PEANUT BUTTER CUPCAKES WITH BANANA PUDDING
Thirteen-year-old Trevin Alford learned how to bake by watching chefs on TV, so when he competed on Kids Baking Championship last year, he felt right at home. Although he had some ups and downs on the show, he wowed judges Valerie Bertinelli and Duff Goldman with a peanut butter poke cake he made in episode five. "It was a tricky challenge, but peanut butter and banana are an unbeatable combination," says the Indiana native, who flavored his cake with peanut butter chips, then filled it with banana pudding. These easy cupcakes are a fun twist on the same flavor combo. Try them at home!
Provided by Food Network
Categories dessert
Time 2h30m
Yield 24 cupcakes
Number Of Ingredients 19
Steps:
- Make the pudding: Whisk the sugar, cornstarch and salt in a medium saucepan. Whisk in the milk until combined. Place the pan over medium-high heat and bring to a boil, stirring constantly. Add the mashed bananas and reduce the heat to medium. Cook, stirring, until thickened, about 2 minutes.
- Remove the pan from the heat and stir in the butter and vanilla. Strain the pudding through a medium-mesh sieve into a medium bowl, pressing the pudding through with a rubber spatula. Whisk in a few drops of the yellow food coloring, if desired (the pudding may be grayish without it). Place plastic wrap directly on the surface of the pudding to prevent a skin from forming. Refrigerate until chilled, at least 2 hours.
- Meanwhile, make the cupcakes: Preheat the oven to 350˚. Line two 12-cup muffin pans with paper liners. Whisk the flour, baking powder, salt and baking soda in a large bowl.
- Beat the butter and sugar in a separate large bowl with a mixer on medium-high speed until fluffy, about 3 minutes. Reduce the speed to medium and beat in the eggs, one at a time, then beat in the vanilla. Reduce the speed to low and beat in half the flour mixture, then the buttermilk, then the remaining flour mixture until combined. Beat in the peanut butter chips.
- Divide the batter among the prepared muffin cups, filling them about three-quarters of the way. Bake until lightly browned and a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Let cool 10 minutes in the pans, then transfer the cupcakes to racks to cool completely.
- Whisk the pudding vigorously to loosen. Transfer to a piping bag fitted with a 1/4-inch round tip. Insert the tip into the center of each cupcake and fill with pudding, then pipe more of the pudding on top. Top with banana chips.
ROASTED BANANA AND PEANUT BUTTER CUPCAKES
Provided by Giada De Laurentiis Bio & Top Recipes
Categories dessert
Time 1h
Yield 12 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside.
- For the cupcakes: Place the bananas on a rimmed baking sheet and pierce each banana 3 times with the tip of a knife. Roast, unpeeled, until the skin is completely black and the flesh is soft, about 25 minutes. Allow to cool for 15 minutes.
- Peel the bananas and place them in a medium bowl. Discard the peels. Mash the bananas with the back of a fork until smooth. Using the fork, stir in the egg, coconut oil, sugar, peanut butter, vanilla and salt. Mix well until smooth and fully incorporated. Add the almond flour, oat flour, baking soda and almond milk. Continue to stir with the fork until the mixture is smooth and all of the ingredients are fully incorporated.
- Using an ice cream scoop, divide the batter evenly among the 12 muffin cups. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool in the tin for 15 minutes before removing the cupcakes to a wire cooling rack to cool completely.
- For the glaze: In a medium bowl combine the chocolate chips, peanut butter and coconut oil. Place over a double boiler and stir until just a few chocolate chips remain. Remove the bowl from the heat and continue to stir until fully melted. Drizzle the chocolate mixture over the cooled cupcakes. Allow to cool for 1 hour before serving.
BANANA, CHOCOLATE, PEANUT BUTTER CUPCAKES
Steps:
- For the cupcakes: Preheat the oven to 325 degrees F and line muffin pans with paper liners.
- In medium bowl, combine the bananas and lemon juice. Sift together the flour, baking soda, salt and cinnamon.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Beat in the eggs and vanilla. Add the buttermilk and flour mixture alternately. Fill the liners about three-quarters of the way full and bake, 17 to 19 minutes.
- For the filling: In a small saucepan, heat the heavy cream until it just reaches a boil. Pour into a medium mixing bowl over the bittersweet chocolate and let sit for 2 minutes. Stir the mixture and let come to room temperature.
- For the pastry cream: In medium saucepan over medium heat, combine 2 1/2 cups of the milk, the sugar and salt. Cook until all the sugar dissolves, and then add the vanilla. Combine the remaining 1/2 cup milk with the cornstarch, flour and egg yolks. Whisk some of the hot milk mixture into the egg yolk mixture to be sure to not scramble the eggs. When tempered, add the yolk mixture back to the saucepan.
- Keep stirring with a whisk until the mixture is thick enough to coat the back of a wooden spoon. Strain through a mesh strainer to remove any lumps. Stir in the peanut butter and butter. Cover the top with plastic wrap and refrigerate until completely cool. Fold in the whipped cream.
- To assemble: Core out the cupcakes and fill with pastry cream. Dip the tops of the cupcakes into chocolate ganache.
CHOCOLATE, PEANUT BUTTER AND BANANA CUPCAKES
Steps:
- Preheat oven to 375 degrees F. Place a medium-sized platter in the freezer.
- Line 10 standard (2 3/4-inch wide) muffin cups with paper liners. Set aside.
- To make the cupcakes, in a medium bowl and with an electric mixer, beat the peanut butter, sliced banana, oil and water together on medium speed until mostly smooth or only a few very small pieces of banana are visible. On low speed beat in the egg, cocoa powder and the cake mix. Increase speed to medium-high and beat for 1 minute or until batter is well blended.
- Spoon an equal amount of batter into the lined muffin cups, filling each about 2/3 full. Bake on the center rack for 15 to 20 minutes or until a wooden pick inserted into the center of cakes comes out clean.
- Remove cupcakes from the pan and place on the platter in the freezer. Freeze for 8 minutes to quickly cool the cupcakes.
- While the cakes cool, make the frosting, with an electric mixer beat together the butter and peanut butter until smooth. Gradually beat in the powdered sugar and 1 1/2 teaspoons milk until frosting reaches a spreadable consistency. (If needed, add up to an extra 1/2 teaspoon of milk to make frosting smooth.) Frost cupcakes. Sprinkle the tops with an even amount of the chopped peanuts. Garnish the tops of each cake with a dried banana chip.
BANANA CUPCAKES WITH PEANUT BUTTER FROSTING
If you're in a banana and peanut butter mood, these are the perfect cupcakes to have! Both flavors balance perfectly, one doesn't overpower the other. Also a great way to use saved frozen bananas. Recipe works well doubled.
Provided by Mia
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h5m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with paper liners.
- Whisk flour, baking powder, baking soda, and salt together in a medium bowl. Mash bananas with a fork in another medium bowl until smooth. Mix sour cream and vanilla extract into bananas.
- Combine sugar and butter in a large bowl; beat with an electric mixer until light and fluffy, about 3 minutes. Add egg and egg yolk and beat until well blended. Add flour mixture in 2 batches, alternating with banana mixture, beating batter briefly after each addition until just blended. Scoop batter into the prepared muffin cups, adding about a generous 1/4 cup in each.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely, about 20 minutes.
- Meanwhile, sift powdered sugar into a large bowl. Add cream cheese, butter, and peanut butter; beat with an electric mixer until smooth. Spread or pipe frosting onto the cooled cupcakes.
Nutrition Facts : Calories 470.4 calories, Carbohydrate 45.9 g, Cholesterol 97.9 mg, Fat 29.8 g, Fiber 1.5 g, Protein 6.7 g, SaturatedFat 17.6 g, Sodium 278.7 mg, Sugar 31.4 g
PEANUT & BANANA CUPCAKES
If you want a cupcake that'll wow a crowd, look no further. These are great for dessert or as a snack, and have a nice sweet, salty balance. -Mary Ann Lee, Clifton Park, New York
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1-1/2 dozen.
Number Of Ingredients 18
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the bananas, buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture alternately with banana mixture, mixing well after each addition. Stir in peanuts., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat the confectioners' sugar, peanut butter and butter until fluffy. Beat in vanilla and enough milk to achieve desired consistency. Pipe frosting over cupcakes. Sprinkle with peanuts. Store in the refrigerator.
Nutrition Facts : Calories 439 calories, Fat 26g fat (9g saturated fat), Cholesterol 51mg cholesterol, Sodium 271mg sodium, Carbohydrate 46g carbohydrate (28g sugars, Fiber 3g fiber), Protein 10g protein.
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