Frosted by Bernice Baran

Author:Bernice Baran [Baran, Bernice]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2021-05-24T00:00:00+00:00

BANANA COOKIE BUTTER CUPCAKES

I don’t know how I lived the last 25 years without ever pairing banana and cookie butter together. They’re literally a match made in heaven, and the Cookie Butter Swiss Meringue Buttercream is to die for. These cupcakes are going to make you a lot of friends: even my non-dessert-loving husband ate two of them!

YIELD: 12 CUPCAKES

BANANA CUPCAKE

1¼ cups (150 g) all-purpose flour, spooned and leveled

¼ tsp baking soda

1 tsp baking powder

½ tsp cinnamon

¼ tsp salt

½ cup (100 g) granulated sugar

¼ cup (47 g) packed brown sugar

1 large egg, room temperature

¼ cup (60 ml) canola oil

¼ cup (56 g) Greek yogurt

1 tsp vanilla extract

2 medium ripe bananas, mashed

COOKIE BUTTER SWISS MERINGUE BUTTERCREAM

1 batch of Swiss Meringue Buttercream

½ cup (120 g) cookie butter (I use Lotus Biscoff)

1 tsp vanilla bean paste or high-quality vanilla extract

FILLING

½ cup (120 g) cookie butter (I use Lotus Biscoff)

For the cupcakes, preheat the oven to 350°F (177°C), and line 12 muffin tins with paper liners.

In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt.

In a large bowl, whisk together the granulated and brown sugars and egg until the mixture is smooth. Add the oil, Greek yogurt and vanilla, whisking until they’re fully incorporated. Add the bananas to the mixture, and mix until they’re fully combined. Add the dry ingredients, and mix until the flour is just barely incorporated.

Distribute the batter evenly among the prepared muffin tins, and bake the cupcakes for about 22 minutes, or until an indentation made with your finger in the cupcakes springs back. Cool the cupcakes in the pan for 10 minutes, then transfer them to a cooling rack to cool completely.

For the cookie butter buttercream, make the batch of Swiss Meringue Buttercream, then add the cookie butter and the vanilla bean paste; mix just until they’re fully incorporated.

For the filling, use a cupcake corer, or something of the same size, to create a hole in the centers of the cupcakes. Discard the cake from the holes. Place the cookie butter in a piping bag, and use it to fill the holes. Put the buttercream in another piping bag with your favorite tip, and pipe a generous amount onto each cupcake.

These Banana Cookie Butter Cupcakes are best served at room temperature. Store them in an airtight container in the fridge for up to a week.

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