Roasted banana cupcakes (from Martha Stewart Cupcakes)
Makes 16 cupcakes, or one giant cupcake
  • 3 ripe bananas
  • 2 cups cake flour, sifted
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¾ tsp salt
  • ½ cup unsalted butter, room temperature
  • ¾ cup sugar
  • 3 large eggs, separated
  • ½ cup sour cream
  • 1 tsp pure vanilla extract
  1. Prepare the cupcake pan by greasing with either Pam, Crisco, or Wilton cake release.
  2. Preheat oven to 400 degrees. Place 3 whole unpeeled bananas on a baking sheet and roast for 15 minutes. The peels will darken. While you wait, sift together the cake flour, baking soda, baking powder, and salt. Remove bananas from the oven and let cool before peeling.
  3. For the remainder of the recipe, reduce the oven temperature to 350 degrees.
  4. With an electric mixer, on medium to high speed, cream the butter and sugar until pale and fluffy. Add the egg yolks, one at a time, beating until each egg yolk is incorporated. Add the roasted bananas, and beat to combine. Add the flour mixture in 3 batches, alternating with two additions of sour cream. After each addition, beat until combined. Add the vanilla.
  5. In a separate bowl, whisk the egg whites to soft beaks with an electric mixer. Fold ⅓ of the whites into the batter to lighten. Gently fold in the remaining egg whites in two batches.
  6. Pour the batter into the giant cupcake pan, putting slightly more batter in the top half than in the bottom half. Cook in the oven for about 20 minutes, until a cake tester inserted in the middle comes out clean. Since this is a giant cupcake, it may need more time, but I would start with 20 minutes and then just keep checking until the tester comes out clean. As soon as it comes out clean, the cake is done.
Recipe by It's Always Someone's Birthday at