I saved this recipe from a copy of Today's Parent a while back. I had some baking bananas and didn't feel like making my usual banana recipes, so I pulled this out. The kids were delighted to have cupcakes without a special occasion, and I was really pleased with how well they turned out.
|2 Cups all-purpose flour|
|3/4 Cup sugar|
|1 tsp baking soda|
|3/4 tsp baking powder|
|1/4 tsp salt|
|2 large ripe bananas|
|1/2 cup butter, softened|
|½ cup sour cream|
|1½ tsp vanilla|
| --------- |
|6oz white chocolate, chopped|
|1/4 Cup whipping cream|
Combine flour, sugar, baking soda, baking powder and salt, and set aside.
Put the bananas, sour cream, eggs and vanilla in a blender or food processor. Blend until smooth. Add butter and continue to purée until smooth and creamy yellow in colour.
Pour banana mixture into the bowl with the dry ingredients. Beat with mixer until the batter is smooth and creamy. Divide into 12 lined cupcake tins. Bake at 350` for 25-30 minutes or until tests done.
To make ganache, heat whipping cream in a microwave at 30 second intervals until boiling. Pour about half of it over the chopped chocolate in another bowl. Stir until the chocolate begins to melt. Add the rest of the cream and stir until mixture is smooth. Refrigerate for 15-20 minutes until the mixture cools to room temperature.
Once cupcakes are cool, dip in ganache and allow it to cool and harden.
These rose to have the most perfectly rounded tops. Definitely the prettiest un-iced cupcakes I've seen!
Instead of whipping the ganache into frosting, I dipped my cupcakes in it to have a smooth finish.