Scratch Cupcakery In West Des Moines Banana Cream Cupcake

Make the cupcake batter
Before you start, first preheat your oven to 350ºF (180ºC) and line your cupcake pan with cupcake holders.
Then. add the butter and sugar together in a large mixing bowl. Cream them together until the sugar starts to dissolve and the butter is pale and fluffy. Add the vanilla and mix it in well.
Next, add one egg at a time. Mix the eggs in well before adding the next one. This will ensure they bind all of the ingredients together. Once your eggs are in, add the mashed banana and make sure it is mixed well. Your batter might be a little lumpy from the banana pieces, but that isn't a problem.
Add the sifted flour and baking powder to your banana mixture and blend it in well. Finally, mix in the milk and water until they are fully incorporated.
1/2 cup + 2 tablespoons salted butter, softened at room temperature, 1 cup granulated brown sugar, 2 teaspoons vanilla extract, 2 large eggs, room temperature, 1 2/3 cups cake flour. sifted, 1/2 cup mashed bananas, 1/2 cup cream or milk, room temperature, 2 tablespoons water, room temperature, 2 teaspoons baking powder
Bake your cupcakes
Divide the cupcake batter between the 12 cupcake liners. If you have any leftover batter, reserve it for more cupcakes in another pan.
Bake the cupcakes for roughly 15-20 minutes or until they are fully baked and slightly browned. Remove them from the hot oven and allow them to cool inside the pan.
After 10 minutes, you can place them on a cooling rack and allow them to cool completely.
Make the cream cupcake filling
To make the filling for these Scratch Cupcakery In West Des Moines-inspired cupcakes, start by combining the sugar, cornstarch, and cream in a large saucepan.
Whisk the mixture until it is completely smooth. Then, over medium-high heat, allow it to come to a simmer. It will start thickening. Once simmering, remove it from the heat.
In a medium bowl, add the beaten egg yolk. Then, add a thin stream of the cream mixture into the yolk while whisking constantly. Add about a quarter of the milk. Your egg yolk mix should be smooth and lump-free.
Then, add the new yolk mixture back into the heated cream. Place the saucepan back over medium heat and bring it to a simmer again. Remember to keep stirring.
Finally, add the butter and vanilla extract and incorporate it well. Remove the mixture from the heat and allow it to cool completely.
In a separate bowl whisk together the heavy cream with the powdered sugar until they form stiff peaks. Once your custard has cooled and thickened, gently fold in the whipped cream.
1/4 cup brown sugar, 1 1/2 tablespoon cornstarch, 3/4 cup heavy cream, 1 egg yolk, lightly beaten, 1 tablespoon unsalted butter, 1 teaspoon vanilla extract, 1/2 cup cream, whipped to stiff peaks, 2 tablespoons powdered sugar
Make the frosting
Cream the butter until it becomes light and fluffy. Then, add the sugar and beat until it is fully incorporated. You can add the vanilla and banana extract, along with the milk.
Keep mixing until your frosting is smooth, thick, and fluffy.
1 cup salted butter, 4 1/2 cups powdered sugar, 1 teaspoon vanilla extract, 1 teaspoon banana extract, optional, 5 tablespoons of milk
Assemble the cupcakes
First, core your cupcakes. Then, add the cream filling into the cupcake holes. Add a tiny piece of cake to cover the hole of the cupcake.
Then, pipe on your delicious frosting and top each cupcake with some dried banana garnishes.
Banana chips or slices, dried

Scratch Cupcakery In West Des Moines Banana Cream Cupcake

Equipment

Ingredients

Ingredients for the cupcake

Ingredients for the filling

Ingredients for the frosting and topping

Instructions

Scratch Cupcakery In West Des Moines Banana Cream Cupcake

Equipment

Ingredients 1x2x3x

Ingredients for the cupcake

Ingredients for the filling

Ingredients for the frosting and topping

Instructions

Ingredients