hi thanks for this could you please post approx number of cupcakes this would make also in your opinion is this cake sturdy enough to use for a sculpted or layered cake?

THanks :)

This recipe makes approx. 18 standard size cupcakes. As for sculpting I am not comfortable answering that as I have never carved a cake. I think a layered cake would be fine however. HTH

I was able to make 24 cupcakes with this recipe. I think my molds might be a little smaller or maybe i didn't fill them enough. They are delicious, nice and sturdy cake too! Cake Breezy, I think you can definitely make a layered and sculpted cake out of this. I didn't use extract though, I used 2 bananas so maybe that added to the sturdiness? thanks for the recipe luvbuttercream!

I also used 2 bananas and no extract... I am glad you liked them caferock05. I was leery with banana cupcakes but I was sold when I smelled them baking...LOL

thx ill be making tomorrow :)

For fun, I'm going to try tiny bundt cakes out of this.

Love this recipe. Made mini cupcakes for granddaughters school, with chocolate peanutbutter ganache. Big hit with the 4 yr old crowd LOL. thank you so much

Hi would you be willing to share the recipe for the Peanut Butter Swiss meringue buttercream topping this sounds good

Here is a recipe for Peanut Butter Meringue Buttercream (adapted from Confetti Cakes For Kids)

5 oz. granulated sugar 3 egg whites 1 1/2 sticks softened butter, cut into cubes A splash of vanilla 3 heaping T creamy peanut butter

1. Whisk together the sugar and egg whites in the top part of a double boiler. Whisk continuously over a pan of simmering water until the mixture is hot to the touch, making sure not to let the eggs cook. 2. Quickly scoop the sugar-egg white mixture into the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until the mixture has cooled and formed a stiff meringue. 3. Stop the mixture and switch to the paddle attachment. Add the butter on medium-low speed, one cube at a time. Wait for each piece of butter to be incorporated before adding the next one. Turn up the mixer and mix until fluffy. Add a splash of vanilla. 4. Add the peanut butter and mix it in on low speed. Scrape the bowl and then whip at medium speed until smooth, light, and fluffy. If the consistency is too liquid, you can refrigerate it and then re-whip.

Thank you for the recipe I was trying to find which one I used.

Awesome thanks so much for sharing : ) My 2 year old is in love with Bananas so he will be thrilled.

sweet! def going to try this one!! i am so excited!! thank you.. an thanks to everyone who commented, it really helps!!

xoxo

hi..noob here from manila..shaken buttermilk is literally buttermilk(powder) then shake to loosen granules?or more like sift?

I bought buttermilk as a liquid. And then I shook it up real well to add air.

I LOVE this recipe. I used two bananas as well rather than an extract. Everyone LOVED it. I used a honey and cinnamon cream cheese frosting and it was delicious. Here's the link to the frosting: http://www.sweettoothsweetlife.com/2010/07/14/banana-cupcakes-honey-cinnamon-cream-cheese-frosting/

Osgirl: I am so glad you loved it!!

Thanks so much I cant wait to try these! :)

can we omit the egg yolks and just use 2 or 3 eggs??

So good... I think I am just going to use some vanilla buttercream I have for them this time. My son was so excited to help mommy use up the icky brown bananas and even more excited once they were baked not to mention how good my house smells right now!