Banana Cream Pie Cupcakes
You have got to try this recipe! No kidding... these cupcakes are great.So, how to make banana cream pie cupcakes seemed like an appropriate post to share with all of the many "party mavens" that stop by Cater-Hater, looking for new ideas to try.
Banana cream pie is the perfect after dinner dessert when you want something sweet - but not too sweet, that's light, creamy and delicious... especially after you've had a big meal.
Let's face it... anything filled with pastry cream is completely awesomesauce, so this shouldn't come as any surprise.
I know there have to be a ton of you out there who love Banana Cream Pie... that could easily eat it by the spoonful, with no problem. And, why wouldn't you? It's flavorful and moist, and made with freshly made whipped cream, so it goes down real easy. And with a hot cup of coffee to go with it... now we're talking about a banana cream mouth full of wonderful ecstasy to-die-for.
I'm talking... swoon-spoon worthy. This is a simple, flavorful recipe made with uncooked bananas. So it's super easy to make.
Perfect for parties, make them bite size and decorate them simply...
Don't let this recipe fool you. It's not as time consuming as it might appear to make. Because you can make these cupcakes in scheduled components, in advance.In fact, it's a great recipe for the person who likes to pace themselves, doing a little bit for a day or two at a time.
For example, the pastry cream can be refrigerated for up to 2 days. The pie crust topping will be just fine in an airtight container for several days. And, the cupcakes - well, they can be kept in an airtight container overnight and filled and frosted the following day.
People love banana cream pie so making this cupcake recipe for parties is sure to be a big hit!
Or, make them a little bigger and add fresh banana slices for garnish.
Banana Cream Pie Cupcakes
(Printable recipe) Courtesy of Cook Like a Champion
Makes about 30 cupcakes
Ingredients
Pastry cream ingredients:
2 cups half and half½ cup sugar, divided
Pinch of salt
5 large egg yolks
3 tablespoons cornstarch
4 tablespoons cold unsalted butter, cut into
4 pieces 1½ teaspoons vanilla extract
Cupcake ingredients:
3 cups cake flour1 tablespoon baking powder
½ teaspoon salt
1 vanilla bean, split lengthwise
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
5 large eggs, at room temperature
1¼ cups buttermilk, at room temperature
1 tablespoon vanilla extract
Whipped cream ingredients:
1¾ cup heavy cream6 tablespoons confectioners' sugar
2 teaspoons vanilla extract
To assemble ingredients:
60 banana slices (about 3 bananas), plus more for topping if desired½ batch pie dough
1 large egg beaten with 1 tablespoon water
Instructions
Start by making the pastry cream. Heat the half and half, 6 tablespoons of sugar and the salt in a saucepan over medium-high heat until shimmering, stirring occasionally to dissolve the sugar. Meanwhile, in a medium bowl, whisk together the egg yolks and remaining 2 tablespoons of sugar for about 15 seconds, until the mixture is creamy and the sugar has started to dissolve. Add the cornstarch and continue whisking another 30 seconds, until the mixture is pale yellow and thick. Slowly pour in the simmering half and half, whisking constantly, to temper the eggs. Return the mixture to the saucepan over medium heat, whisking constantly for about 30 seconds until a few bubbles have burst on the surface and the mixture is thick and glossy. Remove from heat and whisk in the butter and vanilla. Place a fine mesh strainer over a medium bowl and strain the pastry cream. Place plastic wrap directly on the surface and refrigerate until cold and set, at least 3 hours and up to 2 days.
To make the cupcakes, heat oven to 350º. Line cupcake pans with paper liners and set aside. In a medium bowl, whisk together the cake flour, baking powder and salt. In the bowl of an electric mixer fitted with the paddle attachment, beat together the butter and seeds from the vanilla bean on medium-high for 3 minutes, until the mixture is light and creamy. Scrape down the sides of the bowl and continue beating an additional minute.
Add the sugar, ¼ cup at a time, beating 1 minute after each addition. Add the eggs one at a time and beat until incorporated, scraping down the sides of the bowl as needed. Combine the buttermilk and vanilla extract. Reduce mixer speed to low and alternately add the dry ingredients and wet ingredients, starting and ending with the dry. Mix until just incorporated, then scrape down the sides of the bowl and mix for another 15 seconds.
Divide the batter between the prepared liners, filling each about ⅔ full. I like to use a large cookie scoop. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 5-10 minutes before transferring to a cooling rack to cool completely. Repeat with remaining liners and batter.
To fill the cupcakes, remove the center using the cone method. Discard (snack on) the cones. Place a slice of banana inside of each cupcake. Add a spoonful of pastry cream and another slice of banana.
To make the frosting, combine the cream and confectioners' sugar in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium-high speed until stiff peaks form, taking care not to over-beat. (If you're worried, you can always use the mixer until soft peaks form and then finish it off by hand.) Blend in the vanilla. Transfer the whipped cream to a pastry bag fitted with a star tip. Pipe a swirl of whipped cream onto each cupcake.
To finish, heat the oven to 400º. Line a baking sheet with a nonstick baking mat or parchment paper. Roll out the pie dough on a lightly floured surface and cut small decorative rounds with a cookie cutter. Transfer to the prepared baking sheet and lightly brush with egg wash. Bake for about 15 minutes, or until light golden brown. Allow to cool completely. Just before serving, top cupcakes with a round of pie crust and another slice of banana.
Cater-Hater Note: Special thanks to the wonderful women at Cook Like a Champion, Your Cup of Cake, and Framed Cooks. Cupcakes adapted from Confections of a Foodie Bride, Pastry cream from Baking Illustrated, both viaAnnie's Eats. The baking cups are from Cake with Love on Etsy.
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I think if we keep talking about the cost of parties (I write the blog posts, you write comments), together, maybe we can break down some of the party industry's price barriers and shame some of the people who've taken your money and delivered a poor quality product right into growing a conscious and treating you right (nice thought, huh?).
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Image source: Cook Like a Champion, Your Cup of Cake, and Framed Cooks via Foodily.com
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