Banana and White Chocolate Cupcakes with Magical Glittering Cream Cheese Frosting
Four lonely bananas have been lying in the fruit bowl for two weeks now. I’m feeling way too guilty to throw them in the food bin so I had better do something wth them. Mr.P dislikes bananas and it has been a lengthy battle before he allowed me to have them around.
I take a banana to work for lunch but I find myself too busy to eat most days so the banana does the same journey as me for a few days. It has happened a couple of times that the very ripe ones get squished underneath my heavy books and then it’s a pappy banana mess. It makes me angry when I do silly things like that, so for one week I would take extra care and place the banana inside a plastic bag but low and behold I would return to my usual old tricks before I knew it. Even though I have the odd accident with the bananas I find them comforting. I do not need to take any other food to work, only one banana and my mind is at ease that I have food to eat so I will not starve, strange how these little subconscious rituals take over our lives. Perhaps it’s only me….but then no; mum had this thing about bread, if she could not see a loaf of bread in the bread “corner” then she panicked and claimed that there was no food in the house. It always used to make me laugh, I suppose I take after my mother.
The smell of these banana and white chocolate cupcakes is terrific, it lingers in the cold house with the hot air rising and all that…mmmmm…it’s heaven! With Mr.P not eating these delights, I will have to take them to work tomorrow otherwise the devil will be sitting on my shoulder again, he’s got to go now. I’m in serious need to shake off the pounds and these little angels will definitely not help my cause. So one for me and the rest is going to find a sad soul at work to cheer up and make them smile.
I’m a real girl and love glitz and novel things. Finding edible glitter at the specialist cake shop in town made me smile from ear to ear. Ooh it’s like getting a new car, all you want to do is use it. So I decorated my delicious banana and white chocolate cupcakes with Alejandro Allueva’s fabulous cream cheese frosting, a few silver balls and finally the ‘pierce de resistance’ a sprinkle of my magical disco white hologram edible glitter. They are as pretty as a picture and I cannot wait to take them to work tomorrow.
I used my good old reliable cupcake recipe but altered it slightly to accommodate the banana and white chocolate. I added a little bit of cornflour to my cupcake batter, this makes the texture of the cupcake ultra fine and fluffy. You could replace the cornflour with custard powder if you would like to make banana and custard cupcakes….well that sounds really nice too.
I’m sure that Alejandro will not mind me passing on his secret cream cheese frosting recipe. I think it’s magic!! I always have the fear of the cream cheese frosting curdling when I make it using my old technique, where I cream the butter and icing sugar and then fold the cream cheese in. More than once I have ended up throwing it away and having to start again as its very temperamental and curdles so quickly. Alejandro’s cream cheese frosting does not curdle and most importantly its got a brilliant shine. Alejandro creams the cheese and sugar and adds cooled melted butter to the creamed cheese, this way it shines without curdling; magic!!
Banana and White Chocolate Cupcakes
- 150g unsalted butter, at room temperature
- 150g caster sugar
- 1 very ripe banana, peeled and mashed
- 2 large free range eggs
- 125g plain flour
- 25g cornflour
- 1tsp baking powder
- 50g white chocolate chips
Preheat the oven to 180°C and line a large muffin tray with 12 cupcake cases.
Cream the soft butter and sugar until pale and fluffy.
Add the mashed banana, cream until well incorporated, add the eggs one at a time, cream well after each addition.
Sift the flour, baking powder and cornflour over the creamed banana mixture and add the white chocolate chips, fold it all together. Do not over work the cupcake batter.
Fill a disposable piping bag with the cupcake batter and fill each case three quarters full.
Bake the cupcakes in the preheated oven for 20 - 22 minutes, test if they are baked by inserting a metal skewer if the skewer comes out clean then the cupcakes are done.
Transfer the cupcakes to a cooling rack and let them cool completely before decorating them with the cream cheese frosting.
Alejandro's Cream Cheese Frosting
- 100g cream cheese, (Philadelphia is perfect for this)
- 200g icing sugar, sifted
- 25g unsalted butter, melted and cooled
Whip the sifted icing sugar and cream cheese until light and fluffy. I use a mixer with a whisk attachment for this stage.
Pour the cooled melted butter slowly into the whipping cream cheese mixture, whip the cream cheese mixtrue for a couple of mintues to incorporate air.
Let the cream cheese frosting set in the fridge for at least one hour before using. This frosting is best made the day before required so that it can set slightly and get a fantastic gloss.
This frosting is fairly soft, take it out of the fridge for 20 minute before needed to come to room temperature.
Garnish the cupcakes with the cream cheese frosting and make it look extra pretty with silver balls and edible glitter.
Makes 12 cupcakes
I buy the edible glitter from our local cake craft shop. Please make sure that the glitter is edible, do not use craft glitter. I also found this website that sells it for a very reasonable price, Celebration Toppers. A small tub goes a very long way providing you apply the glitter with a small brush. I found a very fine brush at the same cake shop however you could alternatively buy a cheap painters brush from a craft shop. Dip the dry brush into the glitter and shake it over the iced cupcakes to apply a bit of glitz and sparkle to your cupcakes.