Baked & Banana Cupcakes

My obsession with Baked began when Bon Appetit featured their updated diner desserts in May 2009.

I made their Peanut Butter Banana Cream Pie, Caramel-Apple Tartlets with Cinnamon-Rum Ice Cream and Brownie-Bottom Lemon Cheesecake over the course of several months.

I spent nearly an hour one night flipping through their beautiful cookbook, Baked: New Frontiers in Baking, at Barnes & Noble.

Earlier this month, I visited Baked Charleston during a trip to the Holy City.

So, imagine my delight when I found out that Bon Appetit’s April 2010 issue featured “The Great American Cake,” by the owners of Baked.

Last night, with a near-rotten banana on hand, I had to make the Banana Cupcakes. I don’t usually deviate when baking, but since it was a spur-of the moment thing, I made a few adaptations: Cutting the recipe in half; using 1 egg instead of 1 egg and 1 egg yolk; using plain yogurt in place of sour cream; instead of peanut butter frosting, topping them with peanut butter chips.

They were still delicious! In fact, I would venture to say all the Baked recipes I’ve made at home tasted better than the items I tasted from their actual bakery. Still, I wouldn’t pass up the chance to visit next time I’m in New York or Charleston, S.C.