Friday, February 24, 2012

Banana Cupcakes with Vanilla Pastry Cream

 Hi Y'all!

 In case you haven't noticed, I am completely obsessed with cupcakes right now! The Strawberry Banana Cupcakes were such a hit that I thought I would try just a regular banana cupcake. I had some bananas laying around and wanted to use them up before they went bad. I found this awesome recipe from the Brown Eyed Baker and just had to try it! I hope you enjoy!

Banana Cupcakes with Vanilla Pastry Cream

2 3/4 cups all-purpose flour
  1 1/4teaspoons baking powder
1 teaspoon baking soda
 1/2 teaspoon salt
  1/2 cup (4 ounces) unsalted butter, at room temperature
  1/4 cup vegetable shortening, at room temperature
1 3/4 cups granulated sugar
2 teaspoons vanilla extract
2 eggs
1 1/2 cups mashed very ripe bananas (about 4 bananas)
  1/2 cup buttermilk

3 cups half-and-half
6 large egg yolks
  1/2 cup granulated sugar
3 tablespoons cornstarch
  1/4 teaspoon salt
1 teaspoon vanilla extract

Banana Cupcake:

 Preheat the oven to 325 degrees F. Line cupcake pans with paper liners.
Whisk together the flour, baking powder, baking soda, and salt in a large bowl and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together on medium speed until creamy, about 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 a low speed for a few more seconds.

 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.

Vanilla Pastry Cream:

 Set a fine-mesh sieve over a medium bowl. In a medium saucepan, bring the half-and-half to a simmer and keep warm.
 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.
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.

Eat and Enjoy!


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