I took my favourite Banana Bread recipe and twisted it up again to create these delicious banana orange cupcakes with orange cinnamon frosting. I wanted to make something for my sister-in-law and brother-in-law who are visiting from Virginia Beach. We ate them just after they were cooled and frosted but I think they'd be even better the next day. I always like banana bread better after it's had a chance to sit around for several hours. But maybe that's just me. Either way this recipe is a keeper! Oh, and I forgot to put in the baking powder but I added it to the recipe below. That's probably why they didn't rise as well as they should have. Oopsie!
Makes 12 cupcakes
1 cup all purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cups sugar
1 tablespoon grated orange zest
1/4 cup canola oil
1/4 cup 2% milk (or buttermilk)
Juice of 1/2 a large orange (1/4 cup maybe)
2 medium ripe bananas, mashed
1 teaspoon vanilla
1/2 cup shortening, softened
1/2 cup butter, softened
1 teaspoon cinnamon
2 tablespoons fresh squeezed orange juice
1 cup confectioners sugar (or more)
Preheat oven to 350F and line 12 muffin cups with paper liners.
Combine flour, baking soda, baking powder, salt, sugar and orange zest in a large bowl. I whisked them together in the bowl, then make a well in the centre.
Combine the oil, milk, orange juice, mashed banana, egg and vanilla with a fork until well combined.
Add the wet mixture to the dry and mix just until combined.
Divide the batter among the muffin cups and bake for 20 minutes or until a tester comes out clean. Set aside to cool completely before frosting.
To make the frosting; combine all ingredients, except for confectioners sugar, in a large bowl and beat on medium speed until well combined and fluffy. Add the sugar and beat again until fluffy. If it doesn't seem stiff enough you can add more sugar. Frost the cooled cupcakes.