Wednesday, May 19, 2010

Banana Cream Pie Cupcakes

Today i figured i would post the recipes, and procedures i used to make these banana cream pie cupcakes. These were just an idea i had the other night and decided to experiment with it a bit. The results were delicious, these could possibly be my new favorite cupcakes!

Banana Cake Recipe
1/2 cup butter
1 1/2 cups sugar
2 large eggs, beaten
2 cups flour, sifted
1/2 tsp. of salt
1/4 tsp. baking powder
1/2 cup milk
1/4 tsp. vanilla
3/4 tsp. baking soda (add to pureed bananas)
3 very well mashed bananas, very ripe

1. Preheat oven to 350 degrees. Like cupcake pan/muffin tin with paper liner, Then mash bananas and mix in baking soda and vanilla with them.
2. Cream butter, sugar until light and fluffy, then slowly beat in the eggs, until mixture is smooth.
3. Sift flour, then add the salt and baking powder to the flour (use a whisk to stir this mix to ensure even distribution of the baking powder).
4. To the creamed butter mixture, add the milk and flour (alternating, beginning and ending with flour).
5. Add in the banana mixture, mix until incorporated
6. Fill pan, bake 16-20 min,rotating pan halfway through.

After the cupcakes have completely cooled, take a pastry tip (if you don't have one, you might be able to use an apple corer, be creative i'm sure you can figure out something.) cut out a hole in the center of each cupcake, just don't go all the way to the base of the cupcake. You can then use the tip to try to widen the hole a bit.

Here is a photo after making the hole

Now its time for the filling, this can be made up to a day in advance. I simply used jell-o vanilla instant pudding mix, because thats what i associate banana cream pie with. Simply follow the instructions on the package (however i did use cream instead of milk, and i used about 1/2 cup less than they said so the pudding would be extra thick. However you could always make pastry cream, if you're not to keen on the pudding idea. Here is a good simple recipe for pastry cream.

Vanilla Pastry Cream
  • 2 cups milk
  • 1/2 cup white sugar
  • 1 vanilla bean, halved lengthwise
  • 6 egg yolks
  • 4 tablespoons all-purpose flour
  • 4 tablespoons unsalted butter
  • 1 pinch salt

  1. Place the milk, half the sugar and the vanilla bean in a saucepan over medium heat.
  2. Combine the egg yolks and the remaining sugar in a bowl and whisk until light in color. Add in the flour and the salt, mix to combine.
  3. When the milk just begins to boil, remove from heat and remove vanilla bean. Very slowly dribble the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all of the yolk mixture into the saucepan over medium heat. Using a spatula or a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick.
  4. Remove from heat and add the butter. Strain if you wish for a smoother cream. Place into a bowl and cover directly with plastic wrap to stop a skin from forming on the cream. Chill

So once your filling is chilled and set, fill a pastry bag with a round tip small enough to fit in the hole of the cupcakes. Or you can simply cut the tip of the pastry bag to the desired size. Then simply fill all your cupcakes, below is a photo of this. If your wondering what the pink is on the bag, well thats duct tape, as i was filling the bags the bag burst open so i quick grabbed the first tape i could find to repair the bag.

Now it's time for the icing

Vanilla Confectioners Frosting
453g (1 box) confectioners sugar
1 cup (226g) unsalted butter; softened
1 tsp vanilla extract
4 tablespoons cream or milk

1. Cream the butter until it is light and fluffy
2. Then mix in the vanilla, followed by the confectioners sugar. Start beating on a low speed just until it is incorporated (you don't want sugar flying everywhere), then turn up the speed and beat until no lumps remain and mix is light and fluffy.
3. Finally beat in the 4 tablespoons cream or milk, more may be added until the desired consistency is reached. It shouldn't be runny, but it should be soft enough for easy piping.

When you've made your frosting simply fill your pastry bag that has been fitted with the tip you want (i personally like a large star tip) and pipe away!
Sorry no picks of me piping i couldn't manage to do that and take a pick at the same time.

The way i piped these cupcakes was using a large star tip, start out in the center with the tip held just a bit away from the cupcake, and with even force start piping and moving in a circular motion while moving farther away from the cupcake. Then to get that peak, simply stop squeezing and gently pull away. (I know that sounds confusing but hope it helps somewhat).

Then for the Finishing touch some graham cracker crumbs sprinkled on top

Heres a pic of the final cupcakes

Heres a photo of the inside of the cupcake


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