These Banana Cream Pie Cupcakes are beyond words – my new most loved without a doubt! They are made with a banana cupcake, cream pie filling and a banana icing with a mystery fixing that gives it the best flavor!
So the cupcake is a too damp and soft banana cupcake. It's truly similar to cake as well – none of that banana bread-like cake stuff. It's cake. Furthermore, they're quite straight forward to make as well. Simply don't hold back on the creaming of the spread and sugar and don't over blend the player. The main two things you have to recall, alright? Alright.
The cupcakes are loaded up with cream pie filling. You folks this is the stuff dreams are made of. So great. Furthermore, don't be scared to make it on the off chance that you haven't previously, it truly is simple. Some sugar, milk and cornstarch are warmed to a stew. You need to get that sugar softened and the cornstarch a-thickening. Next, you include a bit of the hot milk blend to the eggs. It's called treating the eggs. Check whether you simply hurl the eggs in there, you get fried eggs. That is not going to be delectable in a cupcake. When you include a touch of hot milk to the eggs first, you gradually warm them. At that point, when they are added to the hot blend, they don't scramble. The entire blend is bubbled for two or three minutes to thicken everything, at that point you include a touch of margarine and vanilla and put it aside to cool. When it's at room temperature, you'll include a touch of whipped cream to get that delicacy and additional richness. Sheer pastry paradise.
And afterward there's the icing. It has a mystery fixing I realize you've been biting the dust to get some answers concerning. It's banana chip morsels! That's right, banana chips that were pounded up in a sustenance processor to get scraps. I needed a great banana season in the icing, yet not counterfeit and not with pounded bananas. So banana chips! They brought about the ideal result! The nourishment processor has' a challenging situation to deal with – they aren't the least demanding things to squash. It'll get uproarious. Be that as it may, they pound! What's more, they are astounding in the icing! What's more, as the icing sits, it shows signs of improvement.
Like I stated, these cupcakes are amazing! On the off chance that you are a banana fan, you completely MUST make these! Like, MUST! You will express gratitude toward me later. 🙂
Also Try Our Recipe : CHUNKY MONKEY CUPCAKES RECIPE
INGREDIENTS
BANANA CUPCAKES
- 10 tbsp (140g) unsalted butter, room temperature
- 1 cup sugar (207g)
- 1 tsp vanilla extract
- 1 large egg white
- 1 large egg
- 1 2/3 cups (217g) all purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (120ml) mashed bananas (the riper, the better)
- 1/2 cup (120ml) milk
- 2 tbsp (30ml) water
CREAM FILLING
- 1/4 cup (52g) sugar
- 1 tbsp cornstarch
- 3/4 cup (180ml) milk
- 1 egg yolk, lightly beaten
- 1 tbsp (14g) salted butter
- 1/2 tsp vanilla extract
- 1/4 cup (60ml) heavy whipping cream
- 2 tbsp powdered sugar
BANANA FROSTING
- 1/2 cup (112g) salted butter
- 1/2 cup (95g) shortening
- 4 1/2 cups (518g) powdered sugar
- 1 tsp vanilla extract
- 3/4 cup banana chip crumbs
- 5–6 tbsp (75-90ml) heavy whipping cream or milk
INSTRUCTIONS
TO MAKE THE CUPCAKES:
1. Preheat oven to 350 degrees and prepare a cupcake pan with cupcake liners.
2. Beat butter and sugar until light in color and fluffy, about 2-3 minutes.
3. Add vanilla extract and mix until combined.
4. Add egg white and egg in two batches, mixing until combined after each.
5. Combine dry ingredients in another bowl, then combine mashed bananas, milk and water in another bowl.
6. Add half of the dry ingredients to the batter and mix until well combined.
7. Add the milk and banana mixture and mix until well combined.
8. Add remaining dry ingredients and mix until well combined.
9. Fill cupcake liners about halfway. Bake for 17-19 minutes, or until a toothpick inserted comes out with a few crumbs.
10. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
TO MAKE THE FILLING:
1. Add sugar, cornstarch and milk to a large saucepan and mix until smooth.
2. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
3. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
4. Add a little bit of milk mixture to the egg yolk and whisk together, then add egg mixture to milk mixture.
5. Place pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
6. Remove from heat and add butter and vanilla. Stir until smooth, then set aside to cool too room temperature.
7. Once cooled, beat the heavy whipping cream and powdered sugar until stiff peaks form.
8. Gently fold the whipped cream into the cream filling.
TO MAKE THE FROSTING:
1. Beat butter and shortening together until smooth.
2. Add half of the powdered sugar and mix until smooth.
3. Add the vanilla extract, banana chip crumbs and 5 tbsp heavy cream and mix until smooth.
4. Add remaining powdered sugar and mix until smooth.
5. Add remaining heavy cream, if needed and mix until smooth.
TO ASSEMBLE THE CUPCAKES:
1. Cut the core out of the cupcakes. I like to use a cupcake corer.
2. Fill the holes with about 1 tablespoon of cream filling.
3. Pipe frosting onto the cupcakes. I used the Ateco 808 large round tip.
4. Top cupcakes with a banana chip and store in an airtight container in the refrigerator. Cupcakes are best for 2-3 days.
For more detail : bit.ly/2YLH8Z4
Read More Our Recipe : TROPICAL RUM PUNCH RECIPE
0 Comments