cupcake recipes. So here you are..you'll love them! ♥

Pre-heat the oven at 250°. Put the flour, the sugar, the vanillin, the potato flour, the baking powder, the butter (it is REALLY important that it's at room temperature!!) in the mixer. Start mixing at medium speed for at least three minutes. Then, start adding milk, bananas and eggs (one at once, for every egg you put in, you have the mixer going for a few moments).
Once all the ingredients are in, keep mixing for other three minutes. Make sure the mixture is very smooth and creamy.

Now take the cupcake pan and insert the paper boxes in the holes. Strain the mixture till you reach the half of the paper box. (don't worry! with baking cupcakes will reach the edges!)
Set the oven at 180° and bake the cupcakes for fifteen minutes.
Once baking is over, put them out of the oven and let them rest for ten minutes, then pull them out of the pan. And you're done! I usually wait at least thirty-fourty minutes before icing.

Frosting: for this particular recipe I suggest a yummy and tasty Chocolate ButterCream Frosting. Actually, it's not difficult to make as it relates to the classic buttercream frosting recipe except for the adding of chocolate.

Ingredients:
125g of non-salted butter (chopped and room temp.)
250g of icing sugar
2 spoons of cocoa powder
2 spoons of really hot water

Instructions:
Put the butter in the mixer and mix it for a few minutes. You should have your butter as whiter as possible. Add half of icing sugar and mix for two minutes. Put the rest of the sugar and have another two minutes mixing. Once the mixture seems very smooth and creamy, add the cocoa powder and the hot water. Mix it again till blended.

Once your done, fill up the icing bag with the mixture and let your imagination fly!
The final touch I usually give to these cupcakes its a little cherry on their top. I don't know if it's just me, but it gaves that vintage style I love so much! Enjoy!