Friday, October 15, 2010

Go Bananas!!

I need to start this post telling you a secret: I hate bananas! I even hate the banana smell. But I learned to make a banana cupcake that I really liked it! So now I decided to share this recipe with you and this post goes especially for a dear friend of mine which I don't know personally but who has won a piece in my heart, Michele Pazo from Michele Pazo Cake. You guys should visited her blog! She's very talented and she a sweetheart! To visit her blog just click here.

Banana Peanut Cupcake with Milk Chocolate Buttercream (The Chopping Block)
3 large bananas 
1 teaspoon lemon juice
1/2 cup milk 
1/4 teaspoon vanilla extract
2 cups all purpose flour 
1/4 teaspoon salt
1/4 teaspoon baking powder
3/4 teaspoon baking soda
1 stick unsalted butter, softened
1/2 cup natural peanut butter 
1 cup brown sugar
1/2 cup sugar 
2 large eggs
1 cup roasted peanuts, chopped

How to make
1. Pre-heat the oven temperature at 350F and prepare cupcake liners in a muffin pan.
2. Mash the bananas well. Add the lemon juice, milk and vanilla. Set aside.
3. Mix flour, salt, baking powder, baking soda with a spatula or a whisk.
4. In mixer, beat butter and peanut butter with the sugars until mixture is smooth and light. Beat in eggs, one at a time, beating well after each addition.
5. Add alternately dry ingredients and liquids to the butter and peanuts cream. Start by placing the dry ingredients and finish with the dry as well.
6. Fold in 1/2 cup of the chopped peanuts. Reserve left over to decorate cupcakes - if you want, of course ... :)
7. Bake cupcakes for 20-25 minutes. let cool completely to decorate.

Milk Chocolate Buttercream  (The Chopping Block)
4 1/2 ounces milk chocolate 
3/4 cup sugar 
2 tablespoons water
5 egg whites
3 sticks unsalted butter, softened
3/4 teaspoon vanilla extract
1/2 teaspoon salt

How to make
1. Melt chocolate in double boiler. Remove from heat and let cool.
2. In a small saucepan combine sugar and water. Boil without stirring (!!!) until temperature reaches 240F (yes, you will need a candy thermometer) on a candy thermometer.
3. Meanwhile, in an electric mixer, beat the egg whites until very foamy.
4. Once the sugar is ready, reduce speed and add the hot syrup into the egg whites. Increase speed and beat until it reaches room temperature. This process should take 10-15 minutes.
5. Add the butter one tablespoon at a time and then add the melted chocolate, vanilla and salt. Beat until all ingredients are well incorporated and fluffy.

I hope you enjoy!!

Happy Baking!!

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