2009-05-13

Maia's Cupcakes, a.k.a., Banana cupcakes with Strawberry Mascarpone Filling

As promised, here's the recipe for the cupcakes from M's birthday party. We should have given away the extras but because there were only eight left after the party we couldn't bear to part with them. We thought they made an appropriate breakfast. Please do try this recipe, you won't be sorry!

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:
banana cupcakes, filled with strawberry mascarpone and topped with white chocolate ganache

For the cake (recipe from RecipeZaar)...
Ingredients:
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

Directions:
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).

For the filling (recipe adapted from Giada De Laurentiis)...
Ingredients:
1 8 oz. container mascarpone cream
1/2 cup strawberries (fresh or frozen)
1/4 cup confectioner's sugar
1 tablespoon lemon juice
Directions:
Combine all ingredients in a food processor or blender and process until smooth and creamy. Transfer the strawberry mixture to a pastry bag fitted with a small tip. Push the tip gently into the bottom of a cupcake and squeeze in the strawberry mixture until the cupcake plumps. Continue with the remaining cupcakes.
For the ganache...
Ingredients:
8 ounces good quality white chocolate (I used Ghirardelli Sublime White Vanilla Dream -- I'm not at all a white chocolate fan but this stuff is tasty in this recipe!)
1/2 cup heavy cream
Directions:
Break chocolate into small pieces and place into glass or other heat tolerant bowl. In small saucepan over medium heat, heat cream until almost boiling (scalded). Pour hot cream over chocolate bits and let sit for a few minutes. Stir until chocolate is completely melted and incorporated into the cream. Dip tops of cupcakes into the ganache. You can dip a second time if you wish. :) The tops were decorated with jimmies and butterflies cut from fondant. If I had more time, I would have colored the fondant and would have also cut flowers to place the butterflies on.
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1 comment:

  1. Mmmm seeing the pic makes my mouth water remembering the great taste again =) Everyone should definately try this!
    Love ya and thanks for sharing it with me!!!

    ReplyDelete