Banana Cupcakes With Vanilla Pastry Cream

8/11/2019 Banana Cupcakes With Vanilla Pastry Cream

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ana Cupcakes with Vanilla Pastry Cream

GREDIENTS:

cups all-purpose flour

easpoons baking powder

aspoon baking soda

aspoon salt

up (4 ounces) unsalted butter, at room temperature

up vegetable shortening, at room temperature

cups granulated sugar

aspoons vanilla extract

gs

cups mashed very ripe bananas (about 4 bananas)

up buttermilk

the Vanilla Pastry Cream:

ps half-and-half

rge egg yolks

up granulated sugarblespoons cornstarch

aspoon salt

aspoon vanilla extract

ECTIONS:

Make the Banana Cupcakes:

reheat the oven to 325 degrees F. Line two 12-cup cupcake

s with paper liners.

Whisk together the flour, baking powder, baking soda, andtogether into a large bowl and set aside.

3. In the bowl of an electric mixer fitted with the

paddle attachment, beat the butter and shortening

together on medium speed until creamy, 3 to 4

minutes. Add the sugar and vanilla and beat on

medium speed until fluffy, about 3 minutes. Scrape

down the bowl, add the eggs, and beat until just

combined. Scrape down the bowl again and add the

bananas. Beat until just combined. Turn the mixer

to low. Add the flour mixture, alternating with the

buttermilk, in three additions, beginning and

ending with the flour mixture. Scrape down the

bowl, then mix on low speed for a few more

seconds.

4. Fill the cupcake liners about three-quarters full.

Bake for 20 to 25 minutes, rotating the pans

halfway through the baking time, until a toothpick

inserted in the center of a cupcake comes out clean.

Transfer the pans to a wire rack and let cool for 20

minutes. Remove the cupcakes from the pans and

place them on the rack to cool completely.

To Make the Vanilla Pastry Cream:

1. Set a fine-mesh sieve over a medium bowl.

2. In a medium saucepan, bring the half-and-half to

a simmer and keep warm.

3. In a medium bowl, whisk the egg yolks, sugar,

cornstarch, and salt together until the mixture is

pale, about 1 minute. Whisk half of the warm half-

and-half into the egg yolk mixture, then pour that

mixture into the remaining half-and-half in the

saucepan and cook over medium heat, whisking

constantly, until thickened, about 6 minutes.

Remove from the heat and whisk in the vanilla.

Strain the pastry cream through the sieve and press

a piece of plastic wrap directly onto the surface of

the cream to prevent a skin from forming. Put in the

refrigerator for about 1 hour, or until chilled.

To Assemble the Cupcakes:

If you have a pastry bag, fit the bag with a large

tip, fill the bag with the pastry cream, and pipe

out enough pastry cream to cover each cupcake.

If you do not have a pastry bag, use an ice cream

scoop with a release mechanism to scoop the

pastry cream and dispense it onto the top of the

cupcake.

You can also use an offset spatula to frost the

cupcakes. Top with a single slice of fresh banana

or a dried banana chip. To Serve: You

can either top these with the pastry cream and

refrigerate until ready to serve; or keep the

cupcakes at room temperature and top with the

pastry cream right before serving.

Dark Chocolate Cupcakes with Peanut Butter Frosting

INGREDIENTS:

For the Cupcakes:

8 tablespoons (1 stick) unsalted butter, cut into

4 pieces

2 ounces bittersweet chocolate, chopped

cup (1.5 ounces) Dutch-processed cocoa

powder

cup (3.75 ounces) all-purpose flour

teaspoon baking soda

teaspoon baking powder

2 eggs
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cup (5.25 ounces) granulated sugar

1 teaspoon vanilla extract

teaspoon table salt

cup (4 ounces) sour cream

For the Peanut Butter Frosting:

1 cup confectioners' sugar

1 cup creamy peanut butter

5 tablespoons unsalted butter, at room

temperature

teaspoon vanilla extract

teaspoon kosher salt

cup heavy cream

DIRECTIONS:

1. To make the Cupcakes: Adjust oven rack to

lower-middle position and preheat to 350

degrees F. (If you are using a non-stick muffin

pan, heat the oven to 325 degrees F.) Line

standard-size muffin pan with baking cup liners.

2. Combine butter, chocolate, and cocoa in

medium heatproof bowl. Set bowl over saucepan

containing barely simmering water; heat mixture

until butter and chocolate are melted and whisk

until smooth and combined. (Alternately, you can

microwave the mixture at 50% power,

stirring every 30 seconds until completely

melted.) Set aside to cool until just warm to the

touch.

3. Whisk flour, baking soda, and baking powder

in small bowl to combine.

4. Whisk eggs in second medium bowl to

combine; add sugar, vanilla, and salt until fully

incorporated. Add cooled chocolate mixture and

whisk until combined. Sift about one-third of

flour mixture over chocolate mixture and whisk

until combined; whisk in sour cream until

combined, then sift remaining flour mixture over

and whisk until batter is homogeneous andthick.

5. Divide the batter evenly among muffin pan

cups. Bake until skewer inserted into center of

cupcakes comes out clean, 18 to 20 minutes.

6. Cool cupcakes in muffin pan on wire rack until

cool enough to handle, about 15 minutes.

Carefully lift each cupcake from muffin pan and

set on wire rack. Cool to room temperature

before icing, about 30 minutes.

7. To make the Peanut Butter Frosting: Place the

confectioners' sugar, peanut butter, butter,

vanilla and salt in the bowl of an electric mixer

fitted with a paddle attachment. Mix on

medium-low speed until creamy, scraping down

the bowl with a rubber spatula as you work. Add

the cream and beat on high speed until the

mixture is light and smooth.

Guinness, Whiskey and Irish Cream Cupcakes

INGREDIENTS:

For the Cupcakes:

1 cup Guinness stout

1 cup unsalted butter, at room temperature

cup Dutch-process cocoa powder

2 cups all-purpose flour

2 cups granulated sugar

1 teaspoons baking soda

teaspoons salt

2 eggs

2/3 cup sour cream

For the Whiskey Ganache Filling:

8 ounces bittersweet chocolate

2/3 cup heavy cream

2 tablespoons butter, at room temperature

2 teaspoons Irish whiskey

For the Baileys Frosting:

2 cups unsalted butter, at room temperature

5 cups powdered sugar

6 tablespoons Bailey's Irish Cream

DIRECTIONS:

1. To Make the Cupcakes: Preheat oven to 350

degrees F. Line 24 cupcake cups with liners.

Bring the Guinness and butter to a simmer in a

heavy, medium saucepan over medium heat. Add

the cocoa powder and whisk until the mixture is

smooth. Cool slightly.

2. Whisk the flour, sugar, baking soda and salt in

a large bowl to combine. Using an electric mixer,

beat the eggs and sour cream on medium speed

until combined. Add the Guinness-chocolate

mixture to the egg mixture and beat just to

combine. Reduce the speed to low, add the flour

mixture and beat briefly. Using a rubber spatula,

fold the batter until completely combined. Divide

the batter among the cupcake liners. Bake until a

thin knife inserted into the center comes out
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clean, about 17 minutes. Cool the cupcakes on a

rack.

3. To Make the Whiskey Ganache Filling: Finely

chop the chocolate and transfer it to a heatproof

bowl. Heat the cream until simmering and pour it

over the chocolate. Let it sit for one minute and

then, using a rubber spatula, stir it from the

center outward until smooth. Add the butter and

whiskey and stir until combined. Let the ganache

cool until thick but still soft enough to be piped.

4. To Fill the Cupcakes: Using a 1-inch round

cookie cutter (or the bottom of a large

decorating tip), cut the centers out of the cooled

cupcakes, going about two-thirds of the way

down. Transfer the ganache to a piping back

with a wide tip and fill the holes in each cupcake

to the top.

5. To Make the Baileys Frosting: Using the whisk

attachment of a stand mixer, whip the butter on

medium-high speed for 5 minutes, scraping the

sides of the bowl occasionally. Reduce the speed

to medium-low and gradually add the powdered

sugar until all of it is incorporated. Add the

Baileys, increase the speed to medium-high and

whip for another 2 to 3 minutes, until it is light

and fluffy.

6. Using your favorite decorating tip, or an offset

spatula, frost the cupcakes and decorate with

sprinkles, if desired. Store the cupcakes in an

airtight container.

Lemon-Limoncello Cupcakes

INGREDIENTS:

For the cupcakes:


1 teaspoon baking powder

teaspoon salt

2 ounces ( stick) unsalted butter, at room

temperature

2 ounces cream cheese, at room temperature

1 cup granulated sugar

3 large eggs

2 tablespoons limoncello

cup buttermilk

cup lemon juice

Zest of one lemon

For the lemon curd:Zest of 2 lemons

cup lemon juice

cup granulated sugar

1 egg + 1 egg yolk

For the cream cheese limoncello frosting:

2 ounces ( stick) unsalted butter, at room

temperature


1 tablespoon limoncello

2 cups powdered sugar, sifted

DIRECTIONS:

1. Prepare the cupcakes. Preheat the oven to 350

degrees F and position a rack in the center. In a

medium bowl, combine the flour, baking powder

and salt; set aside. In the bowl of an electric

mixer fitted with a paddle attachment, beat the

butter, cream cheese and sugar on medium

speed until light and creamy, 2-3 minutes. Add

the eggs, one at a time, beating well after each

addition. Add the limoncello and beat an

additional minute. On low speed, add flour

mixture and buttermilk alternatively, beginning

and ending with the flour mixture. Add the

lemon juice and zest and mix on low speed just

until incorporated. Divide the batter between 12

muffin tins. Bake for 20 minutes or until a

toothpick inserted near the middle comes out

clean. Let cool completely.

2. Prepare the lemon curd. In a heavy medium

saucepan, stir together the lemon zest, juice and

sugar and bring to a simmer over medium heat.

In a small bowl, whisk together the egg and egg

yolk. Whisk the lemon mixture into the eggs to

temper them. Scrape the mixture back into the

saucepan and place over medium heat, whisking

constantly until it thickens, about 5 minutes.

Remove from the heat, and let cool completely.

3. Prepare the cream cheese limoncello frosting.

In the bowl of an electric mixer fitted with the

paddle attachment, beat the butter and cream

cheese on medium speed until light and creamy,

about 2-3 minutes. Add the limoncello and beat

for an additional minute. Reduce the speed to

low and gradually add the sifted powdered sugar

and beat until fully incorporated and smooth.

4. Assemble the cupcakes. Cut a hole into each

cupcake with the large end of a melon baller or

the back end of a large pastry tip. Fill each cavity

with the lemon curd. Fill a pastry bag with a star
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tip (I used Wilton 1M) with the cream cheese

limoncello frosting and pipe onto each cupcake.

Decorate with lemon and berries, if desired.

Margarita Cupcakes

INGREDIENTS:

For the Cupcakes:


1 teaspoons baking powder

teaspoon salt

cup unsalted butter, at room temperature


2 eggs, at room temperature

Zest and juice of 1 limes

2 tablespoons tequila


cup buttermilk

To Brush the Cupcakes:

1 to 2 tablespoons tequila

For the Tequila-Lime Frosting:

1 cup unsalted butter, at room temperature


1 tablespoon lime juice

2 tablespoons tequila

Pinch of coarse salt

DIRECTIONS:

1. Preheat the oven to 325 degrees F. Line a

standard muffin tin with paper liners; set aside.

2. In a medium bowl, whisk together the flour,

baking powder and salt; set aside.

3. In an electric mixer on medium-high speed,

beat the butter and sugar together until pale,

light, and fluffy (about 5 minutes).

4. Reduce the mixer speed to medium and add

the eggs one at at time, mixing thoroughly after

each addition.

5. Scrape the sides of the bowl and add the lime

zest, lime juice, vanilla extract and tequila. Mix

until combined. (The mixture may start to look

curdled at this point, but don't worry, it will all

come back together, power on!)

6. Reduce the mixer speed low. Add the dry

ingredients in three batches, alternating with the

buttermilk in two batches. Mix only until just

incorporated, using a rubber spatula to give it

one last mix by hand.

7. Divide the batter between the muffin cups.

Bake for approximately 25 minutes or until just

slightly golden and a skewer shows only moist

crumbs attached, rotating the pan at the halfway

point.

8. Allow cupcakes to cool for 5 to 10 minutes,

and then remove to a cooling rack. Brush the

tops of the cupcakes with the 1 to 2 tablespoons

of tequila. Set the cupcakes aside to cool

completely before frosting them.

9. To make the frosting, whip the butter on

medium-high speed of an electric mixer using

the whisk attachment for 5 minutes. Reduce the

speed to medium-low, and gradually add the

powdered sugar, mixing and scraping the sides

of the bowl until all is incorporated. Give it a mix

on medium speed for about 30 seconds. Add the

lime juice, tequila and salt mix on medium-high

speed until incorporated and fluffy. If thefrosting appears a bit too soft, add some

additional sugar, one spoonful at a time until

desired consistency is reached. Frost cupcakes

and garnish, if desired, with lime zest, an

additional sprinkling of salt and a lime wedge.

*Note 1:If you would prefer to not use liquor in

these cupcakes, you can absolutely omit it from

both the cupcakes and the frosting with no

problem. If you do omit it, I would add 1

tablespoon of vanilla extract to the frosting.

*Note 2:I used a Wilton 1M tip to frost the

cupcakes.

Mocha Cupcakes with Espresso Frosting

INGREDIENTS:

For the Cupcakes:

1cups all-purpose flour

cup unsweetened cocoa powder

1 teaspoon baking powder


teaspoon salt

cup whole milk

cup strong brewed coffee, at room

temperature

1 teaspoons espresso powder

1 teaspoon vanilla extract

cup (1 stick) unsalted butter, at room

temperature

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cup light brown sugar

1 egg, at room temperature

For the Espresso Buttercream Frosting:

1 cup (2 sticks) unsalted butter, at room

temperature


1 teaspoons vanilla extract

1 teaspoons espresso powder

DIRECTIONS:

1. To make the Cupcakes: Mix the espresso

powder into the brewed coffee until dissolved;

set aside to cool to room temperature.

2. Preheat the oven to 350 degrees F. Line a

standard-size muffin tin with paper liners.

3. Whisk together the flour, cocoa powder,

baking powder, baking soda and salt.

4. Beat the butter and both sugars together on

medium-high speed until light and fluffy, about

2-3 minutes. Add the egg and beat until

combined. In a measuring cup, combine the

milk, brewed coffee mixture and vanilla. Slowly

add the flour mixture, alternating with the coffee

mixture, ending with the flour mixture.

5. Divide the batter evenly between the 12 liners.

Baking for 17-20 minutes or until a toothpick

inserted in the center of a cupcake comes out

clean. Cool completely before frosting cupcakes.

6. To make the Frosting: Mix the espresso

powder into the vanilla until dissolved; set aside.

7. Using the whisk attachment of a stand mixer,

whip the butter on medium-high speed for 5

minutes, stopping once to scrape the sides of

the bowl. Reduce the mixer speed to low and

add the powdered sugar a little at a time, waiting

until it is mostly incorporated before addingmore. Once all of the powdered sugar has been

added, scrape the sides of the bowl and increase

the speed to medium-high and whip until fluffy,

about a minute or two. Add the espresso and

vanilla mixture and continue to mix at medium-

high until it is completely incorporated, scraping

the sides as necessary.

Note:To make the swirls on the cupcakes, I used

a 1M decorating tip.

Pumpkin Cupcakes with Cream Cheese Frosting

INGREDIENTS:

For the Cupcakes:

4 cups cake flour (not self-rising), sifted

1 teaspoon baking soda

1 Tablespoon + 1 teaspoon baking powder

1 teaspoon salt

2 teaspoons ground cinnamon

1 Tablespoon ground ginger1 teaspoon freshly grated nutmeg

teaspoon ground cloves

1 cup (2 sticks) unsalted butter, room

temperature

2 cups packed light-brown sugar

4 large eggs

1 cup buttermilk

1 cups canned pumpkin (not pie filling)

For the Cream Cheese Frosting:

1 cup (2 sticks) unsalted butter, room

temperature

12 ounces cream cheese, room temperature

1 pound (4 cups) confectioners' sugar, sifted


DIRECTIONS:

To Make the Cupcakes:

1. Preheat oven to 350F. Line standard muffin

tins with paper liners. Sift together flour, baking

soda, baking powder, salt and spices.

2. With an electric mixer on medium-high speed,

cream butter and brown sugar until pale and

fluffy. Add eggs, one at a time, beating until

each is incorporated, scraping down sides of

bowl as needed. Reduce speed to low. Add flour

mixture in three batches, alternating with two

additions of buttermilk, and beating until just

combined. Add pumpkin; beat until just

combined.

3. Divide batter evenly among lined cups, filling

each three-quarters full. Bake, rotating tins

halfway through, until golden brown, 15 to 18

minutes. Transfer tins to wire racks to cool 10

minutes; turn out cupcakes onto racks and let

cool completely. Cupcakes can be refrigerated

up to 3 days in airtight containers.

4. To finish, use an offset spatula or a pastry bag

fitted with a decorated tip to top the cupcakes

with cream cheese frosting.
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To Make the Frosting:

With an electric mixer on medium-high speed,

beat butter and cream cheese until fluffy, 2 to 3

minutes. Reduce speed to low. Add sugar, cup

at a time, and then vanilla, and mix until smooth

and combined, scraping down sides of bowl as

needed.

If not using immediately, frosting can be

refrigerated up to 3 days in an airtight container;

before using, bring to room temperature, and

beat on low speed until smooth again.

Red Velvet Cupcakes with Cream Cheese Frosting

INGREDIENTS:

For the Cupcakes:


temperature


1 egg

2 tablespoons unsweetened cocoa powder

3 tablespoons red food coloring


cup buttermilk

1 cup + 2 tablespoons all-purpose flour

teaspoon salt


1 teaspoons distilled white vinegar

For the Cream Cheese Frosting:4 ounces butter, at room temperature



1 tablespoon vanilla extract

DIRECTIONS:

1. Preheat oven to 350 degrees F. Line a

standard muffin/cupcake pan with liners.

2. On medium-high speed, cream the butter and

sugar until light and fluffy, about 3 minutes.

Turn the mixer to high and add the egg. Scrape

down the bowl and beat until well incorporated.

3. In a separate small bowl, mix together the

cocoa powder, vanilla extract and red food

coloring to make a thick paste. Add to the batter

and mix on medium speed until completely

combined. You may need to stop the mixer to

scrape the bottom of the bowl, making sure that

all the batter gets color.

4. Reduce the mixer speed to low and slowly add

half of the buttermilk. Add half of the flour and

mix until combined. Scrape the bowl and repeat

the process with the remaining milk and flour.

Beat on high until smooth.

5. Again, reduce the mixer speed to low and add

the salt, baking soda and vinegar. Turn to high

and beat for another couple of minutes until

completely combined and smooth.

6. Divide the batter evenly between the cupcake

liners and bake for about 20 minutes, or until a

thin knife or skewer inserted into the center of

the largest cupcake comes out clean.

7. Cool for 10 minutes and then remove

cupcakes from the pan and place them on a

cooling rack to cool completely before frosting.

8. To make the frosting: Using the whisk

attachment, whip the butter and cream cheese

on high speed for about 5 minutes, scraping the

bowl down as necessary. Reduce the speed to

low and slowly add the powdered sugar until all

is incorporated. Add the vanilla and mix to

combine. Increase the speed to medium high

and whip for a few minutes until the frosting is

light and fluffy, scraping the bowl as necessary.

*Note:This recipe can be doubled to make an 8

or 9-inch layer cake.

Tiramisu Cupcakes

INGREDIENTS:

For the Cupcakes:

1 cups cake flour (not self-rising), sifted

teaspoon baking powder

teaspoon coarse salt

cup milk

1 vanilla bean, halved lengthwise, seeds scraped

and reserved


temperature, cut into pieces

3 whole eggs plus 3 egg yolks, at room

temperature


For the Coffee-Marsala Syrup:

1/3 cup plus 1 tablespoon freshly brewed very

strong coffee (or espresso)

1 ounce marsala wine

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For the Mascarpone Frosting:

1 cup heavy cream

8 ounces mascarpone cheese, room temperature

cup confectioners' sugar, sifted

Unsweetened cocoa powder, for dusting

DIRECTIONS:

1. Preheat oven to 325 degrees F. Line standard

muffin tins with paper liners. Sift together cake

flour, baking powder, and salt. Heat milk andvanilla-bean pod and seeds in a small saucepan

over medium heat just until bubbles appear

around the edge. Remove from heat. Whisk in

butter until melted, and let stand 15 minutes.

Strain milk mixture through a fine sieve into a

bowl, and discard vanilla-bean pod.

2. With an electric mixer on medium speed,

whisk together whole eggs, yolks, and sugar. Set

mixing bowl over a pan of simmering water, and

whisk by hand until sugar is dissolved and

mixture is warm, about 6 minutes. Remove bowl

from heat. With an electric mixer on high speed,

whisk until mixture is fluffy, pale yellow, and

thick enough to hold a ribbon on the surface for

several seconds when whisk is lifted.

3. Gently but thoroughly fold flour mixture into

the egg mixture in three batches; stir cup

batter into the strained milk mixture to thicken,

then fold milk mixture into the remaining batter

until just combined.

4. Divide batter evenly among lined cups, filling

each three-quarters full. Bake, rotating tins

halfway through, until centers are completely set

and edges are light golden brown, about 20

minutes. Transfer tins to wire racks to cool

completely before removing cupcakes.

5. Make the syrup: Stir together coffee, marsala,

and sugar until sugar is dissolved. Let cool.

6. Brush tops of cupcakes evenly with coffee-

marsala syrup; repeat until all syrup has been

used. Allow cupcakes to absorb liquid 30

minutes.

7. Make frosting: With an electric mixer on

medium speed, whisk heavy cream until stiff

peaks form (be careful not to overbeat, or cream

will be grainy). In another bowl, whisk together

mascarpone and confectioners' sugar untilsmooth. Gently fold whipped cream into

mascarpone mixture until completely

incorporated. Use immediately.

8. To finish, Dollop frosting onto cupcakes;

refrigerate up to overnight in airtight containers.

Dust generously with cocoa powder just before

serving.

Vanilla Cupcakes with Vanilla Frosting

INGREDIENTS:

Vanilla Cupcakes:



1 teaspoons baking powder

teaspoon table salt

8 tablespoons unsalted butter (1 stick), room

temperature

cup sour cream

1 large egg , room temperature

2 large egg yolks , room temperature1 teaspoons vanilla extract

Vanilla Buttercream Frosting:

1 cup (8 ounces) unsalted butter, at room

temperature


1 tablespoon vanilla extract

DIRECTIONS:

1. Adjust oven rack to middle position; heat oven

to 350 degrees F. Line standard muffin/cupcake

tin with paper or foil liners.

2. Whisk together flour, sugar, baking powder,

and salt in bowl of standing mixer fitted with

paddle attachment. Add butter, sour cream, egg

and egg yolks, and vanilla; beat at medium

speed until smooth and satiny, about 30

seconds. Scrape down sides of bowl with rubber

spatula and mix by hand until smooth and no

flour pockets remain.

3. Divide batter evenly among cups of prepared

tin. Bake until cupcake tops are pale gold and

toothpick or skewer inserted into center comes

out clean, 20 to 24 minutes. Remove the

cupcakes from tin and transfer to wire rack; cool

cupcakes to room temperature before frosting.

4. Using the wire whisk attachment of your stand

mixer, whip the butter on medium-high speed

for 5 minutes, stopping to scrape the bowl onceor twice.
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5. Reduce the speed to low and gradually add

the powdered sugar. Once all of the powdered

sugar is incorporated, increase the speed to

medium-high and add the vanilla, mixing until

incorporated. Whip at medium-high speed until

light and fluffy, about 2 minutes, scraping the

bowl as needed.

You can store any unused buttercream in the

refrigerator in an airtight container; let it come

to room temperature and then give it a quick

whip in the mixer before using.

Banana Cupcakes With Vanilla Pastry Cream

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