Banana Cupcakes
The muffin is made from the same batter as our Banana Chocolate Cake , which you can also bake in a loaf tin if you have ripe bananas. It is filled with a banana custard and topped with a delicious banana mascarpone cream. Here we are… Banana Cupcakes!!!
Mmmmhhh my mouth is watering just thinking about it.
These banana cupcakes have been on my mind for a while now. I finally had the opportunity to try them out. My daughter had a farewell party with colleagues who had accompanied her for a year, so she brought these along.
By the way, all the colleagues were very delighted about the delicious treat. The tray came back empty, even though there weren’t that many people. 🙂
I am quite – or very – proud of my creation, I must say 😉
Make sure you try it if you also like bananas and chocolate!
More treats:
Rhubarb Crumble Muffins
Classic Chocolate Cookies
Cherry Hand Pies
Brioche Croissant with Poppyseed Apple Filling
Mohnzelten – An Austrian Speciality With Poppy Seed
- 200 g flour
- 50 g cocoa powder
- 1½ tsp baking powder
- 1 tsp baking soda
- 50 g sugar (caster)
- 100 g brown sugar
- a pinch of salt
- a pinch of cinnamon powder
- 120 g butter
- 2 ripe bananas
- 80 g buttermilk
- 1 tsp vanilla extract
- 2 eggs
- 400 ml banana nectar (banana juice)
- 1 tbsp sugar
- 1 sachet vanilla custard powder (about 37 g)
- 250 g mascarpone
- 1 tsp vanilla extract
- 60 g powdered sugar
- 400 g whip (single) cream
- 6 tsp san-apart or cream stiffener
- 4 tbsp of cooked Banana Custard
- 12 banana chips (crisps)
- some chocolate
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Mix the vanilla custard powder with the sugar and some of the banana nectar until smooth.
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Heat the remaining banana nectar in a saucepan.
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Whisk in the dissolved custard powder.
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Stir until it comes to boil and thickens.
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Transfer to another recipient, cover the pudding with cling film (directly on the surface) and leave to cool.
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Sift the flour, cocoa powder, baking powder and baking soda into a bowl.
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Mix both sugars, salt and cinnamon to the flour.
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Melt the butter.
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Mash the bananas. (e.g. with a fork)
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Stir the buttermilk, vanilla extract and eggs into the melted butter.
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Add the butter mixture and mashed bananas to the flour and mix.
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Pour the batter into prepared muffin tins. 12 muffins.
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Bake in the preheated oven at 200°C for about 25 minutes. Test with a stick.
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Leave to cool on a rack.
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Mix the mascarpone, vanilla extract, icing sugar and 4 tbsp of the cold custard briefly until smooth.
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Pour in the whipping cream while stirring.
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Add the cream stiffener or San-apart and whip until stiff.
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Put to chill briefly in the refrigerator.
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Hollow out the muffins carefully, for later use. The best way is to use an apple corer or a small spoon.
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Put the banana custard into a freezer bag (cut off the tip) and pipe into the muffins.
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Put the small "lid" back on.
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Fill the Banana Mascarpone Cream into a piping bag with a star-shaped nozzle.
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Pipe the cream onto the muffins.
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Decorate with banana chips and grated chocolate. (It is best to grate the chocolate directly onto the cupcakes with a peeler).
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Chill until ready to serve.
Enjoy baking!
Maggi & Family
Please do not hesitate to share your ideas with me!
Suggestions and critics are welcome.
Instagram: use #sweetandspicyde or @sweetandspicy.de, so I can see your creations.
Thank you!
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