There are a few specific types of food that it is considered absolutely criminal to dislike. Corn on the cob, for example. It’s in season and it’s on sale at the supermarket by the bin-fulls. I casually yet efficiently weave my cart around that bin and the greedy patrons digging through it all the while carelessly tossing husks on the floor. I have all summer to look forward to awkward social situations where I have to politely say no thank you when they pass the plate of corn on the cob my way. I have all summer to look forward to the shocked and hurt faces around the table when I explain I don’t like corn on the cob. Professing your hate for corn on the cob is like admitting you eat puppies for breakfast.
And then the question. Oh, the question. But why don’t you like corn on the cob, Lindsey? Why does anyone dislike any type of food? Because they don’t like the taste! What do they expect me to say? When I was five my family and I were carjacked at gunpoint by a gang of corn on the cob and ever since then I can’t even look at the stuff without bursting into tears. That’s what I should say. That would catch them off guard. Ask a silly question, get a silly answer.
Then there’s lobster. But why don’t you like lobster, Lindsey? Oh I’m sorry if my personal choice offends you, but I prefer not to look my dinner in the eye while I viciously crack open it’s exoskeleton and eat out it’s insides. Seriously? Is it that hard to understand? It’s like eating an overgrown bug! Then you add insult to injury and dip the poor thing in garlic butter. You know what I think? I think eating lobster is just an excuse to eat an entire stick of butter. That’s all it ever ends up tasting like anyways. Would you like some lobster with your butter? I like my butter on bread, thank you very much.
But then there’s things like these Banana Cupcakes with Peanut Butter Frosting. I would personally be shocked and offended if you told me you hated them. That’s where I draw the line on criminal food aversions. Banana and peanut butter is a match made in heaven. The saltiness of the peanut butter brings out the sweetness of the banana. You bite into one and you just let the flavours combine and compliment in your mouth. Then you swoon and eat another. It’s just that simple.
Makes a dozen cupcakes.
Source: Martha Stewart’s Banana Cupcakes.
1 1/2 cup flour
3/4 cup granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 1/2 cup bananas, mashed (about 4)
1/2 cup unsalted butter, melted
1/2 tsp vanilla extract
Preheat the oven to 350 degrees and position a rack in the middle. Line a muffin tin with cupcake liners and set it aside.
In a medium bowl whisk together the flour, sugar, baking powder, baking soda and salt.
In a large bowl mix together the mashed bananas, butter, eggs and vanilla. Add the dry ingredients to the wet ingredients and stir it until it’s all just incorporated making sure not to overmix it.
Scoop the batter into the prepared muffin pan filling each 3/4 of the way. Bake them for 20 – 25 minutes until the tops are golden brown and a toothpick inserted into the middle comes out clean. Transfer them to a cooling rack and let them cool completely before you frost them.
Peanut Butter Frosting
Source: Martha Stewart’s Peanut Butter Frosting.
3/4 cup cream cheese, room temperature
1/3 cup powdered sugar
1/2 tsp salt
1 cup smooth peanut butter
1/2 tsp vanilla extract
1/2 cup whipping cream
In a large bowl with an electric mixer beat the cream cheese and powdered sugar until it’s smooth. Next mix in the salt, peanut butter and vanilla. At this point it’s going to start looking a little weird and crumbly, but don’t worry. All will be well. Whip the cream until soft peaks form then fold it into the peanut butter mixture until it becomes smooth.
Scoop the frosting into a pastry bag fitted with your favourite tip and frost each cupcake liberally. I used a large star tip. To make a rose as opposed to to traditional swirl start piping in the middle of the cupcake and spiral out. Enjoy!