See also: cupcake compromise
Some of you might be disappointed, but I didn’t make the cheddar bacon cupcakes for the Super Bowl. John was really pulling for the banana foster cupcakes. And I still wanted to do something different that related to one of the Super Bowl teams. Unfortunately bacon was a little too different this time around for me. After a little research, a few sources told me that the banana split was invented around Pittsburgh. And I still had some raspberry frosting floating around. So I made banana foster and banana split cupcakes!
And I’m soooo glad I made the banana foster ones. Because I finally mastered buttercream! How? Just use the whisk attachment instead of the paddle attachment on my stand mixer. Why didn’t I do that earlier??? Previous recipes either didn’t specify or said to use the paddle. I always wondered why, but didn’t really second guess.
I used the vanilla buttercream recipe from Eat Live Run (minus the vanilla bean). The recipe was similar to other ones I’ve used, but Jenna had a picture of the fluffiest frosting on a whisk attachment. I took that as my green light to use the whisk.
And….oh…my…gosh! Glorious, heavenly, fluffy frosting! I’m tempted to put it on everything. But I won’t because I’m in a Biggest Loser competition at work.
So how did I execute banana foster and banana split? I baked banana cupcakes (with lemon zest for an extra zip) and frosted the banana foster ones with vanilla and sprinkled the top with cinnamon and nutmeg. The banana split was frosted with raspberry frosting and sprinkled with cocoa powder. Both were topped with sweetened banana chips since they look like little footballs.
How did you spend your Super Bowl? Eat any good snacks or desserts?
From The Joy of Cooking
Preheat oven to 350 degrees. Get ingredients to room temperature.
In a food processor, mix together:
2 large ripe bananas
2 Tbsp sour cream
Add and mix well:
2 tsp grated lemon zest
1 1/2 tsp vanilla
In a large bowl, beat on low speed for 30 seconds:
2 c cake flour (OR 2 c – 4 Tbsp regular flour or cornstarch)
3/4 c + 2 Tbsp sugar
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
Add 1/2 the banana mixture along with:
10 Tbsp butter, softened
Beat on low speed until dry ingredients are moistened. Increase speed to medium and beat for 1 1/2 minutes, scraping sides of bowl as needed. Then gradually add rest of banana mixture. Pour batter into greased or lines cupcake tins (about 2/3 full). Bake until toothpick in the center comes out clean and the cake springs back when lightly pressed, about 12 minutes for mini cupcakes.
Makes 4 dozen mini cupcakes. One batch of the vanilla buttercream should be able to frost 4 dozen minis. If you don’t snack too much :)
From Eat Live Run
1 stick butter, softened
2 cups confectioner’s sugar
1 tablespoon milk
1 tsp vanilla extract
Beat the butter and vanilla bean seeds on high until soft. Add the confectioner’s sugar and beat well. I added the sugar one half cup at a time, tasting each time. That way you can make the frosting as sweet as you want and probably won’t use as much sugar. Add milk and vanilla extract and beat on high for about six minutes, until very light and fluffy. (Be sure to use the whisk attachment!) Pipe or spread buttercream on cupcakes.
Sparkle berry buttercream
From Berry Good Cupcakes (makes twice as much as the vanilla buttercream recipe above)
3 1/4 cups powdered sugar
1 cup butter, at room temperature
1/2 teaspoon vanilla extract
3 tablespoons IZZE sparkling juice, at room temperature
A few tablespoons of raspberry preserves (with or without seeds, I love Smucker’s)
With an electric mixer on low, beat the butter until it starts to get fluffier. Then start adding the powdered sugar one cup at a time. Taste it every time. That way you can make it as sweet as you want and probably won’t use as much sugar. Mix on low until well blended, and then on medium for another two minutes. Add vanilla and IZZE, beating on medium for another minute. Add a couple of spoonfuls (to taste) of raspberry preserves.
The additional raspberry preserves may make the frosting a little thinner, so add a little more powdered sugar to thicken things up. If this frosting is too thick, add a little more IZZE.