Cupcakes are a favorite of mine, these banana cupcakes are moist, and full of flavor. Topped off with a pretty cream cheese icing.
Farm Journal Country Fair Cookbook
2 cups sifted cake flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3/4 cup shortening
1 1/2 cup sugar
1 cup mashed bananas (2 1/2 medium size)
1 tsp vanilla
1/2 cup buttermilk
1/2 cup chopped pecans
1 cup flaked coconut
In a medium size bowl sift the cake flour, baking soda, baking powder and salt.
In a large bowl cream the shortening and sugar till light and fluffy. Add the eggs one at a time, beating well after each egg. Add the mashed bananas, vanilla and coconut and mix. Alternately add the flour mixture along with some of the buttermilk and mix until all the ingredients are combined. Stir in the chopped pecans. Using your cookie scoop, scoop the mixture into the paper lined cupcake pans. Filling the liners only 3/4 ways filled. Bake at 350 degrees for about 15 to 20 minutes or until a toothpick comes clean or the cakes spring back when lightly touched.
1/2 cup sugar
2 tbsp flour
1/2 cup light cream
2 tbsp butter
In a small saucepan add the above ingredients and heat over medium heat, stirring constantly until the mixture is thick. Remove from heat source and add:
1/2 cup finely chopped pecans
1/4 tsp salt
1 tsp vanilla
Mix well and allow to set until cool.
8 ounce package of cream cheese, room temperature
1/4 cup butter, room temperature
2 tsp vanilla
1 (16 ounce) package of confectioners sugar
8 ounces of melted white chocolate
Using your stand mixer add the above ingredients and mix until smooth and creamy. To obtain the right consistency of icing you may have to add more confectioners sugar.
Allow the cupcakes and the filling to cool completely. Using a pastry bag with a large tip opening squeeze about 1 1/2 teaspoons of filling into each cupcake.
With a pastry bag and your icing pipe the icing in ice cream swirl pattern on top of each cupcake. Decorate with pecans, or toasted coconut and a slice of banana on top.