October is breast cancer awareness month. I would like to celebrate Betty Dadante, a breast cancer survivor, and special friend!
For almost four years I worked with a breast cancer research study during my Nutrition degree. It was a nutrition study- women who had cancer recently, or survivors for several years would eat more fruits and vegetables, juice, and eat a high fiber diet. We wanted to know if a high amount of vegetables and fruit would help prevent a re-occurrence of cancer in these survivors? Those four years were such a wonderful experience, and extremely heart wrenching. I had to review medical records…the things I had to learn, helped me to see…I HATE CANCER!!!
The Susan G. Komen Race for the Cure became a very important part of my life. Even if I can’t walk in the race, I always try to donate for breast cancer research.
My husband works with a beautiful group of people at WBTV channel 3 here in Charlotte. They have a group in the Race for the Cure, the team is called “Team Boob Tube!” Such a perfect name!!!!
WBTV reporter Kristen Hampton and anchor Molly Grantham asked me to make cupcakes for their team. Kristen is also the one that took all the pictures I am sharing in my post, she is a professional photographer!
When they asked me to make cupcakes, my first thought was the banana bread cupcake recipe my friend had just shared with me! I mean seriously early morning + banana bread = Happiness!
A week before the race we figured out we needed to make 160 cupcakes. Thanks to Providence Cafe where I work, I was able to make all the cupcakes there!
I may have had to make 160 cupcakes all by myself, but every minute was worth it. I was unable to join in the fun at the race due to work, but my hubby let me know how everyone enjoyed the fun little treat. Apparently some were even fighting over the cupcakes…..
1 1/2 cup pastry flour (we use at restaurant, you can use all purpose flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
1/4 cup plain Chobani Greek Yogurt
1/2 teaspoons vanilla extract
2 large eggs
1 1/2 cups bananas, mashed
Vanilla Cream Cheese Frosting – Recipe by Nicole
8 oz cream cheese, softened
3-4 cups powdered sugar
1 packet of vanilla sugar (vanilla sugar will not turn frosting brown…)
2-3 Tbsp of milk (may not need, add after strawberries)
1-2 strawberries mashed well
Preheat the oven to 350 degrees F. Line 1 (12-cup) muffin pan with paper cupcake liners.
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream butter and sugar with electric mixer. Add Greek yogurt and vanilla extract. Slowly beat in the eggs, 1 at a time. Incorporate the dry mixture and wet mixtures together until thoroughly combined. Add mashed bananas (with this batter it is okay to mix well.) Using an ice cream scoop, fill each cupcake liner 3/4 way full. Bake in the preheated oven until the tops turn golden-brown and when a toothpick inserted, comes out clean, about 20 minutes depending on oven. Remove the cupcakes from the oven to a wire rack and let cool before frosting.
With electric mixer – mix cream cheese with powdered sugar, and vanilla sugar, mix well. Mix in mashed strawberries, if still too thick add one tablespoon at a time of milk. The strawberries will give the frosting a beautiful pink color.
You can put frosting on with a knife, a spritz cookie canister, or a pastry bag (the strawberries may get stuck in pastry bag.)
Who do you celebrate this month?
Until next time, Come on in, Have a seat,
Disclosure – All photos were taken by Kristen Hampton, and she allowed me to share with you on my blog.