Above: my 6 1/2 month baby belly- thanks so much to Lindsay from Shrimp Salad Circus for the photo tips–I could have never gotten this pic without a remote!
Yes, it’s true! I am expecting a baby in July and I wanted to share with you the fun and delicious way that I revealed the gender of our little one to friends and family:
photo by dthoskins
Cupcakes! Take a bite and surprise…It’s a boy!
I decided to go with one of my favorite muffin recipes from Giada De Laurentiis, and used the frosting as a filling as well as a topper. These muffins are very sweet and can definitely pass as cupcakes. People seemed to enjoy them, so here is my slightly modified version of the recipe:
Banana Muffins (Cupcakes) with Mascarpone Frosting
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 2 cups sugar
- 1 cup vegetable oil
- 3 large eggs
- 1 tablespoon vanilla extract
- 4 ripe bananas, peeled and coarsely mashed
- 3 ounces cream cheese, room temperature
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- 1/3 cup mascarpone cheese, room temperature
- 3 tablespoons honey
- 1/2 cup chopped walnuts, toasted (optional-I leave these out when using this recipe as cupcakes)
Line 18 muffin cups with paper liners. Preheat the oven to 325 degrees F.
Whisk the flour, baking soda, salt, baking powder, cinnamon, and nutmeg in a medium bowl to blend. Beat the sugar, oil, eggs, and vanilla in a large bowl to blend. Stir in the banana. Add the dry ingredients and stir just until blended.
Divide the batter among the prepared muffin cups. Bake the muffins on the middle rack until the tops are golden brown and a tester inserted into the center comes out with no crumbs attached, about 25 minutes. Transfer the muffins to a rack and cool slightly.
For the frosting/filling:
Using an electric mixer, beat the cream cheese and butter in a large bowl until light and fluffy. Beat in the mascarpone cheese and then beat in the honey. Set aside half of the frosting. To the other half, add the food coloring of your choice. Using a filling tip, fill a pastry bag or cake decorator with the colored frosting and fill the cupcakes. I actually sprang for a contraption for the frosting/filling and I loved it! Click here to see what I used. Frost cupcakes with remaining uncolored frosting.