Saturday, July 02, 2005

Banana Buttermilk Cupcakes with Chocolate Glaze

Banana Buttermilk Cupcakes with Chocolate Glaze

2 1/2 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon kosher salt
12 tablespoons butter, softened
1 1/2 cups granulated sugar
3 eggs
1 1/2 tsp vanilla
2/3 cup mashed bananas
10 tablepoons buttermilk (1/2 cup + 2 tablespoons)

Chocolate Glaze
1/2 cup cream
6 ounces quality bittersweet chocolate, chopped
1 tablespoon corn syrup

Preheat oven to 350

Prepare baking pans by setting 18-20(depending on how large you want your cakes) cupcake papers in muffin tins

In a medium bowl, sift the cake flour, baking soda, baking powder and salt together.

In a large mixing bowl, cream the butter and granulated sugar. Add the eggs one at a time, beating until combined after each addition.

In a small bowl, mix to combine the vanilla, mashed banana, and buttermilk.

Add the flour mixture and the buttermilk/bananas alternately to the butter mixture, starting and ending with the flour, beating on low speed after each addition just until combined

Fill the prepare baking pans about 2/3's full or almost to the top depending on how large you like your cupcakes.

Bake 8-10 minutes and then reverse the positions of the two cupcake pans . Bake another 8-10 minutes or until the cupcake tops are golden and a wooden toothpick inserted in the center of a cupcake comes out clean. Cool in the pan for 2-3 minutes and then carefully remove the cupcakes to cool completely on a rack.

Chocolate glaze

In a small saucepan, bring the cream to just under a boil. Add the chocolate and, over very low heat, stir until it is just melted. Remove from heat and stir in the corn syrup. Cool slightly.

Glaze each cupcake by completely dipping the top in the glaze. As you remove the cupcake, give it a twist to prevent the glaze from dripping down the sides. Place the glazed cupcakes upright on a baking sheet and chill for a few minutes in the refrigerator to set the glaze.

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