Monday, February 2, 2015

Marshmallow Filled Banana Cupcakes

Not too long ago, I had a dream of opening up a bakery.  It was back before cupcake shops were on every corner and long before they were a thing of the past.

My bakery was going to only have filled cupcakes.  It was probably the best cupcake shop you've ever been too and it definitely had the tastiest cupcakes you've ever tried.
Also, they were filled.  I mean, they were filled!

So yeah.  That didn't happen.  Part of the problem was that Austin and I were never settled in one place long enough to put down entrepreneurial roots.  The other part of the problem was lack of confidence.  Risk.  Money.  Drive.

All of those things that typically get in the way of pursuing a dream.
Whoa, this blog post got kind of mopey all of the sudden and I did not mean for it to!  So, maybe down the road, I will open a bakery and even though it won't be limited to just cupcakes, it will probably have these on the menu.

I mean my mother-in-law said they were, "the best cupcakes. Ever."  Seems deserving of a spot on the menu to me.

3/4 c. shortening
1 1/2 c. sugar
2 eggs
1 c. mashed ripe bananas (~2 medium)
1 tsp. vanilla
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1/4 c. buttermilk
For the Filling:
1 c. butter, softened
2 c. marshmallow creme
1 1/2 c. powdered sugar
pinch salt

1.  Beat together shortening and sugar.  Add in eggs, banana and vanilla and beat until combined.

2.  Whisk together flour, baking soda and salt then gradually add into the wet ingredients, alternating with the buttermilk.

3.  Fill muffin pans lined with cupcake liners 3/4 of the way full. 

4.  Bake at 375˚ for 18-22 minutes.  Cool in pans for 5-10 minutes, then remove to a wire rack to continue cooling.

5.  While the cupcakes are cooling, prepare the filling/frosting.  Beat together butter and marshmallow creme then slowly add in powdered sugar and salt.  Continue beating (about 2 minutes) until light and fluffy.

6.  After the cupcakes have cooled completely, cut a 1 inch circle (about 1 inch deep) in the top of each cupcake remove these pieces and set aside.  Using a pastry bag, pipe about 1 Tbps. of the filling into the hole you've just created.  Continue with all of the cupcakes.

7.  Press the tops back on the cupcakes, then pipe another tablespoon of the frosting on top of each cupcake.  Optionally, you can dust the cupcakes with powdered sugar.

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