Today, I more than made up for my Spartan breakfast with savory treats from Seoul Patch SF @ Rocketfish.
Yet another one of their cool sign designs.
I also baked more cupcakes in order to get rid of my overripe bananas. Just one more overripe banana to finish off.
Breakfast: Oatmeal with banana, maple, and flax
Lunch: Fancy kimbap appetizer with seaweed, kkennip (sesame leaf), kimchi, gochujang (Korean red pepper paste), spicy pork, rice, and cilantro from Seoul Patch @ Rocketfish
Lunch: Jjajangmyun (Korean-style black bean noodles) with crispy pork, kimchi, sweet potatoes, zucchini, carrots, cabbage, and cilantro from Seoul Patch @ Rocketfish
Midday dessert: Funfetti cupcake baked by mystery coworker; found in the microkitchen; moistness inspired me to bake again later
Dinner: Refried beans, mixed greens with vinaigrette, savory sweet potato pot pie, penne with marinara, farfelle with parmeasan cheese sauce, macadamia nut hummus (picture lost somewhere in the cloud)
Dessert prep: Ran out of cupcake liners, so created my own
Dessert: Southern-style banana cupcakes
The last recipe I posted ended up getting quite dry the next day – I’m hoping this Southern-style recipe will stay moister. Also, I’m frosting them with Nutella, as my handmade frosting from last time ended up tasting like chocolate donut glaze.
Southern-style Banana Cupcakes from Smitten Sugar
2 cups all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup (1 1/2 sticks) butter, softened
1 1/2 cups sugar
3 eggs, beaten slightly
1 tsp vanilla
1/2 cup buttermilk
1 1/2 cups mashed ripe banana (about 3 bananas)
To make the cake, heat the oven to 350F. Grease your 9 inch cake pans or line the cupcake pans with liners. Combine the flour, baking soda, baking powder and salt in a medium bowl and stir with a fork to combine well.
In a large bowl, combine the butter and sugar and beat well, about 2 minutes. Add the eggs, one at a time and then the vanilla. Beat well for 2 or 3 minutes, scraping down the bowl occasionally until you have smooth batter.
Using a large spoon, stir in half the flour just until it disappears into the batter. Stir in the buttermilk and then the remaining flour the same way. Quickly and gently fold in the mashed banana and then divide the batter evenly into cupcake liners.
Bake at 350 for 18-20 minutes until the cakes are golden brown, spring back when touched lightly in the center.