Wrappers available at http://lisasu.etsy.com
Variety is another reason why I love wedding cupcakes. Rather than picking one or two flavors for your cake and hoping it'll please everyone, you get to pick a variety of flavors for your cakes and experiment with some non-traditional options. In that mix, why not include a banana cake by dorie greenspan (see recipe below) ? Put your cake in sweet yellow wrapper to properly show it off.
Dorie's Banana Cake
INGREDIENTS
* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda* 1/4 teaspoon salt* 1 stick (4 ounces) unsalted butter, at room temperature* 1 cup sugar* 1 teaspoon pure vanilla extract* 1 large egg, at room temperature* 2 very ripe bananas, mashed (about 3/4 cup)* 1/2 cup sour cream or plain yogurt* 3 ounces chopped chocolate, optional
PROCEDURES
1. Getting ready: Center a rack in the oven and preheat the oven to 350°F. Generously butter 12 regular-size muffin cups.
2. Whisk the flour, baking soda and salt together.
3. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then the egg, beating for about 1 minute. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don't be disturbed if the batter curdles), all the sour cream and then the rest of the flour mixture. Stir in the chopped chocolate by hand. Divide the batter evenly among the muffin cups.
4. Bake the little cakes for about 28 to 32 minutes, or until a knife inserted into the center of the cakes comes out clean. (The cakes will rise above the muffin cups, dome and then spread out and flatten beyond the cups—that's fine.) Transfer the muffin tin to a rack, cool for 3 minutes, then gently turn the little cakes out of the tin. Cool to room temperature on a rack.
Storing: Wrapped airtight, the little cakes will keep at room temperature for 2 or 3 days or in the freezer for up to 2 months.
Adapted from a recipe by Ellen Einstein in Baking From My Home to Yours, written by Dorie Greenspan
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