M requested "creamy strawberry stuff in banana cupcakes" for her birthday after remembering the cupcakes from her birthday last year. This is the concoction that I came up with:
For the cake (recipe from RecipeZaar)...
1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 1/8 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk
Preheat oven to 275° (not a typo). Grease and flour a 9 x 13 pan.
In a small bowl, mix mashed banana with the lemon juice; set aside. In a medium bowl, mix flour, baking soda and salt; set aside. In a large bowl, cream 3/4 cup butter and 2 1/8 cups sugar until light and fluffy. Beat in eggs, one at a time, then stir in 2 tsp vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in banana mixture. Pour batter into lined muffin/cupcake tins and bake in preheated oven for 25-30 minutes or until toothpick inserted in center comes out nearly clean (for me, this cake recipe yielded 24 regular sized cupcakes and 11 mini cupcakes). Remove from oven and place directly into the freezer for 45 minutes (helps retain moisture). Remove from freezer and fill with strawberry mascarpone (recipe follows).