Tuesday, April 12, 2011

Banana cupcakes with peanut butter buttercream frosting

Here’s something different. I baked.
I actually made cupcakes from scratch and they were actually edible!

I give credit to Marguerite, who adapted her recipe from The Craft of Baking. The combination of banana cake and peanut butter buttercream frosting was too irresistible to deny, n’est-ce pas?

But I was making the cupcakes for a party; a dinner party that I knew would be chic because my girlfriend who was throwing it is chic. So my secret weapon…

Bespoke Chocolates.

Each moist, flavorful cupcake got topped with a divine bonbon.

A 70% Columbian dark chocolate truffle. A peanut butter honey square.

A hazelnut praliné. And the famous pretzel-covered sea-salted caramel.

They were chic and delicious.

And if Cowgirl and Butter Lane and The Spot and Tulu's weren't all so close, I might even do it again.

4 comments:

Marguerite said...

Oh my, these are beautiful! Your styling puts mine to shame :)

Les rêves d'une boulangère (Brittany) said...

I really like seeing your own creations this time! They look delicious. You could have fooled me if you said you found these in a bakery

Violette Crumble said...

Nice work! I can't wait to try some of those chocolates when I come home to visit NYC this summer. I never even thought of putting one on a cupcake. Hmmm...

NYC, Style and a little Cannoli said...

great idea..looks really yummy! not good when one can't sleep to see these photos!!