Now some of my A+ Students of Gretchen’s Bakery may already be asking, “What about putting these into the refrigerator since they have whipped cream on them? You taught us about butter cakes getting hard in the refrigerator!?”
I do not feel this cake is offensive if it is eaten straight out of the refrigerator, but this is a personal preference and one you should decide for yourself, do a test with one cupcake out of the refrigerator and see what you think!
If you find it is too cold to serve you can always switch up the whipped cream for buttercream icing instead and this way you can leave them out at room temperature for much longer.
Separate the best looking strawberries to use for garnish on the finished cupcakes.
Prepare the strawberry compote by chopping up the rest of the strawberries with 1 tablespoon of water in a small sauce pot and cook over low heat just until the strawberries start to break down & you have a sauce-like mixture, it will thicken slightly upon cooling.
Cream the room temperature butter with the granulated sugar until light and fluffy (about 5 minutes)
Sift both flours with the baking powder and salt.
Combine the eggs and vanilla with the strawberry flavor *if using and mix well
Slowly add the egg mixture while mixing on low- medium speed
Scrape the bottom and sides of the bowl as needed.
Add ½ of the flour mixture and blend just until combined
Add the strawberry puree and mix just to combine and then add the remaining flour last.
Add 3-4 drops of red gel paste color and mix well
Portion batter evenly into 6 well greased jumbo cupcake cavities -filling about half way
Bake in preheated 350° F oven for approximately 24 - 30 minutes or until they are done they will be springy to the touch when pressed gently in the center
Cool completely then hollow out the centers and fill with cooled strawberry compote
I have found at times that the least amount of thought I give to something the better it comes out! Ok not always, but sometimes!
These Bananas Foster Cupcakes are to die for!
The thought for them popped into my head; and in a matter of an hour I was mixing the banana cake and gathering my caramel ingredients!
This new recipe for Banana Cupcakes (can be made into cake layers too!) is going to make you flip your lid, but add to it Rum Buttercream and Rum Caramelized Bananas and Carmel Sauce.
Yep~ You’re welcome!
Now of course right away many will ask “can the rum be left out?” Yes of course.
Then you will simply have a banana cupcake topped with plain vanilla buttercream & caramelized bananas since the “Fosters” part of it comes from the classical dessert that is prepared table side complete with flambè rum!
Not a terrible description if you ask me, but the rum…. oh that rum! Makes it sooooo good!
As you will see in the video tutorial I used 2 different sized cupcake molds.
Combine the butter and shortening in the Kitchen Aid (or stand mixer) bowl with the paddle attachment
Whip on medium to high speed for about 3 minutes.
Scrape the sides and bottom of the bowl to make sure it is evenly mixed and add the salt. Mix well.
Stop mixer and add the sifted confectioners sugar all at once.
Mix on low speed until incorporated , scrape the bottom and sides of the bowl and then mix on high speed for 3 minutes.
Scrape the bowl again and then while mixing on low speed slowly drizzle in the heavy cream.
Increase speed to high and whip for another 5 minutes
Add the flavor extracts and then you are done!
The icing will gain volume almost to the top of a 6qt Kitchen Aid bowl and get very white. (*If you are using a hand beater, the volume will not get as high since the hand beaters cannot incorporate air as efficiently as the Kitchen Aid or stand mixers)
This is a building on recipes projectso be sure to prepare the chocolate cake & buttercream recipe in advance before beginning I have listed ¼ recipe buttercream and even that will be more than you need, but it is difficult to make a smaller batch in my opinion you can never have too much buttercream! It freezes great! You will notice I have coconut listed in the ingredients below for either sweetened flake or unsweetened. I actually used BOTH kinds mixed together and found this to be far superior than just the one or the other ~ you can use whichever you prefer Prepare the chocolate cake discs in advance by piping buttercream into them, then freeze until you are ready to insert them into the marshmallow