Thursday, March 12, 2009

birthday muffins / cupcakes / "raisins cake"

Whatever you want to call them, they're yummers. Matthew turned THREE two days ago (can't believe it!) so I wanted to make his favorite dessert ("raisins cake" - ie. banana bread studded with raisins). I added a birthday twist - banana quickbread-turned-muffins-turned-cupcakes-with-peanut-butter-frosting. (Adorable "Happy Birthday" plate courtesy of his godmother, Holly.)

I've been experimenting for years with banana bread (ie. quickbread ie. basically banana cake) and I've got it down to an art now, though I do keep adding little extras every time, and this birthday batch was no exception.

The original recipe comes from my grandma's Cooking in Circles book (as did my tuna croquettes the other day), but as with all recipes in my possession, I'm in a state of constant tweakiness. Just can't leave 'em alone.

So here's how I did it this time. (Makes 12 muffins plus one mini-loaf.)

You'll need:

2 c. sifted flour (can use 1 c. white and 1 c. whole wheat or whatever your favorite combo)
1/2 c. butter
1/2 c. sugar
1/2 t. salt
2 eggs, well beaten
1 t. baking soda
3 bananas, mushed and smushed
1/2 c. cinnamon chips (thanks again, Kim!)
1 c. raisins
1 t. yummy homemade vanilla extract (if you're lucky enough to have received a jar of it from Kat, like I did the other day, then you're vanilla-blessed)
3 T. plain, natural yogurt
2 T. molasses

Do this:

Preheat oven to 350 F/180 C. Oil your muffin tins and your one mini loaf pan. Cream your butter, sugar, molasses, vanilla, and yogurt, and then add salt and eggs. Add the flour and then the mushed and smushed bananas. Stir in the raisins and cinnamon chips - not overmixing - and then fill your tins about 2/3 full. Chuck 'em in the oven and check after 15 minutes or so.

Let them cool a bit, remove from the pan, and then allow to come to room temp before frosting with this amazing Ina Garten peanut-butter creamy delectable lick-the-beaters icing (using prized imported confectioners' sugar from Kim). Half an icing batch will do you just fine for the 12 muffins/cupcakes/raisins cakes. Add some raisins on top for extra sweeeeeeetness and just because your newly three-year-old loves them.

Happy birthday, Maffew! You're my special little raisin cake. Mama looooooves you!


K and S said...

Happy Birthday! Glad I was able to help in "making" the cake :)

Abigail (aka Mamatouille) said...

Thanks again, Kat, for the yummy vanilla extract - and I'm using the ground flax seed in my breadmaker bread - it's lovely!

FOODalogue said...

...and congratulations to Mamatouille! And Papatouille!

Anonymous said...

Fun birthday treat!

Abigail (aka Mamatouille) said...

Joan - thanks! :) I can't believe it's been three years already!

Duodishes - it was fun! Thanks! :)

Reeni said...

Happy Birthday, Matthew! Your birthday cakes look so yummy, especially with PB icing!

Abigail (aka Mamatouille) said...

Reeni - Matthew loves bananas, raisins, and PB, so it just all came together really nicely for him! :)

Cate said...

oh happy belated bday! these cakes look fantastic. happy happy to the whole raisin family--3 is such a fun year.

Rachael Hutchings said...

Happy Birthday Matthew!!!

Abigail (aka Mamatouille) said...

Cate - I am so excited about Maffa being 3! Can't believe it!

Fuji - I'll pass on your birthday wishes to the Maffa bean! Thanks!

Kim said...

I'm so glad we got to contribute to Matthew's birthday Day!

Abigail (aka Mamatouille) said...

Kim - thanks again for the special treats! What a wonderful surprise that was - and they are still going...

Maggie said...

Happy Birthday Matthew! The cake sounds perfect. I love all the cinnamon chips and molasses. What a great combination with bananas and raisins!

Abigail (aka Mamatouille) said...

Maggie - thanks! I'll tell Matthew you said happy birthday - we're actually still celebrating because his UK grandma and grandpa are coming next week and we'll do some more fun birthday stuff with them, too.