chocolate banana cupcakes with buttercream frosting

banana chocolate with buttercream frosting

Next in my little tea-series are mini cupcakes!

While I think that tea, sandwiches and scones are the most essential part of a tea party, mini bite-sized cupcakes are a great thing to have if you have extra time to make them. They're a great compliment to the savory sandwiches and are a nice sweet treat to enjoy with your tea. They're also adorable and another lovely way to decorate the table. I chose banana chocolate cupcakes because subtle banana flavors really compliment rich chocolate, but you can use whichever mini cupcake is your favorite to add to your menu.

itty bitty
with the cupcakes and cake stand that i made

banana chocolate cupcakes

2 cups sugar
1 3/4 cups flour
1/2 - 3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 eggs
2-3 bananas, mashed
1 cup warm water
1/2 cup milk
1/2 cup vegetable oil
1 1/2 teaspoons vanilla
1/2 cup butter
1/2 shortening
4 cups powdered sugar
1 teaspoon vanilla
2 tablespoons milk
your favorite food coloring color

In a large mixing bowl, combine dry ingredients. In another bowl, combine wet ingredients until well mixed. Add wet to dry ingredients until combined. The batter will be very thin, so I recommend using a deep spoon or muffin scoop when putting the batter in the tins. Bake at 350° for 18-20 minutes (this is for mini muffins) or until a cake-tester comes out clean. Cool cupcakes completely.

In a cold mixing bowl, cream butter and gradually add the shortening. Once combined, add the sugar slowly, one 1/2 cup at a time. If the frosting is really think, add a tablespoon of milk to thin it out a little bit. Once combined, add 2-3 drops of your favorite food coloring color to give the frosting a fun spin. Pipe/spread the frosting onto the cooled cupcakes and serve!