After a VERY long dry spell, it is finally raining! I love rainy days and thunderstorms make me happy. They fill me with a sense of nostalgia and bring back some really precious memories. I am reminded of all the yummy treats my mother would whip up just because it was raining! So to celebrate the rains, I spent the morning reminiscing and baking cupcakes. Also, what better way to commemorate the season of love (oh the rains make me all fuzzy!) 🙂
Even if you don’t like the rains, try these Rainy Day Cupcakes because they will totally lift you up and brighten your day. Enjoy a cupcake or two with your loved ones, and feel the spirit of the season!
These are really easy to make and all you really need is two large bowls. Took me less than an hour to make and less than ten seconds to wolf down a few.
Here is what you need –
A 12-cup muffin pan, paper liners, 1 bowl, a whisk, a measuring jug that holds at least 1 cup, measuring cups and spoons, a fork and a spoon or spatula.
The recipe below makes 8 cupcakes.
For the cakes –
- 1 1/2 cups (195 grams) all-purpose flour
- 3/4 cup (150 grams) sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup (79 ml) vegetable oil
- 1 large egg
- 1/3 – 1/2 cup (79 ml – 118 ml) reduced fat (2 %) milk
- 1 1/2 teaspoons vanilla extract
For the Frosting –
- 1 ripe banana
- 1 stick (1/2 cup) soft butter
- 2 cups (400 grams) powdered sugar
- 1 teaspoon vanilla extract
Heat oven to 400 degrees F (205 degrees C). Line 8 standard-size muffin cups with paper liners. Add 1 to 2 tablespoons of water to the 4 empty muffin cups (this helps to make sure the muffins bake evenly).
- Combine flour, 3/4 cup of the sugar, baking powder and the salt in a large bowl with a whisk. Whisk well.
- Next, add vegetable oil to a measuring jug that holds at least 1 cup. Add the egg then fill the jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk). Add vanilla extract and whisk with a fork until combined.
- Add milk mixture to the bowl with flour and sugar then use a fork to combine. Do not over mix.
- Spoon the batter into the paper liners. I generally use an ice cream scoop so that all my cup cakes turn out the same size.
- Bake these for about 15 to 20 minutes or until tops are no longer wet and a toothpick inserted into the middle of a cake comes out with crumbs and not batter.
- Once done, let them cool on a wire rack and work on your frosting.
I decided to make Banana Buttercream frosting and although I have never made it before, it turned out quite well. In fact, it was so good that I think I prefer it to any other kind!
- With a hand mixer, cream together the banana, butter and vanilla extract.
- Beat in the powdered sugar one cup at a time, until you have a rich and creamy frosting. I added some blue food coloring but you can choose to not add any.
- Frost your lovely cakes and prepare to watch them get demolished.
This one is for all my loved ones out there.
Love, hugs and kisses!