This month I'm guest hosting the Martha Stewart Cupcake Club (MSCC) and I chose roasted banana cupcakes on page 140-141. As you know I love bananas and I was intrigued by roasting the bananas first before adding it to the batter. Martha says it gives the cupcakes a more pronounced banana flavour and keeps the cakes very moist. All I can say is she is right! These cupcakes are absolutely delicious even if you don't like bananas! The honey cinnamon frosting is absolutely divine and pairs well with the banana cupcake. Definitely one to make again.
If you are interested in joining in MSCC, click on the link for more information. There is no official membership so you can just link up on the day. Posting day is always the 15th of the month. The summer assignments have already been chosen and they are:
JULY 15 - Apricot Glazed Black and White Cheesecakes
AUGUST 15 - Blackberry-Cornmeal Cupcakes
Roast 3 ripe bananas in a hot oven for approximately 15mins 
After roasting - the peels will darken which is to be expected. Note to self - remember to line the tray first! 
Banana cupcake batter on left. Whipped egg white on the right. Fold egg white into the batter. 
ready to go in the oven 
Pipe seven scallops around the perimeter of the cupcake... 
... and a star in the centre. 
My piping was terrible!! My frosting was quite soft and it didn't quite hold its shape. 
Luckily the bananas cover most of it :) 
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