Tuesday, June 12, 2012
For the cupcakes:
2½ cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
12 tbsp. unsalted butter, at room temperature
2½ cups sugar
1 cup plus 2 tbsp. buttermilk
1 1/3 cups mashed ripe banana
For the filling:
1 lb. strawberries, hulled and diced small
2 tbsp. confectioners’ sugar
12 oz. crushed pineapple, drained
For the frosting:
1½ cups heavy cream, chilled
1/3 cup confectioners’ sugar, sifted
½ tsp. vanilla extract
For the ganache:
8 oz. bittersweet chocolate, chopped
1 cup heavy cream
1 tbsp. light corn syrup
Preheat the oven to 350° F and line cupcake pans with paper liners. In a medium bowl combine the flour, baking powder and salt; whisk together and set aside. In another bowl, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Reduce the mixer speed to medium low and add in eggs one at a time, scraping down the sides of the bowl as needed. Mix in the mashed banana until well combined. With the mixer on low speed alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients and mixing only until just incorporated.
Divide the batter between the prepared cupcake liners, filling each about 2/3 to ¾ full. Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes. Allow to cool in the pan 5-10 minutes, then transfer the cupcakes to a wire rack to cool completely.
To make the strawberry filling, combine the strawberries and confectioners’ sugar in a medium bowl. Toss well, smashing slightly with a fork. Allow the berries to macerate at least 20-30 minutes.
To make the ganache, place the chopped chocolate in a heatproof bowl. Bring the cream to a simmer over medium-high heat. Remove from the heat and pour the hot cream over the chocolate; let stand 1-2 minutes. Whisk together until a thick, smooth ganache forms. Blend in the corn syrup. Let stand at room temperature at least 10 minutes so the ganache is not hot.
Posted by Tawny at 11:10 AM