Blossoming

I am a wallflower. A terrible, terrible wallflower. I stand in the corner by myself and simply smile at people like a mute mime as they brush past me to fill a plate with chips and dip, crackers and cheese, or those little pigs-in-a-blanket concoctions. Since I enjoy those awkward evening oh so much, I usually decline politely and spend the night on my own couch with a slice of chocolate cake instead.

Recently, a group of ladies from work invited me to their Girl’s Night In. Because I barely remembered half of their names, I nearly gave out some late apologetic excuse, but then came the bait that lured me in…

Bring a finger food to share!

And with that, my mind started spinning faster than a hamster in a squeaky running wheel. I could bake! The perfect excuse to try a new recipe (and avoid having leftovers for eight days in a row). Cookies, brownies, fudge balls?…

Or mini cupcakes! To make these cute bite-sized treats absolutely irresistible, I filled them with a little surprise… Sweet raspberry jam.

Although I nervously knocked on the door and shyly partook in conversations, I couldn’t keep my mouth shut once the girls tried and gushed over my cupcakes! Turns out that a few of them enjoy baking just as much as I do, and one girl even considered a career in molecular gastronomy too. Hours later, I left with strained stomach muscles from too much laughter and glowing cheeks from so many compliments.

Who knew that a tiny treat could catalyze such a big change?

Banana Raspberry Cupcakes with Chocolate Yogurt Frosting

makes 14

The cupcakes and frosting can be prepared separately a day or two before. Store the cupcakes in an airtight container and the frosting in the refrigerator until ready to assemble and serve.

cupcakes (modified from Treat & Trick’s Low Fat Banana Cake)

⅓ c. + 4 tsp flour

¾ tsp. baking powder

pinch of salt

2 tsp light brown sugar

1 banana, mashed

1 tsp canola oil

1 tbsp + 2 tsp water

¼ tsp vanilla extract

2½ tbsp raspberry jam

frosting

2 tbsp bittersweet chocolate chips

1 tbsp unsweetened cocoa powder

1½ tsp sugar

¼ c. plain nonfat Greek yogurt

Preheat the oven to 350°, and line 14 mini muffin cups with cupcake papers. To prepare the cupcakes, whisk the flour, baking powder, salt, and sugar together in a medium bowl. In a separate bowl, stir together the mashed banana, oil, water, and vanilla. Make a well in the center of the dry ingredients, and add the wet, stirring just until combined. Evenly distribute the batter between the prepare muffin cups, and bake at 350° for 15-18 min or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 min before turning out onto a wire rack to cool completely. To prepare the frosting, add the chocolate chips to a microwave-safe bowl, and heat for 20-sec intervals, stirring between each one. (It took 60 sec for me, but time will vary based on your microwave.) Stir in the sugar, mixing well. Add in the yogurt and cocoa, mixing well again. Refrigerate for at least 20 min. While chilling the frosting, core out the center of the cooled cupcakes (I improvised with a frosting tip!). Add the raspberry jam to a small bowl, and stir until smooth. Spoon or pipe the jam into the center of each cupcake. Spread or pipe the chocolate frosting on top, and refrigerate until ready to serve.