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; 225 grams mashed bananas; 60 milliliters buttermilk; 1 pinch Pinch cream of tartar; 2 larges egg whites, at room temperature; 2 larges eggs; 250 grams all-purpose flour; 200 grams granulated sugar; 300 grams granulated sugar; 254 milliliters marshmallow creme, such as Marshmallow Fluff; 180 grams powdered sugar; 1 teaspoons salt; 1 pinch Pinch salt; 103 grams shortening; 227 grams unsalted butter; 1 teaspoon vanilla extract; 2 teaspoons vanilla extract; 55 milliliters vegetable oil; 340 grams 1/2 cups white chocolate chips

The recipe Banana Moon Pie Cupcakes can be made in around 1 hour and 10 minutes. This dessert has 801 calories, 6g of protein, and 39g of fat per serving. This recipe serves 12. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe is typical of American cuisine. This recipe from Foodnetwork requires vanillan extract, baking soda, bananan extract, and granulated sugar.

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

Egg Whites

Frosting

Water

Salt

Equipment you will use

Sauce Pan

Blender

Whisk

Put the frosting in a medium piping bag with desired piping tip.

Ingredients you will need

Frosting

Equipment

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cupcakes works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Johnson Estate Cream Sherry. It has 5 out of 5 stars and a bottle costs about 19 dollars.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "