Ingredients

The following ingredients have 14 Servings
  • 10 tbsp (140g) unsalted butter, room temperature
  • 1 cup sugar (207g)
  • 1 tsp vanilla extract
  • 1 large egg white
  • 1 large egg
  • 1 2/3 cups (217g) all purpose flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (120ml) mashed bananas (the riper, the better)
  • 1/2 cup (120ml) milk
  • 2 tbsp (30ml) water
  • 1/4 cup (52g) sugar
  • 1 tbsp cornstarch
  • 3/4 cup (180ml) milk
  • 1 egg yolk, lightly beaten
  • 1 tbsp (14g) salted butter
  • 1/2 tsp vanilla extract
  • 1/4 cup (60ml) heavy whipping cream
  • 2 tbsp powdered sugar
  • 1/2 cup (112g) salted butter
  • 1/2 cup (95g) shortening
  • 4 1/2 cups (518g) powdered sugar
  • 1 tsp vanilla extract
  • 3/4 cup banana chip crumbs
  • 5-6 tbsp (75-90ml) heavy whipping cream or milk

Instruction

  • TO MAKE THE CUPCAKES:
  • Preheat oven to 350 degrees and prepare a cupcake pan with cupcake liners.
  • 2. Beat butter and sugar until light in color and fluffy, about 2-3 minutes.
  • 3. Add vanilla extract and mix until combined.
  • 4. Add egg white and egg in two batches, mixing until combined after each.
  • 5. Combine dry ingredients in another bowl, then combine mashed bananas, milk and water in another bowl.
  • 6. Add half of the dry ingredients to the batter and mix until well combined.
  • 7. Add the milk and banana mixture and mix until well combined.
  • 8. Add remaining dry ingredients and mix until well combined.
  • 9. Fill cupcake liners about halfway. Bake for 17-19 minutes, or until a toothpick inserted comes out with a few crumbs.
  • Add sugar, cornstarch and milk to a large saucepan and mix until smooth.
  • 2. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.
  • 3. Reduce heat to medium and simmer for 2 minutes. Remove from heat.
  • 4. Add a little bit of milk mixture to the egg yolk and whisk together, then add egg mixture to milk mixture.
  • 5. Place pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
  • 6. Remove from heat and add butter and vanilla. Stir until smooth, then set aside to cool too room temperature.
  • 7. Once cooled, beat the heavy whipping cream and powdered sugar until stiff peaks form.
  • Beat butter and shortening together until smooth.
  • 2. Add half of the powdered sugar and mix until smooth.
  • 3. Add the vanilla extract, banana chip crumbs and 5 tbsp heavy cream and mix until smooth.
  • 4. Add remaining powdered sugar and mix until smooth.
  • Cut the core out of the cupcakes. I like to use a cupcake corer.
  • 2. Fill the holes with about 1 tablespoon of cream filling.
  • 3. Pipe frosting onto the cupcakes. I used the Ateco 808 large round tip.
  • 4. Top cupcakes with a banana chip and store in an airtight container in the refrigerator. Cupcakes are best for 2-3 days.