Though we usually only post one cupcake recipe a month for the Martha Stewart Cupcake Club, we had an optional bonus round for September! The cupcake selection was banana-pecan cupcakes and since I had all of the ingredients on hand, I decided to jump in on the fun!
The full recipe makes 28 cupcakes but I decided to make 1/3 (mainly because the eggs divided by 3 nicely) and got 11 cupcakes. I used my hand mixer and the recipe came together quickly. I did burn the pecans the first time I toasted them but that’s what I get for not setting my oven timer! The recommended frosting is a caramel buttercream, which sounded amazing (and I do hope to try it soon), but I went with the cream cheese frosting we made earlier this month because it was a bit less complicated to throw together and I already knew it was delicious! I also used my Halloween cupcake liners – it’s almost October and I decided that made it ok 🙂
I am not a big pecan fan, but I did try one of the cupcakes and thought it was delicious! Lots of banana flavor, great texture and quite moist. I gave the rest of the cupcakes away this morning so I’ll have to report back when I hear what the recipients thought. This is a terrific book so I definitely recommend picking it up! Though we aren’t posting the recipes on our sites, you can find it here if you want to give it a shot; be sure to visit our site to check out the other bakers’ cupcakes!
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