Roasted Banana Cupcakes

What I enjoyed best about these cupcakes was trying a new technique for flavor which came from roasting the bananas, which intensified banana taste.  I am partial to most banana treats including just the fruit themselves.  Little by little, I recently polished off a Ben & Jerry's pint of Chunky Monkey with threats that if anyone touched it there would be death.  I can't get enough of that banana ice cream!  So not only was I intrigued with this recipe in regards to roasting the bananas, but the allure of the honey cinnamon frosting sealed the deal and I made these with no complaints.  The cake itself is divine and super moist.  Very addictive, if I do say so myself.  While I am nothing close to a pastry chef, the piping didn't turn out too bad but I definitely need to work with my pastry bag and tips a bit more!  I topped each one with a sweetened dried banana chip for a fun crunch.  They were a big hit not only with both of the kids (picky son included!) but also with The Brit.  Always a plus!

Adapted from Martha Stewart's Cupcakes

Cupcakes:

3 ripe bananas

2 cups cake flour (not self-rising), sifted

1/2 tsp baking soda

1/2 tsp baking powder

3/4 tsp salt

1/2 cup (1 stick), room temperature

3/4 cup sugar

3 large eggs, separated

1/2 cup sour cream

1 tsp pure vanilla extract

Preheat the oven to 400.  Place 3 whole unpeeled bananas on a baking sheet and roast for 15 minutes (the peels will darken).  Set aside and let cool.  Peel when cool.

Sift together the cake flour, baking soda, baking powder and salt.

Reduce the oven to 350 and line muffin tins with paper liners.

With an electric mixer on medium-high, cream the butter and sugar until pale and fluffy.  Add egg yolks one at a time, beating until each is incorporated, scraping down sides of bowl as needed.  Add the peeled roasted bananas and beat to combine.  Add flour mixture in three batches, alternating with two additions of sour cream, and beating until just combined after each.  Beat in vanilla.

In another bowl, with an electric mixture on medium speed, whisk egg whites to soft peaks; fold in one-thrid of whites into the batter to lighten.  Gently fold in remaining whites in two batches.

Divide batter evenly among lined cups, filling each 3/4 full.  Bake about 20 minutes or until a cake tester comes out clean.  Transfer to wire racks to cool completely.

Honey Cinnamon Frosting:

2-1/2 cups confectioners' sugar

2 sticks unsalted butter, room temperature

2 tablespoons honey

1/4 teaspoon ground cinnamon

In a medium bowl, using an electric mixer, beat the butter until fluffy. Add in the honey, and ground cinnamon until smooth, 4 to 5 minutes.