This week, my mom left for Asia on a business trip, and my sister went back up to college after spending a week at home for spring break. I asked my mom to take me with her but unfortunately she saw no upside in "letting me loose" upon the streets of Asia to stare at all of the out-of-the ordinary foods on display (while being alone and English speaking). So I packed my bags and not at all grudgingly headed off to Queens to stay with my dad. We're having quite the time here, eating chicken parm and nutella sandwiches for lunch, and driving to school in the morning (although maybe not so much my dad, since this requires him to leave his house at 7:30). Did I say nutella? Yum.
While packing a few of my bags I realized I hadn't blogged about a dessert in the longest time; how could this be, I thought; dessert is an essential (and daily) part of my diet! I can't go on giving off the impression that I'm some healthy eater who only eats baked goods in moderation; pshh, no, I cannot. Resolving to waste no more time, I made banana cupcakes with peanut butter frosting and oh, what a mess they made; I spent the following hour trying to clean the banana out of my KitchenAid mixer because it flew (yes, it flew, as the mixer was on high speed) right out of the bowl. Seeing as I was the only one at my house left (and although I love my dessert, I doubted my ability to go through 12 cupcakes in about 4 days- before they go bad), I packed them up and brought them to school because let's face it, ever since bake sales were banned from schools kids want dessert-y deliciousness more than ever. My friends, no sooner than getting on the bus, had eyed the container in my hands and demanded immediate distribution of whatever it was I had made.
I know I've been sounding like a broken record lately, but I've been on a "recipe roll." These cupcakes were amazing; people I didn't know came up to me in the hallway and told me that they had had a bite of their friend's cupcake, heard I had made it, and had "just wanted to say that it was the best cupcake they've ever had." Us cooks always wave off these remarks, say thank you, and put on a modest face, but you know we know that our food is that darn good. You don't have to tell us twice (and you probably won't be able to, because I wouldn't spare another cupcake).
Banana Cupcakes with Peanut Butter Frosting
from Bon Appetit, April 2010 issue