Categories: Cupcakes-Muffins
Ingredients
- For the cake:
- 1 1/2 cups mashed ripe bananas
- 2 tsp. lemon juice
- 1 cup butter, softened
- 2 cups granulated sugar
- 3 eggs
- 3 cups all-purpose flour
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 cups buttermilk
- 2 tsp. vanilla extract
- For the filling:
- 4 large ripe bananas, peeled
- 1/3 cup butter
- 1 1/2 cups granulates sugar
- 2 Tbsp. lemon juice
- 4 eggs
- For the topping:
- 3 cups whipped cream or whipped topping
- 24 vanilla wafer cookies
- 24 slices-fresh banana
Directions
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For the cupcakes:
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Heat oven to 350 degrees. Line 24 muffin cups with paper liners. Coat liners with vegetable oil spray, set aside.
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Combine the mashed bananas with the 2 tsp. lemon juice in a small bowl; set aside.
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Beat butter and sugar if medium speed using an electric mixer until creamy. Add eggs one at a time, beating until blended after each addition.
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In a separate bowl, combine the flour, baking soda and salt.
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Add flour mixture to butter mixture, alternating with buttermilk, beginning and ending with flour. Beat on low speed just until blended. Stir in vanilla and reserved banana mixture.
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Spoon batter into prepared baking cups, filling each cup about 2/3 full.
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Bake 12 to 15 minutes or until a wooden pick inserted near the center comes out clean. Cool in pans on wire racks for 10 minutes, then remove from pans to cool completely on wire racks.
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For the filling:
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Mash the 4 bananas with a fork until creamy. Combine the mashed bananas with the butter, sugar, lemon juice and eggs in a medium low heat. Cook. Whisking constantly, until mixture thickens and coats the back of a spoon. Do not boil. Cool completely. Transfer cooled curd to a squeeze bottle or a 1-quart zip-close plastic bag. Leftover curd will keep in an airtight container in the refrigerator for up to 3 days.
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To assemble:
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Use the handle of a wooden spoon or dowel to poke a hole in the center of each cupcake. Fill each hole with banana curd. (Use scissors to cut about 1/4 inch from the corner of the bag of banana curd).
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Fill a second zip-close bag with whipped cream. Snip one corner from the bag and pipe 2 Tbsp. of whipped cream on top of each cupcake.
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Just before serving, top each cupcake with a vanilla wafer and a slice of banana. Refrigerate any leftovers.
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makes 24 cupcakes