Although you wouldn’t know it based on the recent chronicles of my baking ventures, I am a cupcake person. Indeed I am. Leave Amanda to her healthy bran muffins; I want a cupcake filled– and frosted!– with sugary goodness.
So when I realized this morning that my remaining two bananas were wonderfully brown, I knew what I wanted to bake: banana cupcakes. Amanda and I made these, oh, probably two or three years ago from Martha Stewart’s recipe, so I decided to use it again (although, I admit, I don’t particularly remember how our earlier attempt turned out). Martha calls for 1 and 1/2 cups of mashed bananas, which she translates to about 4 bananas. As I only had two, I simply halved the recipe. (Incidentally, I ended up with seven cupcakes instead of six, as one would expect. Not that I mind.)
