Peanut Butter and Julie

Bailey's Banana Colada Cupcakes

Holiday travel, what did I ever do to you?  Must you always taunt me with your weather delays, lost luggage, and apathetic airline personnel?  Can't we have one, just one, holiday season where I don't feel compelled to utter statements like "I'm never flying again!" and "Maybe we should rent a car and drive the rest of the way."??

Yes, Eric and I took a little cross-country jaunt to spend the Christmas holidays with my parents in South Carolina.  Packing done?  Check.  Dogs in the kennel?  Check.  Flight on time?  Big miraculous check. 

For the first leg of our flight, everything was hunky-dory (assuming that you don't include the in-flight cuisine.)  Then, we arrived in Atlanta.  In fact, we arrived in Atlanta earlier than expected, which dissolved my anxiety regarding our tight connection to Savannah. 

Four hours later, as we boarded our flight, I laughed at my foolishness.  Of course our connection would be delayed.  How silly of me to actually think that it would be on time.  An hour after that, we arrived in Savannah, but our luggage was likely somewhere near Poughkeepsie.  I can't say for sure though.  The cheerful cracker-jack airline representative couldn't seem to find it anywhere in the system.  It finally turned up a day and a half later, looking as though it had faced off with an angry bull.

Oh, and did I mention that my laptop broke on the flight?  Something about a motherboard and the cost of repair exceeding the cost of a new laptop, blah, blah, blah.  Just fix it already!!!  I. Cannot. Function. Without. My. Computer!!!  Honestly, the guy from the Best Buy Geek Squad could have told me just about anything, and I would have believed him.  He had me pegged as a non-techie from the get-go when I asked what an external hard drive looks like because I wasn't certain if I had one at home.  So, that's what I did on the first day of my Christmas vacation.  Jealous yet?

Luckily, we had a full nine days of rest and relaxation at my parents' home before we even needed to think about our 6:30 a.m. return flight home.   I had planned to do some serious blogging during the trip, but between the broken laptop fiasco and my parents' jam-packed social schedule, I barely had time to log on.  They've only lived in their new home for six months, and I think that my mom is already friends with half of the South.  I  wouldn't have been the least bit surprised if Paula Deen had shown up for Christmas dinner bearing a big plate of creamed butter.  I, on the other hand, have lived in the same house for six years and barely know my neighbors.  That's Vegas for you. 

After we returned home, I really didn't feel like cooking until I got the house organized, so we went out the first two nights.  We decided to try a new locals place, Elements, which we had heard some buzz about.  When we arrived at this hole-in-the-wall, we learned that their claim to fame is the "World's Longest Martini Menu." Just what we needed. I'm pretty sure that they are telling the truth about this.  Do you have any idea how long it takes to read through 252 martini names and descriptions?  While many caught my eye, I was in the mood for something tropical, something that channeled warm breezes and sun-tanned skin to combat the chilly December night (well, chilly for Las Vegas.)  I found a concoction that reminded me of the drinks that Eric and I had during our trip to the British Virgin Islands, a Bailey's Banana Colada. 

Although I could have had about a dozen of these harmless-tasting drinks, I was the designated driver, so I stuck to just one.  It did, however, inspire me to create one last sinful treat to share with readers before they kick off their 2010 resolutions. These cupcakes contain all of the flavors from my new-found favorite cocktail: banana and toasted coconut cupcakes topped with a rich Bailey's buttercream.  Certain to complement your champagne toast! Here are a few extra tips for preparing these scrumptious spiked cupcakes:

• Pureeing the bananas before adding them to the batter helps to distribute the flavor evenly and to keep the cupcakes nice and moist.  If you prefer to find a few banana chunks in your cupcakes, you can pulse the processor instead of puree.
• If Irish Cream isn't your thing, then try a buttercream flavored with Kahlua, Frangelico, Amaretto, or even Godiva Chocolate Liqueur.  Replace the Bailey's in the recipe with 2 parts whipping cream and 1 part your chosen spirit.  For example, if you need 6 tablespoons of Bailey's, use 4 tablespoons cream and 2 tablespoons Amaretto.  See?  Math can be fun!
• The cupcakes can be baked in advance and frozen for up to 1 week.  Store them in airtight zip-top bags and defrost at room temperature a few hours prior to decorating.  These cupcakes are best eaten the day they are frosted.
• For a decorative garnish, try some toasted large-flake coconut or some caramelized banana chips (as shown in the photos.)  For the banana chips, place 1 cup of white sugar in a dry medium skillet set over medium-low heat.  Cook the sugar, stirring with a fork, until the crystals start to melt.  Continue to cook, stirring, until the mixture is smooth and it has turned a deep caramel color.  Remove the skillet from the heat.  Working quickly, drop dried banana chips, a few at a time, into the caramel and stir to coat.  Remove the chips with a fork and place on waxed paper to harden.  Repeat with remaining chips and caramel.

Bailey's Banana Colada Cupcakes

Makes 24 cupcakes

Ingredients:

For the cupcakes

3 large ripe bananas, peeled

1/2 cup butter, room temperature

1 1/2 cups sugar

1/4 cup safflower or canola oil

4 large eggs

3 cups cake flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1/2 cup buttermilk

2 tablespoons Bailey's Irish Cream (optional)

1 teaspoon vanilla extract

1/2 teaspoon coconut extract (optional)

1 1/2 cups shredded, sweetened coconut, lightly toasted

For the Bailey's Buttercream

1 pound butter, softened

6 cups confectioner's sugar

12 ounces white chocolate chips, melted and cooled

1/2 teaspoon salt

1 tablespoon pure vanilla extract

6-8 tablespoons Bailey's Irish Cream

Caramelized banana chips (optional)

Prepare the cupcakes:  Preheat the oven to 350F degrees and line two 12-cup muffin tins with paper liners.  Place the bananas in the work bowl of a food processor; process until very smooth.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes.  Beat in the oil until combined.  Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Beat in the banana puree.

In a medium bowl, whisk together the cake flour, baking soda, baking powder, salt, cinnamon, and cardamom.  In a small bowl, whisk together the buttermilk, Bailey's, and both extracts.  Add the dry ingredients and the buttermilk mixture to the batter in two additions each, alternating and mixing after each addition.  Stir in the toasted coconut.

Divide the batter among the prepared muffin tins, filling each about 2/3 full.  Bake the until the cupcakes are puffed and lightly golden, about 15 minutes.  Transfer to a wire rack to cool completely.

Prepare the buttercream:  In the bowl of an electric mixer fitted with a paddle attachment, beat the butter with the confectioner's sugar at low speed until combined.  Increase the speed to medium, and beat until the mixture is light and fluffy, 3 minutes.  Add the cooled melted white chocolate and beat until combined.  Mix in the salt and the vanilla extract.  Add enough of the Irish Cream to the mixture to reach your desired flavor and piping consistency (the more the better!!)  Pipe or spread the frosting onto the cooled cupcakes, garnish as desired, and serve!

Rich Brownie Cupcakes with Candy Cane Buttercream

Well, apparently that last post took a lot outta me.  It did take me something like a bazillion hours (roughly) to put together, so a brief blogging hiatus would be expected.  But here I am, a full two weeks later, writing my next post.  Where-oh-where did the time go? 

To be fair, I've had quite a bit going on.  In addition to the card-sending, house-decorating, and gift-shopping activities that generally come along with the holidays, we hosted visitors for 5 days at our home.  Eric just completed his third go-round in the oh-so-hip sounding Las Vegas Rock 'n Roll Marathon, and his parents were in town for the occasion.  Well, to clarify, his mom ran the marathon too.  I know. Impressive.

In fact, as of now, I think that I have the clear distinction of being the only family member on Eric's side who has never run a marathon.  His dad ran a little race called the Boston Marathon a few years back.  His sister has run in her fair share of 26.2 milers too.  He has a cousin who is a triathlete, not to be confused with the cousin who is a Marine or the one who was once sponsored by a running shoe company. Sheesh! I'm surprised that I wasn't required to run timed sprints before Eric was permitted to marry me :)  

I would love to be able to run a marathon, or even a half, but I've never been much of a long distance runner.  That whole training-in-Las Vegas-in-115 degree-heat thing is kind of daunting too. Who knows though?  Stranger things have happened.  Not many, but a few.  I do love the idea of being able to eat whatever I want and not gain an ounce during training though.....hmmmmm.

The night before the marathon, we hosted a big carbo-loading dinner at our home, complete with lasagna, bread, and the works.  When the conversation turned to marathon running war stories, most of which ended with "Well, I blew out my knee as a result and never ran again.....But good luck tomorrow, guys!", I happily excused myself to get dessert ready.

We haven't done much holiday entertaining this year, so I was happy to have an audience for my latest cupcake creation.  Chocolate is always a safe bet with a crowd, but I wanted to try something a bit different from my usual chocolate cupcake.  I figured that, since the runners would be burning something like 5500 calories the next day, they could afford to eat something more indulgent.  The base of this cupcake is similar to a fudgy brownie, meant to be slightly undercooked.  The minty buttercream is not only festive, but it provides a nice refreshing contrast to the rich brownie.  I believe that it was this cupcake that helped Eric to shave 20 minutes off of last year's marathon time.  You're welcome sweetie! Here are a few extra tips for making these minty-chocolate treats:

• As noted below, the brownie cupcakes are meant to be fudgy as opposed to cakey.  An inserted toothpick should still emerge with a few moist crumbs attached.  The cupcakes are also great served after chilling for a few hours, but add the frosting after chilling.
• To create the red and white candy cane "swirls", as seen in the photos, you will need red food coloring, a piping bag, a small paint brush, and a large star tip for piping.  Dip the paint brush into the food coloring, and paint a stripe on the inside of the piping bag, running from the bottom to the top.  Paint three more stripes, so that you have one on each quadrant of the piping bag.  Carefully place the buttercream into the bag, trying not to disturb the stripes.  Pipe the buttercream in swirls onto the cupcakes.
• An alternative to topping the cupcakes with peppermint candies would be to add brownie cut-outs, such as the one in the photo at the top.  When filling the cupcake liners with the batter, reserve enough batter to make about a 1/2-inch layer in a small, foil-lined baking pan.  Bake this layer along with the cupcakes and allow to cool (chilling for several hours helps too.)  Using small cookie cutters, cut shapes from this layer and place them on top of the buttercream.

Rich Brownie Cupcakes with Candy Cane Buttercream

Makes about 24 cupcakes

For the cupcakes

10 ounces butter

12 ounces bittersweet chocolate, coarsely chopped

6 large eggs

3 cups sugar

1 teaspoon pure vanilla extract

1 1/2 cups cake flour

1 cup cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground cinnamon (optional)

For the Candy Cane Buttercream

12 ounces butter, softened

4 1/2 cups confectioner's sugar

1/4 teaspoon salt

8 ounces white chocolate, melted and cooled to lukewarm

3-4 tablespoons heavy cream

1-2 teaspoons peppermint extract

Red food coloring (optional)

Peppermint candies

Prepare the cupcakes:  Preheat the oven to 350F degrees.  Line two 12-cup cupcake tins with paper liners.  In a medium saucepan set over medium-low heat, melt the butter and the chocolate, stirring frequently.  Transfer the chocolate mixture to the bowl of an electric mixer fitted with the paddle attachment.

With the mixer on medium speed, add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary after each addition.  Beat in the sugar until the mixture is thick and smooth.  Beat in the vanilla.

Sift together the flour, cocoa, baking powder, salt, and cinnamon into a medium bowl.  Add the cocoa mixture to the batter, beating on low speed until combined.  Scoop the batter into the lined cupcake tins, filling each cup about 2/3 full.

Bake the cupcakes for 22-26 minutes, until the tops are puffed and firm and a toothpick inserted into the center emerges with moist crumbs attached (it should not be completely clean--the brownies are meant to be fudgy.)  Let the cupcakes cool for 10 minutes in the pan and then transfer them to a wire rack to cool completely.

Prepare the buttercream:  In the bowl of an electric mixer fitted with the paddle attachment, beat the butter with the confectioner's sugar and salt until light and fluffy.  Beat in the cooled white chocolate until well combined.  Add enough of the heavy cream until the buttercream reaches your desired consistency for piping or spreading and beat on high speed for 1 minute more.  Beat in 1-2 teaspoons peppermint extract (depending on how strong you want the peppermint flavor to be.)  Color with red food coloring, if desired.

Pipe or spread the buttercream decoratively onto the cupcakes and top with a peppermint candy or crushed peppermint candies (for extra decorating suggestions, see the tips above.)