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8/11/2019 Banana Cupcakes With Vanilla Pastry Cream
1/8
ana Cupcakes with Vanilla Pastry Cream
GREDIENTS:
cups all-purpose flour
easpoons baking powder
aspoon baking soda
aspoon salt
up (4 ounces) unsalted butter, at room temperature
up vegetable shortening, at room temperature
cups granulated sugar
aspoons vanilla extract
gs
cups mashed very ripe bananas (about 4 bananas)
up buttermilk
the Vanilla Pastry Cream:
ps half-and-half
rge egg yolks
up granulated sugarblespoons cornstarch
aspoon salt
aspoon vanilla extract
ECTIONS:
Make the Banana Cupcakes:
reheat the oven to 325 degrees F. Line two 12-cup cupcake
s with paper liners.
Whisk together the flour, baking powder, baking soda, andtogether into a large bowl and set aside.
3. In the bowl of an electric mixer fitted with the
paddle attachment, beat the butter and shortening
together on medium speed until creamy, 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 low speed for a few more
seconds.
4. 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.
To Make the Vanilla Pastry Cream:
1. Set a fine-mesh sieve over a medium bowl.
2. In a medium saucepan, bring the half-and-half to
a simmer and keep warm.
3. 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.
To Assemble the Cupcakes:
If you have a pastry bag, fit the bag with a large
tip, fill the bag with the pastry cream, and pipe
out enough pastry cream to cover each cupcake.
If you do not have a pastry bag, use an ice cream
scoop with a release mechanism to scoop the
pastry cream and dispense it onto the top of the
cupcake.
You can also use an offset spatula to frost the
cupcakes. Top with a single slice of fresh banana
or a dried banana chip. To Serve: 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.
Dark Chocolate Cupcakes with Peanut Butter Frosting
INGREDIENTS:
For the Cupcakes:
8 tablespoons (1 stick) unsalted butter, cut into
4 pieces
2 ounces bittersweet chocolate, chopped
cup (1.5 ounces) Dutch-processed cocoa
powder
cup (3.75 ounces) all-purpose flour
teaspoon baking soda
teaspoon baking powder
2 eggs
http://www.browneyedbaker.com/2011/01/21/banana-cupcakes-with-vanilla-pastry-cream/http://www.browneyedbaker.com/2011/01/21/banana-cupcakes-with-vanilla-pastry-cream/http://www.browneyedbaker.com/2010/06/10/dark-chocolate-cupcakes-with-peanut-butter-frosting/http://www.browneyedbaker.com/2010/06/10/dark-chocolate-cupcakes-with-peanut-butter-frosting/http://www.browneyedbaker.com/2010/06/10/dark-chocolate-cupcakes-with-peanut-butter-frosting/http://www.browneyedbaker.com/2010/06/10/dark-chocolate-cupcakes-with-peanut-butter-frosting/http://www.browneyedbaker.com/2011/01/21/banana-cupcakes-with-vanilla-pastry-cream/8/11/2019 Banana Cupcakes With Vanilla Pastry Cream
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cup (5.25 ounces) granulated sugar
1 teaspoon vanilla extract
teaspoon table salt
cup (4 ounces) sour cream
For the Peanut Butter Frosting:
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room
temperature
teaspoon vanilla extract
teaspoon kosher salt
cup heavy cream
DIRECTIONS:
1. To make the Cupcakes: Adjust oven rack to
lower-middle position and preheat to 350
degrees F. (If you are using a non-stick muffin
pan, heat the oven to 325 degrees F.) Line
standard-size muffin pan with baking cup liners.
2. Combine butter, chocolate, and cocoa in
medium heatproof bowl. Set bowl over saucepan
containing barely simmering water; heat mixture
until butter and chocolate are melted and whisk
until smooth and combined. (Alternately, you can
microwave the mixture at 50% power,
stirring every 30 seconds until completely
melted.) Set aside to cool until just warm to the
touch.
3. Whisk flour, baking soda, and baking powder
in small bowl to combine.
4. Whisk eggs in second medium bowl to
combine; add sugar, vanilla, and salt until fully
incorporated. Add cooled chocolate mixture and
whisk until combined. Sift about one-third of
flour mixture over chocolate mixture and whisk
until combined; whisk in sour cream until
combined, then sift remaining flour mixture over
and whisk until batter is homogeneous andthick.
5. Divide the batter evenly among muffin pan
cups. Bake until skewer inserted into center of
cupcakes comes out clean, 18 to 20 minutes.
6. Cool cupcakes in muffin pan on wire rack until
cool enough to handle, about 15 minutes.
Carefully lift each cupcake from muffin pan and
set on wire rack. Cool to room temperature
before icing, about 30 minutes.
7. To make the Peanut Butter Frosting: Place the
confectioners' sugar, peanut butter, butter,
vanilla and salt in the bowl of an electric mixer
fitted with a paddle attachment. Mix on
medium-low speed until creamy, scraping down
the bowl with a rubber spatula as you work. Add
the cream and beat on high speed until the
mixture is light and smooth.
Guinness, Whiskey and Irish Cream Cupcakes
INGREDIENTS:
For the Cupcakes:
1 cup Guinness stout
1 cup unsalted butter, at room temperature
cup Dutch-process cocoa powder
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoons baking soda
teaspoons salt
2 eggs
2/3 cup sour cream
For the Whiskey Ganache Filling:
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, at room temperature
2 teaspoons Irish whiskey
For the Baileys Frosting:
2 cups unsalted butter, at room temperature
5 cups powdered sugar
6 tablespoons Bailey's Irish Cream
DIRECTIONS:
1. To Make the Cupcakes: Preheat oven to 350
degrees F. Line 24 cupcake cups with liners.
Bring the Guinness and butter to a simmer in a
heavy, medium saucepan over medium heat. Add
the cocoa powder and whisk until the mixture is
smooth. Cool slightly.
2. Whisk the flour, sugar, baking soda and salt in
a large bowl to combine. Using an electric mixer,
beat the eggs and sour cream on medium speed
until combined. Add the Guinness-chocolate
mixture to the egg mixture and beat just to
combine. Reduce the speed to low, add the flour
mixture and beat briefly. Using a rubber spatula,
fold the batter until completely combined. Divide
the batter among the cupcake liners. Bake until a
thin knife inserted into the center comes out
http://www.browneyedbaker.com/2011/03/14/irish-car-bomb-cupcakes/http://www.browneyedbaker.com/2011/03/14/irish-car-bomb-cupcakes/http://www.browneyedbaker.com/2011/03/14/irish-car-bomb-cupcakes/8/11/2019 Banana Cupcakes With Vanilla Pastry Cream
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clean, about 17 minutes. Cool the cupcakes on a
rack.
3. To Make the Whiskey Ganache Filling: Finely
chop the chocolate and transfer it to a heatproof
bowl. Heat the cream until simmering and pour it
over the chocolate. Let it sit for one minute and
then, using a rubber spatula, stir it from the
center outward until smooth. Add the butter and
whiskey and stir until combined. Let the ganache
cool until thick but still soft enough to be piped.
4. To Fill the Cupcakes: Using a 1-inch round
cookie cutter (or the bottom of a large
decorating tip), cut the centers out of the cooled
cupcakes, going about two-thirds of the way
down. Transfer the ganache to a piping back
with a wide tip and fill the holes in each cupcake
to the top.
5. To Make the Baileys Frosting: Using the whisk
attachment of a stand mixer, whip the butter on
medium-high speed for 5 minutes, scraping the
sides of the bowl occasionally. Reduce the speed
to medium-low and gradually add the powdered
sugar until all of it is incorporated. Add the
Baileys, increase the speed to medium-high and
whip for another 2 to 3 minutes, until it is light
and fluffy.
6. Using your favorite decorating tip, or an offset
spatula, frost the cupcakes and decorate with
sprinkles, if desired. Store the cupcakes in an
airtight container.
Lemon-Limoncello Cupcakes
INGREDIENTS:
For the cupcakes:
1 cups all-purpose flour
1 teaspoon baking powder
teaspoon salt
2 ounces ( stick) unsalted butter, at room
temperature
2 ounces cream cheese, at room temperature
1 cup granulated sugar
3 large eggs
2 tablespoons limoncello
cup buttermilk
cup lemon juice
Zest of one lemon
For the lemon curd:Zest of 2 lemons
cup lemon juice
cup granulated sugar
1 egg + 1 egg yolk
For the cream cheese limoncello frosting:
2 ounces ( stick) unsalted butter, at room
temperature
4 ounces cream cheese, at room temperature
1 tablespoon limoncello
2 cups powdered sugar, sifted
DIRECTIONS:
1. Prepare the cupcakes. Preheat the oven to 350
degrees F and position a rack in the center. In a
medium bowl, combine the flour, baking powder
and salt; set aside. In the bowl of an electric
mixer fitted with a paddle attachment, beat the
butter, cream cheese and sugar on medium
speed until light and creamy, 2-3 minutes. Add
the eggs, one at a time, beating well after each
addition. Add the limoncello and beat an
additional minute. On low speed, add flour
mixture and buttermilk alternatively, beginning
and ending with the flour mixture. Add the
lemon juice and zest and mix on low speed just
until incorporated. Divide the batter between 12
muffin tins. Bake for 20 minutes or until a
toothpick inserted near the middle comes out
clean. Let cool completely.
2. Prepare the lemon curd. In a heavy medium
saucepan, stir together the lemon zest, juice and
sugar and bring to a simmer over medium heat.
In a small bowl, whisk together the egg and egg
yolk. Whisk the lemon mixture into the eggs to
temper them. Scrape the mixture back into the
saucepan and place over medium heat, whisking
constantly until it thickens, about 5 minutes.
Remove from the heat, and let cool completely.
3. Prepare the cream cheese limoncello frosting.
In the bowl of an electric mixer fitted with the
paddle attachment, beat the butter and cream
cheese on medium speed until light and creamy,
about 2-3 minutes. Add the limoncello and beat
for an additional minute. Reduce the speed to
low and gradually add the sifted powdered sugar
and beat until fully incorporated and smooth.
4. Assemble the cupcakes. Cut a hole into each
cupcake with the large end of a melon baller or
the back end of a large pastry tip. Fill each cavity
with the lemon curd. Fill a pastry bag with a star
http://www.browneyedbaker.com/2009/08/30/lemon-limoncello-cupcakes/http://www.browneyedbaker.com/2009/08/30/lemon-limoncello-cupcakes/http://www.browneyedbaker.com/2009/08/30/lemon-limoncello-cupcakes/8/11/2019 Banana Cupcakes With Vanilla Pastry Cream
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tip (I used Wilton 1M) with the cream cheese
limoncello frosting and pipe onto each cupcake.
Decorate with lemon and berries, if desired.
Margarita Cupcakes
INGREDIENTS:
For the Cupcakes:
1 cups all-purpose flour
1 teaspoons baking powder
teaspoon salt
cup unsalted butter, at room temperature
1 cup granulated sugar
2 eggs, at room temperature
Zest and juice of 1 limes
2 tablespoons tequila
teaspoon vanilla extract
cup buttermilk
To Brush the Cupcakes:
1 to 2 tablespoons tequila
For the Tequila-Lime Frosting:
1 cup unsalted butter, at room temperature
2 cups powdered sugar
1 tablespoon lime juice
2 tablespoons tequila
Pinch of coarse salt
DIRECTIONS:
1. Preheat the oven to 325 degrees F. Line a
standard muffin tin with paper liners; set aside.
2. In a medium bowl, whisk together the flour,
baking powder and salt; set aside.
3. In an electric mixer on medium-high speed,
beat the butter and sugar together until pale,
light, and fluffy (about 5 minutes).
4. Reduce the mixer speed to medium and add
the eggs one at at time, mixing thoroughly after
each addition.
5. Scrape the sides of the bowl and add the lime
zest, lime juice, vanilla extract and tequila. Mix
until combined. (The mixture may start to look
curdled at this point, but don't worry, it will all
come back together, power on!)
6. Reduce the mixer speed low. Add the dry
ingredients in three batches, alternating with the
buttermilk in two batches. Mix only until just
incorporated, using a rubber spatula to give it
one last mix by hand.
7. Divide the batter between the muffin cups.
Bake for approximately 25 minutes or until just
slightly golden and a skewer shows only moist
crumbs attached, rotating the pan at the halfway
point.
8. Allow cupcakes to cool for 5 to 10 minutes,
and then remove to a cooling rack. Brush the
tops of the cupcakes with the 1 to 2 tablespoons
of tequila. Set the cupcakes aside to cool
completely before frosting them.
9. To make the frosting, whip the butter on
medium-high speed of an electric mixer using
the whisk attachment for 5 minutes. Reduce the
speed to medium-low, and gradually add the
powdered sugar, mixing and scraping the sides
of the bowl until all is incorporated. Give it a mix
on medium speed for about 30 seconds. Add the
lime juice, tequila and salt mix on medium-high
speed until incorporated and fluffy. If thefrosting appears a bit too soft, add some
additional sugar, one spoonful at a time until
desired consistency is reached. Frost cupcakes
and garnish, if desired, with lime zest, an
additional sprinkling of salt and a lime wedge.
*Note 1:If you would prefer to not use liquor in
these cupcakes, you can absolutely omit it from
both the cupcakes and the frosting with no
problem. If you do omit it, I would add 1
tablespoon of vanilla extract to the frosting.
*Note 2:I used a Wilton 1M tip to frost the
cupcakes.
Mocha Cupcakes with Espresso Frosting
INGREDIENTS:
For the Cupcakes:
1cups all-purpose flour
cup unsweetened cocoa powder
1 teaspoon baking powder
teaspoon baking soda
teaspoon salt
cup whole milk
cup strong brewed coffee, at room
temperature
1 teaspoons espresso powder
1 teaspoon vanilla extract
cup (1 stick) unsalted butter, at room
temperature
cup granulated sugar
http://www.browneyedbaker.com/2011/05/05/margarita-cupcakes-cinco-de-mayo/http://www.browneyedbaker.com/2011/05/05/margarita-cupcakes-cinco-de-mayo/http://www.browneyedbaker.com/2010/08/13/mocha-cupcakes-with-espresso-buttercream-frosting/http://www.browneyedbaker.com/2010/08/13/mocha-cupcakes-with-espresso-buttercream-frosting/http://www.browneyedbaker.com/2010/08/13/mocha-cupcakes-with-espresso-buttercream-frosting/http://www.browneyedbaker.com/2011/05/05/margarita-cupcakes-cinco-de-mayo/8/11/2019 Banana Cupcakes With Vanilla Pastry Cream
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cup light brown sugar
1 egg, at room temperature
For the Espresso Buttercream Frosting:
1 cup (2 sticks) unsalted butter, at room
temperature
2 cups powdered sugar
1 teaspoons vanilla extract
1 teaspoons espresso powder
DIRECTIONS:
1. To make the Cupcakes: Mix the espresso
powder into the brewed coffee until dissolved;
set aside to cool to room temperature.
2. Preheat the oven to 350 degrees F. Line a
standard-size muffin tin with paper liners.
3. Whisk together the flour, cocoa powder,
baking powder, baking soda and salt.
4. Beat the butter and both sugars together on
medium-high speed until light and fluffy, about
2-3 minutes. Add the egg and beat until
combined. In a measuring cup, combine the
milk, brewed coffee mixture and vanilla. Slowly
add the flour mixture, alternating with the coffee
mixture, ending with the flour mixture.
5. Divide the batter evenly between the 12 liners.
Baking for 17-20 minutes or until a toothpick
inserted in the center of a cupcake comes out
clean. Cool completely before frosting cupcakes.
6. To make the Frosting: Mix the espresso
powder into the vanilla until dissolved; set aside.
7. Using the whisk attachment of a stand mixer,
whip the butter on medium-high speed for 5
minutes, stopping once to scrape the sides of
the bowl. Reduce the mixer speed to low and
add the powdered sugar a little at a time, waiting
until it is mostly incorporated before addingmore. Once all of the powdered sugar has been
added, scrape the sides of the bowl and increase
the speed to medium-high and whip until fluffy,
about a minute or two. Add the espresso and
vanilla mixture and continue to mix at medium-
high until it is completely incorporated, scraping
the sides as necessary.
Note:To make the swirls on the cupcakes, I used
a 1M decorating tip.
Pumpkin Cupcakes with Cream Cheese Frosting
INGREDIENTS:
For the Cupcakes:
4 cups cake flour (not self-rising), sifted
1 teaspoon baking soda
1 Tablespoon + 1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1 Tablespoon ground ginger1 teaspoon freshly grated nutmeg
teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room
temperature
2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1 cups canned pumpkin (not pie filling)
For the Cream Cheese Frosting:
1 cup (2 sticks) unsalted butter, room
temperature
12 ounces cream cheese, room temperature
1 pound (4 cups) confectioners' sugar, sifted
teaspoon vanilla extract
DIRECTIONS:
To Make the Cupcakes:
1. Preheat oven to 350F. Line standard muffin
tins with paper liners. Sift together flour, baking
soda, baking powder, salt and spices.
2. With an electric mixer on medium-high speed,
cream butter and brown sugar until pale and
fluffy. Add eggs, one at a time, beating until
each is incorporated, scraping down sides of
bowl as needed. Reduce speed to low. Add flour
mixture in three batches, alternating with two
additions of buttermilk, and beating until just
combined. Add pumpkin; beat until just
combined.
3. Divide batter evenly among lined cups, filling
each three-quarters full. Bake, rotating tins
halfway through, until golden brown, 15 to 18
minutes. Transfer tins to wire racks to cool 10
minutes; turn out cupcakes onto racks and let
cool completely. Cupcakes can be refrigerated
up to 3 days in airtight containers.
4. To finish, use an offset spatula or a pastry bag
fitted with a decorated tip to top the cupcakes
with cream cheese frosting.
http://www.browneyedbaker.com/2009/11/02/pumpkin-cupcakes-with-cream-cheese-frosting/http://www.browneyedbaker.com/2009/11/02/pumpkin-cupcakes-with-cream-cheese-frosting/http://www.browneyedbaker.com/2009/11/02/pumpkin-cupcakes-with-cream-cheese-frosting/8/11/2019 Banana Cupcakes With Vanilla Pastry Cream
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To Make the Frosting:
With an electric mixer on medium-high speed,
beat butter and cream cheese until fluffy, 2 to 3
minutes. Reduce speed to low. Add sugar, cup
at a time, and then vanilla, and mix until smooth
and combined, scraping down sides of bowl as
needed.
If not using immediately, frosting can be
refrigerated up to 3 days in an airtight container;
before using, bring to room temperature, and
beat on low speed until smooth again.
Red Velvet Cupcakes with Cream Cheese Frosting
INGREDIENTS:
For the Cupcakes:
4 tablespoons unsalted butter, at room
temperature
cup granulated sugar
1 egg
2 tablespoons unsweetened cocoa powder
3 tablespoons red food coloring
teaspoon vanilla extract
cup buttermilk
1 cup + 2 tablespoons all-purpose flour
teaspoon salt
teaspoon baking soda
1 teaspoons distilled white vinegar
For the Cream Cheese Frosting:4 ounces butter, at room temperature
4 ounces cream cheese, at room temperature
2 cups powdered sugar
1 tablespoon vanilla extract
DIRECTIONS:
1. Preheat oven to 350 degrees F. Line a
standard muffin/cupcake pan with liners.
2. On medium-high speed, cream the butter and
sugar until light and fluffy, about 3 minutes.
Turn the mixer to high and add the egg. Scrape
down the bowl and beat until well incorporated.
3. In a separate small bowl, mix together the
cocoa powder, vanilla extract and red food
coloring to make a thick paste. Add to the batter
and mix on medium speed until completely
combined. You may need to stop the mixer to
scrape the bottom of the bowl, making sure that
all the batter gets color.
4. Reduce the mixer speed to low and slowly add
half of the buttermilk. Add half of the flour and
mix until combined. Scrape the bowl and repeat
the process with the remaining milk and flour.
Beat on high until smooth.
5. Again, reduce the mixer speed to low and add
the salt, baking soda and vinegar. Turn to high
and beat for another couple of minutes until
completely combined and smooth.
6. Divide the batter evenly between the cupcake
liners and bake for about 20 minutes, or until a
thin knife or skewer inserted into the center of
the largest cupcake comes out clean.
7. Cool for 10 minutes and then remove
cupcakes from the pan and place them on a
cooling rack to cool completely before frosting.
8. To make the frosting: Using the whisk
attachment, whip the butter and cream cheese
on high speed for about 5 minutes, scraping the
bowl down as necessary. Reduce the speed to
low and slowly add the powdered sugar until all
is incorporated. Add the vanilla and mix to
combine. Increase the speed to medium high
and whip for a few minutes until the frosting is
light and fluffy, scraping the bowl as necessary.
*Note:This recipe can be doubled to make an 8
or 9-inch layer cake.
Tiramisu Cupcakes
INGREDIENTS:
For the Cupcakes:
1 cups cake flour (not self-rising), sifted
teaspoon baking powder
teaspoon coarse salt
cup milk
1 vanilla bean, halved lengthwise, seeds scraped
and reserved
4 tablespoons unsalted butter, at room
temperature, cut into pieces
3 whole eggs plus 3 egg yolks, at room
temperature
1 cup granulated sugar
For the Coffee-Marsala Syrup:
1/3 cup plus 1 tablespoon freshly brewed very
strong coffee (or espresso)
1 ounce marsala wine
cup granulated sugar
http://www.browneyedbaker.com/2010/11/08/red-velvet-cupcakes-cream-cheese-frosting/http://www.browneyedbaker.com/2010/11/08/red-velvet-cupcakes-cream-cheese-frosting/http://www.browneyedbaker.com/2011/03/25/tiramisu-cupcakes-for-my-birthday-today/http://www.browneyedbaker.com/2011/03/25/tiramisu-cupcakes-for-my-birthday-today/http://www.browneyedbaker.com/2011/03/25/tiramisu-cupcakes-for-my-birthday-today/http://www.browneyedbaker.com/2010/11/08/red-velvet-cupcakes-cream-cheese-frosting/8/11/2019 Banana Cupcakes With Vanilla Pastry Cream
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For the Mascarpone Frosting:
1 cup heavy cream
8 ounces mascarpone cheese, room temperature
cup confectioners' sugar, sifted
Unsweetened cocoa powder, for dusting
DIRECTIONS:
1. Preheat oven to 325 degrees F. Line standard
muffin tins with paper liners. Sift together cake
flour, baking powder, and salt. Heat milk andvanilla-bean pod and seeds in a small saucepan
over medium heat just until bubbles appear
around the edge. Remove from heat. Whisk in
butter until melted, and let stand 15 minutes.
Strain milk mixture through a fine sieve into a
bowl, and discard vanilla-bean pod.
2. With an electric mixer on medium speed,
whisk together whole eggs, yolks, and sugar. Set
mixing bowl over a pan of simmering water, and
whisk by hand until sugar is dissolved and
mixture is warm, about 6 minutes. Remove bowl
from heat. With an electric mixer on high speed,
whisk until mixture is fluffy, pale yellow, and
thick enough to hold a ribbon on the surface for
several seconds when whisk is lifted.
3. Gently but thoroughly fold flour mixture into
the egg mixture in three batches; stir cup
batter into the strained milk mixture to thicken,
then fold milk mixture into the remaining batter
until just combined.
4. Divide batter evenly among lined cups, filling
each three-quarters full. Bake, rotating tins
halfway through, until centers are completely set
and edges are light golden brown, about 20
minutes. Transfer tins to wire racks to cool
completely before removing cupcakes.
5. Make the syrup: Stir together coffee, marsala,
and sugar until sugar is dissolved. Let cool.
6. Brush tops of cupcakes evenly with coffee-
marsala syrup; repeat until all syrup has been
used. Allow cupcakes to absorb liquid 30
minutes.
7. Make frosting: With an electric mixer on
medium speed, whisk heavy cream until stiff
peaks form (be careful not to overbeat, or cream
will be grainy). In another bowl, whisk together
mascarpone and confectioners' sugar untilsmooth. Gently fold whipped cream into
mascarpone mixture until completely
incorporated. Use immediately.
8. To finish, Dollop frosting onto cupcakes;
refrigerate up to overnight in airtight containers.
Dust generously with cocoa powder just before
serving.
Vanilla Cupcakes with Vanilla Frosting
INGREDIENTS:
Vanilla Cupcakes:
1 cups all-purpose flour
1 cup granulated sugar
1 teaspoons baking powder
teaspoon table salt
8 tablespoons unsalted butter (1 stick), room
temperature
cup sour cream
1 large egg , room temperature
2 large egg yolks , room temperature1 teaspoons vanilla extract
Vanilla Buttercream Frosting:
1 cup (8 ounces) unsalted butter, at room
temperature
2 cups powdered sugar
1 tablespoon vanilla extract
DIRECTIONS:
1. Adjust oven rack to middle position; heat oven
to 350 degrees F. Line standard muffin/cupcake
tin with paper or foil liners.
2. Whisk together flour, sugar, baking powder,
and salt in bowl of standing mixer fitted with
paddle attachment. Add butter, sour cream, egg
and egg yolks, and vanilla; beat at medium
speed until smooth and satiny, about 30
seconds. Scrape down sides of bowl with rubber
spatula and mix by hand until smooth and no
flour pockets remain.
3. Divide batter evenly among cups of prepared
tin. Bake until cupcake tops are pale gold and
toothpick or skewer inserted into center comes
out clean, 20 to 24 minutes. Remove the
cupcakes from tin and transfer to wire rack; cool
cupcakes to room temperature before frosting.
4. Using the wire whisk attachment of your stand
mixer, whip the butter on medium-high speed
for 5 minutes, stopping to scrape the bowl onceor twice.
http://www.browneyedbaker.com/2010/10/28/vanilla-cupcakes-vanilla-buttercream-frosting/http://www.browneyedbaker.com/2010/10/28/vanilla-cupcakes-vanilla-buttercream-frosting/http://www.browneyedbaker.com/2010/10/28/vanilla-cupcakes-vanilla-buttercream-frosting/8/11/2019 Banana Cupcakes With Vanilla Pastry Cream
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5. Reduce the speed to low and gradually add
the powdered sugar. Once all of the powdered
sugar is incorporated, increase the speed to
medium-high and add the vanilla, mixing until
incorporated. Whip at medium-high speed until
light and fluffy, about 2 minutes, scraping the
bowl as needed.
You can store any unused buttercream in the
refrigerator in an airtight container; let it come
to room temperature and then give it a quick
whip in the mixer before using.