Banana Moon Pie Cupcakes

Name: Banana Moon Pie Cupcakes
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 12
Cuisine: American
Ingredients: 1 teaspoon baking powder; 1 teaspoons baking soda; 1 teaspoons banana extract; 237 milliliters mashed bananas; 59 milliliters buttermilk; 1 pinch Pinch cream of tartar; 2 larges egg whites, at room temperature; 2 larges eggs; 473 milliliters all-purpose flour; 237 milliliters granulated sugar; 355 milliliters granulated sugar; 473 milliliters marshmallow creme, such as Marshmallow Fluff; 355 milliliters powdered sugar; 1 teaspoons salt; 1 pinch Pinch salt; 118 milliliters shortening; 237 milliliters unsalted butter; 1 teaspoon vanilla extract; 2 teaspoons vanilla extract; 59 milliliters vegetable oil; 340 grams 1/2 cups white chocolate chips

The recipe Banana Moon Pie Cupcakes could satisfy your American craving in about 1 hour and 10 minutes. This recipe serves 12. This dessert has 800 calories, 6g of protein, and 39g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. A mixture of flour, baking soda, buttermilk, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Preheat the oven to 350 degrees F. Line 12 regular cupcake or muffin pans with cupcake liners.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Oven

Sift the flour, baking powder, baking soda and salt in a medium mixing bowl. Cream the granulated sugar and shortening in a stand up mixer with a paddle attachment on low.

Ingredients you will need

Granulated Sugar

Baking Soda

Shortening

Cream

All Purpose Flour

Salt

Equipment you will use

Mixing Bowl

Blender

Mix the bananas, buttermilk, vanilla and eggs until blended. Incorporate the flour mixture until blended. Do not over mix. Fill each cup three-quarters full and bake until golden brown and baked all the way through, about 18 minutes.

Ingredients you will need

Buttermilk

Banana

Vanilla

All Purpose Flour

Egg

Equipment you will use

Oven

Core each cupcake. Pipe the Marshmallow Cream Filling into the core. Dip the top of each cupcake into the Chocolate Coating. Generously frost each cupcake with the Marshmallow Frosting.

Ingredients you will need

Almond Bark

Marshmallow Cream

Marshmallows

Frosting

Cupcakes

Dip

Mix the creme, powdered sugar, butter and vanilla until creamy and fluffy in a stand up mixer with a paddle attachment on medium.

Ingredients you will need

Powdered Sugar

Vanilla

Butter

Equipment you will use

Blender

Put the filling in a piping bag.

Cut the tip of the piping bag 1/4-inch.

Combine the chips, oil and extract in a double boiler or chocolate melting pot and set on medium temperature. Stir occasionally until smooth.

Ingredients you will need

Chocolate

Extract

French Fries

Cooking Oil

Equipment you will use

Double Boiler

Pot

Remove from heat and set aside.

Boil 3 tablespoons water and the granulated sugar in a small saucepan over high heat. Stir constantly until the sugar has dissolved. Beat the egg whites, tartar and salt until soft peaks form in a stand up mixer with the whisk attachment. Carefully pour the hot sugar syrup into the egg whites with the mixer at medium speed. Whip the frosting until cool and billowy, about 5 minutes.

Ingredients you will need

Sugar

Simple Syrup