off the mixer. Add half of the flour mixture and mix on low speed just until blended. Pour in the buermilk and mix on low speed just until combined. Add the remaining flour mixture and mix on low speed just until blended. Turn off the mixer, scrape down the bowl, and give the baer a final stir with the spatula.
Divide the baer evenly among the prepared muffin cups. Bake until light golden brown and a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Remove the pan from the oven and set it on a wire rack. Let cool for 10 minutes, then carefully transfer the cupcakes directly to the rack. Let cool completely, about 1 hour.
BANANA CUPCAKES cups all-purpose flour teaspoons baking powder½ teaspoon baking soda½ teaspoon salt
½ cup ( stick) unsalted buer, at room temperature
¼ cups sugar
large eggs
teaspoon vanilla extract ripe bananas, peeled and mashed (about cup)
½ cup buermilk
Vanilla Custard (page )Rich Chocolate Glaze (page )
Chunk of dark chocolate, for decorating (optional)
MAKES 18 CUPCAKES
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Using a paring knife, cut a 1½-inch-diameter round about 1 inch deep in the center of each cupcake, then remove the rounds and set them aside. Fill each hollow with about 1 teaspoon of vanilla custard. Cut the rounds that you removed from the cupcakes in half horizontally; reserve the tops and discard—
or eat!—the rest. Return the tops to the cupcakes, covering the filling, then gently press down on each to fit it into the hole.
Spoon the chocolate glaze over the cupcakes. If decorating with chocolate, use a vegetable peeler to shave the chunk of chocolate over the cupcakes, leing the shavings fall onto the glaze. Place the cupcakes on a rimmed baking sheet and refrigerate until the glaze is set, about 10 minutes.
Cool cupcaksThese cream-filled treats taste yummy straight from the refrigerator—no need to let them warm up before munching.
32
Follow the recipe for Chocolate-Banana Cream PieCupcakes, swapping Vanilla Cupcakes (page 36; omit the frosting and sprinkles) for the Banana Cupcakes.
Chocoate Écai Cupcaks
Continud fro page 31
Carro Cake Cupcaks
Carrots and cinnamon are a great combo for baking, especially in cupcakes topped with cream cheese frosting, the classic and totally scrumptious match for carrot cake. You can use the small holes of a box grater (the kind used for cheese) to finely grate the carrots.
Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. In a large bowl, whisk together the sugar, oil, eggs, buermilk, and vanilla until well combined. Add the carrots and whisk until evenly moistened. Add the flour mixture and fold with a rubber spatula until the baer is well blended.
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