I am embarrassed and ashamed to admit that I have broken my cardinal rule that Facebook Games Are NOT Okay Ever Ever EVER by becoming hopelessly addicted to Candy Crush.
Unless you play too, in which case, OMGLETSTALKABOUTIT.
I had been keeping the whole thing under wraps, until my son saw me playing on my laptop while I was nursing and pretending to work.
And by pretending to work, I mean looking at my laptop super intently. My family usually sees that and assumes I am doing work stuff and it’s *technically* not lying since I didn’t really SAY I was working.
Anyways — next thing I know, he’s running to my husband shouting, “MOM IS PLAYING A GAME!! A COMPUTER GAME!! MOM PLAYS GAMES DID YOU KNOW THAT MOM PLAYS GAMES” and it became An Event.
It was like they discovered that I was living a secret life or something, I swear.
Next thing I knew, Jon David was downloading Candy Crush to his iPod and asking me what my high score was.
My husband downloaded it to his phone and played it for three minutes and then shrugged and said, “I don’t get it”.
This is why it was a SECRET.
I mean….I have grown two children inside my body. Can’t I just have my GAME??
I have this friend, and she has Candy Crush on her computer, iPhone, and iPod, and when she’s out of lives and gets locked out on one, she just goes and gets her iPad or whatever and plays it on there and rotates the devices as necessary.
I feel sorry for that girl, who is definitely not me.
Let’s talk about these cupcakes .
I’ve had this flavor combo on my mind for awhile, but I had no idea how fabulous it would be until it all came together.
I started with banana cupcakes — NOT muffins. They are light and fluffy and really easy. I topped them with Peanut Butter Maple Frosting (am I the only one who used to stir peanut butter and maple syrup together?), and topped THAT with fluffy vanilla bean marshmallow topping and bacon pieces.
Am I not even kidding you, these are very possibly the best cupcakes you will ever have EVER EVER.
Unless you hate bananas.
Or don’t eat pork
Or are allergic to peanuts.
But everyone else — try these as soon as humanly possible. Do it do it.
- 3 large bananas, mashed
- 2 tablespoons lemon juice
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 3/4 cup butter, softened
- 2 1/4 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups buttermilk
- 1/2 cup smooth peanut butter
- 1 stick (1/2 cup) salted butter, slightly softened
- 2 teaspoons maple extract
- 3 cups powdered sugar
- 5 large egg whites
- 1 1/2 cups sugar
- 1 teaspoon vanilla bean paste
- 12 slices bacon, cooked and broken into pieces
- Preheat oven to 350. Line 24 muffin tins with paper liners and set aside.
- In a small bowl, combine mashed bananas and lemon juice. Set aside. In a separate bowl, combine flour and baking soda.
- In the bowl of your mixer, beat butter and sugar on medium speed until light and fluffy, about 2 minutes. Beat in eggs, one at a time, until combined.
- Add vanilla to the buttermilk. With your mixer on low speed, add your flour and buttermilk alternately, starting and ending with the flour mixture. Fold in mashed bananas.
- Fill prepared muffin tins 2/3 full. Bake for about 20 minutes, or until tops spring back when lightly touched. Let cool completely on cooling rack.
- In the bowl of your mixer, beat butter, peanut butter, and maple extract on medium speed until smooth and combined. With the mixer speed set to LOW, slowly add powdered sugar and beat until just combined. Increase speed to medium high and beat for about a minute, until smooth and fluffy. Frost cupcakes.
- Place egg whites, sugar, and vanilla bean paste in a metal mixing bowl set over a pot of simmering water. Whisk mixture until the sugar completely dissolves, about 10 minutes. Move bowl to your mixer and beat with the whisk attachment at low speed for 5 minutes. Increase speed to high and beat for 5 minutes more. Spoon on top of cupcakes and top with bacon.
I really really hope you give these cupcakes a try — I think you’ll LOVE them!!
Have a very happy Wednesday!!