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| via http://www.pinterest.com/pin/328692472776272572/ |
I clicked the link because these are perfect and I wanted to see all of what went into making these beautiful creations. This sent me to the blog Erica's blog Cannella Vita. I've mentioned her before but if you haven't check out her blog please do because her blog posts are so professional and amazing. Her blog is where my story begins. As I scrolled through her posts I realized I really wanted to start "food blogging".
Even though I saw these cupcakes back in January-February, I was too afraid to make them because there were too many things I could fail at. On Friday though, I really wanted to bake something. I had all day and thought back to these cupcakes. So I did it, I finally made these cupcakes.
Ingredients:
Cupcake Batter
- 1 c. all purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 stick of butter, softened
- 1/2 c. granulated sugar
- 1/4 c. sour cream ** I used greek yogurt
- 1 1/2 tsp. vanilla extract
- 2 eggs
- 2 large ripe bananas, peeled and mashed
~Preheat oven to 350 F. Put cupcake liners into a 12 cup muffin pan.
~In a medium bowl, combine flour, baking powder, baking soda and salt and set aside.
~In a large bowl, beat granulated sugar and butter. Then add the sour cream (or greek yogurt) and vanilla. Finally add the eggs.
~Slowly add the flour mixture to the wet ingredients. Add the bananas and mix until incorporated
~Mix until fully incorporated. Then using an ice cream scoop, fill each cupcake liner 3/4 of the way full.
~Bake cupcakes for 20 minutes, or when you put a toothpick in the center and it comes out clean
~Remove the cupcakes from the oven and let cool completely
Vanilla Buttercream:
- 3 c. powdered sugar
- 1 c. butter, softened
- 1 tsp. vanilla extract
- 1-2 TBS. milk
~ Use a whisk attachment on a standard mixer and mix together the sugar and butter. Mix on low speed until well blended and then increase speed to medium for 2-3 minutes.
~ Use a whisk attachment on a standard mixer and mix together the sugar and butter. Mix on low speed until well blended and then increase speed to medium for 2-3 minutes.
~Add vanilla and milk and continue to beat on medium for 1 more minute. Add more milk if needed for consistency
Chocolate Coating:
- 2/3 c. dark chocolate ** I used milk chocolate
- 2 TBS. heavy cream
- 4 TBS. powdered sugar
- 5-8 TBS warm water
~Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring
~Slowly stir mixture to combine
~Add powdered sugar and mix to combine, add water one tablespoon at a time, mixing after each addition until pouring consistency has been reached. Then let it cool to warm, but make sure it doesn't harden
Assemble the Cupcakes:
Fill pastry bag with vanilla buttercream and start piping from the outside working in to the center to create an even layer. Freeze for 20 minutes so the frosting won't melt when it's dipped into the chocolate. Dip each in the chocolate glaze and rim with sprinkles. Pipe the buttercream on top and garnish with a cherry.
Thank you to Erica for inspiring me to go out of my comfort zone and make these cupcakes. They are so fun to make. If you go onto her blog you will see that there is a banana pudding filling but I chose not to do that. Again, check out her blog http://cannella-vita.blogspot.com/
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