Banana Cupcakes With Vanilla Pastry Cream Recipe

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Banana Cupcakes With Vanilla Pastry Cream
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Ingredients
17
Count
Nutrition
232
Calories
Total time
60
Minutes
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Ingredients:

Directions:

  1. Make the pastry cream: In a medium saucepan, bring the half-and-half to a simmer and keep warm. In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt together until the mixture is pale, about one minute. Whisk half of the half-and-half into the egg yolk mixture, then pour the egg mixture back into the pot with the remaining half-and-half. Cook over medium heat, whisking constantly until thickened and boiling, about 6-10 minutes. Remove from the heat and whisk in the vanilla. Strain the pastry cream through a fine-mesh sieve into a container. Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Chill at least one hour, overnight is better.
  2. Make the cupcakes: Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners.
  3. Sift the flour, baking powder, baking soda, and salt together into a large bowl and set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together on medium speed until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat until fluffy, about 3 minutes. Scrape down the bowl, add the eggs, and beat until just combined. Scrape down the bowl again and add the bananas, beating until just combined. Turn the mixer to low. Add the flour mixture, alternating with the buttermilk, in three additions, beginning and ending with the flour mixture. Remove the bowl from the mixer and scrape down the sides with a rubber spatula, giving the mixture a final stir to ensure it's combined.
  5. Fill the cupcake liners about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans on a wire rack for 20 minutes. Remove them from the pans and cool completely.
  6. Assemble the cupcakes: Place the vanilla pastry cream in a plastic disposable piping bag or a zip top gallon sized bag. Cut the end of the bag so that the opening is about a half inch in diameter. Pipe a dollop onto the cupcake (alternatively spoon a dollop onto the cupcake) and garnish with a dried banana slice.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 232.19 Kcal (972 kJ)
Calories from fat 104.03 Kcal
% Daily Value*
Total Fat 11.56g 18%
Cholesterol 85.12mg 28%
Sodium 168.04mg 7%
Potassium 162.59mg 3%
Total Carbs 28.06g 9%
Sugars 12.99g 52%
Dietary Fiber 0.87g 3%
Protein 4.85g 10%
Vitamin C 1.6mg 3%
Iron 0.5mg 3%
Calcium 62.4mg 6%
Amount Per 100 g
Calories 230.4 Kcal (965 kJ)
Calories from fat 103.23 Kcal
% Daily Value*
Total Fat 11.47g 18%
Cholesterol 84.46mg 28%
Sodium 166.74mg 7%
Potassium 161.34mg 3%
Total Carbs 27.84g 9%
Sugars 12.89g 52%
Dietary Fiber 0.86g 3%
Protein 4.81g 10%
Vitamin C 1.6mg 3%
Iron 0.5mg 3%
Calcium 61.9mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.4
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

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