Berry Poppy Seed Vinaigrette

Ingredients

1/2 c. white wine vinegar
1/2 c. honey (or sugar)
1-2 cloves garlic
1 tablespoon grated onion
1 tsp. kosher or other coarse salt
About 10 cracks of freshly ground black pepper
1 c. raspberries, blackberries, or strawberries
2/3 c. canola oil
1 1/2 tsp. poppy seeds

Directions

Combine the vinegar, honey, garlic, onion, salt, pepper, and berries in the jar of a blender. Blend until smooth and then, with the blender running, add the oil in a steady stream. Turn off the blender and whisk in the poppy seeds. If possible, refrigerate for at least an hour before serving.

Banana Cupcakes (better)

1/2 cup butter
1 1/2 cups sugar
4 eggs
3 bananas (abt 1 1/2 cups) mashed
1 teaspoon vanilla
1 cup sour cream
1 teaspoon baking soda
1/2 teaspoon baking powder
2 cups flour

Cream the sugar and butter. Add eggs one at a time. Mix in mashed bananas. Alternate sour cream and flour mixed with soda and baking powder. I use 1/4 cup batter for each cupcake and got 33 cupcakes. Frost with the Cinnamon Honey Frosting. These are more like cake. The previous post is more like banana bread. Bake at 350 degrees for 20-30 minutes.

Cinnamon Honey Frosting:

1/4 cup butter
1 1/4 cups powdered sugar
1 tablespoon honey
1/8 teaspoon cinnamon
Cream (abt tablespoon)
Beat until smooth and creamy.

BANANA CUPCAKES WITH CINNAMON-HONEY FROSTING

Ingredients
1 1/2 cups all-purpose flour, (spooned and leveled)
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
1 1/2 cups mashed bananas (about 4 ripe bananas)
2 large eggs
1/2 teaspoon pure vanilla extract

Directions
1. Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
2. Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
3. Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey-Cinnamon Frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.

Honey-Cinnamon Frosting
• 2 1/2 cup confectioners' sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 2 tablespoon honey
• 1/4 teaspoon ground cinnamon
Directions
1. In a medium bowl, using an electric mixer, beat confectioners' sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes.

This is a Martha Stewart recipe and I got 15 cupcakes. When making the frosting I only used ½ stick of butter and thinned with a little cream. I used a little more cinnamon and honey, too.