banana cream pie cupcakes recipe

After all thechocolate and beer dessertsof last few posts, I thought I would lighten it up some and make something non-chocolate. You know, get back to basics like pie or cupcakes— better yet let’s just fuse the two for somebanana cream pie cupcakes.

Let me say, it’s like finding nirvana between the pleats! On your way, you’ll find a vanilla cupcake stuffed with some banana cream filing and topped with some good ol’ fashion whip cream. To round it all out I rimmed the whip cream with some crumbledcoconut and pecan graham cracker crustand then drizzled it with some caramel sauce— and done! Enjoy.

Banana Cream Pie Cupcakes

Preparation: Line cupcake pan with liners. Heat oven to 350 degrees F.

Vanilla Cupcakes

• 2 cups of unbleachedall-purpose flour
• 1½ cup granulatedsugar
• 1/2 t baking powder
• ¼ tbaking soda
• ¼ teaspoonsalt
• 1½ cupsunsalted butter, softened
• 3 largeeggs
• 1½ tablespoonsvanilla extract
• ¾ cupsour cream
• ½ cupmilk

1. Sift flour, baking powder and baking soda; set aside. Place butter and sugar in a bowl and beat on medium high speed until mixture becomes light and fluffy. Add in salt and beat until combined. Add in eggs one at a time and beat until combined. Add in vanilla and beat until combined.

2. Turn off mixer. Combine sour cream and milk until smooth. Using a sturdy spatula or a wooden spoon, add in sour cream mixture and flour mixture, alternating in thirds. Fold in each rotation, beginning with the sour cream and ending with the flour mixture, mixing each rotation until just combined.

3. Fill cupcake liner two-thirds full. Bake at 350 degrees F for about 20-25 minutes.

Banana Cream Pie Filling

• 1½bananas, plus 1/2 banana for divided use
• 1 cupmilk
• 1 cupheavy cream
• ¼ cupcorn starch
• ½ cupsugar, plus 2 tablespoon sugar
• 1 tablespoonvanilla
• ¼kosher salt

1. Place all ingredients in food processor bowl or blender and process to combine. Pour mixture into a saucepan over medium heat and cook until mixture starts to bubble, making sure to constantly whisk. Continue to cook mixture until it thickens, about 5– 7 minutes. Remove from heat and let cool slightly.

Whip Cream Frosting

2 cups ofwhip cream

1 tablespoongranulated sugar

1 teaspoonvanilla extract

Place whip cream, sugar and vanilla in a chilled bowl. Using a whisk or a hand mixer beat whip cream on low until it starts to bubble. Increase speed to medium high and continue to beat until cream almost doubles in size and is smooth and creamy.

Assembly

1. Using a serrated melon baller or knife, dig out a well in the middle of each cupcake and fill with banana cream filling. Frost with whip cream to preference. Rim frosting withcoconut and pecan graham cracker mixtureby placing crumbs in your hand and pressing it into the sides. Finish by drizzlingcaramel sauceon top.

And, a…hem, please get your chompers and biceps ready for next week’s post as it’s going to be a hand to mouth addiction you won’t be able to stop— just say’n!

Source

caramel pear torte recipe

You know how people go through with phases with books, movies, boyfriends, girlfriends and such? Well I’m going through a comfort food phase, so if anyone knows of how to make cake in a crock pot, let me know.

For now my latest comfort dessert is this rustic caramel pear torte. I’ll admit it does take an extra ten minutes to arrange the pear slices in the circular pattern. But to save some time you can always just throw the sliced pears in the bottom of the pan then pour the batter over it. The torte will taste the same either way— although as we all know, pretty foods always taste better.

Caramel Pear Torte

Caramel Sauce

· 1 cupsugar
· 1/3 cupheavy cream

Cake

· 4bosc pears, peeled, cored and thinly sliced
· 1/3 cupsour cream
· ¼ teaspoonbaking soda
· ¼ cupalmond meal
· 1½ cupflour
· 1 ½ teaspoonbaking powder
· ¼ teaspoon groundginger
· ½ teaspooncinnamon
· ½ cuplight brown sugar
· ¼ cupgranulated sugar
· 2 largeeggs
· ½ cupbutter, melted and cooled

Instructions:

1. Starting on the outer edge of the cake pan, place pear slices in a circle with each one just overlapping. Trim edge of pear as needed to fit pan and continue towards the middle until the bottom of the pan is covered.

2. To make the caramel sauce: Place sugar in a heavy saucepan over medium low heat. As the sugar heats up, the edges and bottoms will melt first. Using the handle of the pan, swirl and tilt it to promote further melting. Once the sugar has turned deep amber (385 degrees F) slowly whisk in the heavy cream. The mixture will violently bubble but will subside quickly as you whisk. Turn off stove and remove pan from heat. Immediately pour caramel sauce over pears.

3. Place sour cream and baking soda in a bowl and mix to combine; set aside. In separate bowl sift almond meal, flour, baking powder, ginger and cinnamon; set aside.

4. Whisk brown and white sugar with eggs until thick. Slowly add in melted butter, and whisk to combine. Change out whisk for a sturdy spatula or wooden spoon and fold in sour cream mixture until combined. Add in flour mixture and fold to combine. Pour batter over pears and caramel sauce. Smooth out batter to an even layer. Bake for about 35-45 minutes or until inserted toothpick or cake tester comes out clean. Invert the torte onto a plate and cool on a rack.

Source