VANILLA BEAN CUPCAKES

Vanilla Banana.jpg

Vanilla Bean Cupcakes

w/ Roasted Banana Buttercream

I bet you already have everything you’ll need

Vanilla Bean Cupcakes

Ingredients

  • 1 2/3 cup all-purpose flour 213g

  • 1 cup granulated sugar 200g

  • 1/4 tsp baking soda

  • 1 1/2 tsp baking powder

  • 1/4 tsp kosher salt

  • 3/4 cup unsalted butter 170g, melted but NOT hot

  • 3 egg whites room temperature

  • 1 tbsp vanilla extract 15mL

  • 1/2 cup sour cream 120mL, room temperature

  • 1/2 cup whole milk 120mL, warm

Instructions

  1. Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.

  2. Sift the flour, sugar salt, baking soda and powder into a large bowl, and whisk together.

  3. Separate the eggs.

  4. In another bowl, whisk together the wet ingredients until combined.

  5. Add the wet ingredients to the dry ingredients. Mix until combined.

  6. Distribute the batter evenly into cupcake papers, filling each paper about 2/3 the way up.

  7. Bake for about 15 minutes or until centers are springy to the touch. I rotate at about 7 minutes

Roasted Banana Buttercream

Ingredients

For the bananas

  • 1 ripe banana, cut in half lengthwise

  • 1/3 cup brown sugar

  • 2 tablespoons butter

  • 2 tablespoons whiskey (any dark liquor really)

For the buttercream base

  • 2 sticks butter, room temperature

  • 3 cups powdered sugar

  • 1-2 tablespoons milk or cream

  • ½ teaspoon salt

  • Roasted banana mix, cooled

Instructions

  1. Combine sliced banana and brown sugar in a pan, flat side of the banana down. Cook on medium low heat for about 5-8 minutes to slightly brown the banana and melt the sugar.

  2. Flip over the banana, add the butter and whiskey, cook an additional 5 minutes and then mash the banana up a bit. Set aside to cool.

  3. In a stand mixer fitted with the paddle attachment or with your hand mixer, whip the butter on medium high speed for one minute until smooth. Scrape down the sides of the bowl and then add 1 cup of the powdered sugar. Whip on high for one minute. Repeat with the next 2 cups of powdered sugar.

  4. Once your buttercream is whipped, light and fluffy, add the cream and salt and whip on high for 2 minutes.

  5. Add the cooled banana mix and finally whip again on high for 1 minute.

  6. Pipe onto cupcakes and inhale.

I encourage you to use this roasted banana compote on everything you put into your mouth. biscuits, ice cream, tacos - WHATEVER.

Michelle Ciance