This week, the bakers over at Sweet Melissa Sundays got a yummy pick by Eliana of "A Chicka Bakes" AND a challenge to pick the cake of their choice to go along with it. I've never been a big fan of German Chocolate cake which I've always associated this frosting with. However, I've always been a big fan of 99% of all known frostings so it was time to give this frosting a second chance...just with a new cake.
I went with a very yummy and moist Banana cupcake recipe from AllRecipes.Com. For awhile, I had been trying to figure out a way of giving it a pineapple filling but soon gave up on that because I couldn't find the right consistency and flavor. Also, it helped that the banana and coconut went very well together all by themselves.
For the frosting, you definitely need to check out Eliana's blog where she will be posting the recipe. And stop by the other Sweet Melissa Sundays bakers who are sure to be posting some very yummy combinations of their own.
Banana Cupcakes with Coconut Pecan Frosting
- 1/2 cup shortening
- 1 1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas
- 1/4 cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- In a large mixing bowl, cream shortening and sugar. Add the eggs, vanilla, bananas and buttermilk. Combine the flour, baking powder, baking soda and salt; add to banana mixture. Fill 18 paper-lined muffin cups two-thirds full.
- Bake at 350 degrees F for 15-20 minutes or until a toothpick comes out clean. Remove to wire racks to cool completely. In a small mixing bowl, cream the butter, sugar and enough milk to achieve desired spreading consistency. Frost cupcakes.