I went to the store last Sunday, and was surprised to find all of the bananas super ripe. Way too ripe for anything but baking. At first, I thought about making the pudding I made a few months ago,but then I just thought I’d make banana bread and ended up getting six of them. Fast forward to two days later, and something had to be done. Mom was bugging me about it, and while she went upstairs to read and take a nap, I started thinking about one of my favorite cupcakes in Albuquerque, the fluffernutter (peanut butter cupcakes with Fluff filling and frosting-from Cupcakeology, which is no longer in business). The only thing missing from that equation, in my opinion, was Marshmallow Fluff. Elvis was also known for his love of peanut butter and banana sandwiches, grilled up to perfection. I knew instantly that this would be better, and began trolling the internet to find what I was working for.
And then I did. From three different recipes (which I messed with, of course. I always mess with them)…I ended up with a three part cupcake that my dog (surprisingly) didn’t eat. Marshmallows, Peanut Butter, and Bananas are basically his favorite food. The best part about these cupcakes were how you tasted when everything came together. The cupcake has roasted bananas (which is really easy to do in the oven), and was super easy to make, the filling took about two minutes to make and was equally delicious, and the Marshmellow frosting ended up all.over.me. It’s definately the most labor intensive part of the process, and reminded me that I need to jump on getting a silicone pastry bag for situations such as these (messy situations). I used a Ziploc bag because I didn’t want to ruin a pastry bag with the sticky delicious mess that is Marshmellow icing.
A few things:
1. You don’t need a double boiler. That’s just stupid. I used to have one, and I have no idea how I could have managed to whip sugar and egg whites in a boiler that was too small to have the blender.
2. I heard that someone developed a double boiler attachment for the Kitchen Aid, basically something that allows you to put an element in the bowl that heats whatever you are cooking, slowly, so that you can do this your Kitchen Aid!
3. Ghetto Double Boiler instructions: I use a large metal bowl that fits over my dutch oven, and fill the dutch oven about 1 1/2 inches full of water. Obviously, you’re going to spend half of this holding the whole thing together, but the result is awesome.
4. Spray cooking spray on anything and everything that the marshmallow might touch. Seriously.
5. When you roast the bananas, be careful to not overdo it. This actually will work with ripe or unripe bananas, so you don’t have to worry about not giving you enough banana flavor.
6. I realize you don’t all have peanut butter extract. I used about a 1/4 of a teaspoon in the filling, but you could probably just use more vanilla instead and it would be great. If you live in Albuquerque, you can go to The Specialty Shop on Central. If you live in Albuquerque, and like to bake, and you have never gone, GO. It’s an amazing place. I love the lady that works there and always spend too much money there when I visit home.
7. You could probably, emphasis on probably, throw these under a broiler on low to toast the marshmallow icing. If you do this, PLEASE be careful. Watch the shit out of your oven. Really. Broiling is so hard to do the right way. I’ve looked away for one second and something has caught on fire…
I think those are all the notes you guys are going to need, so now I’ll jump into the recipe. I made the filling first, because it was set and ready to be put in as soon as I had the cupakes cooled. You could probably do this quite ahead of time and store it in the fridge. And try not to eat it. Because it’ll be tempting.
This recipe is adapted from the peanut butter filling recipe here: http://gingerbreadbagels.com/2011/08/13/peanut-butter-cream-filled-brownie-cupcakes/ (by the way, this looks super delicious. I’m going to have to try it)
Peanut Butter Cream Filling-Adapted from Gingerbreadbagels.com
1/2 cup powdered sugar
1/2 cup creamy peanut butter (JIF is fine)
4 Tablespoons unsalted butter, softened
1/2 teaspoon vanilla extract (I added 1/4 teaspoon of Peanut Butter Extract to this)
3 1/2 Tablespoons heavy whipping cream (I used half and half, its entirely up to you)
To make the filling:
In a stand mixer (or in a bowl), mix together the peanut butter, butter, peanut butter extract, and vanilla on medium speed for about three minutes. (You can use a hand mixer for this). Slowly add the powdered sugar in. Once incorporated, add in the whipping cream (or half and half, and mix on high for 2 minutes, until everything is nicely blended. Set aside. And by the way, don’t taste this, you will not be able to stop eating it.
Roasted Banana Cupcakes(adapted from Martha Stewart Banana Cupcakes)
Before you do anything, you are going to need to roast the bananas.
1. Preheat the oven to 400 degrees.
2. Cover a baking sheet with tin foil (or a silpat) 3. Place the bananas, in a row, evenly across the sheet. I needed six for the amount of banana required (about 2 cups when mashed) 4. Roast for 20 minutes, or until the banana skins are completely black 5. Set aside to cool (normally they take about 15 minutes to reach the right temperature) 6. Split the bananas, down the middle, and push the banana out into a bowl 7. Mash them with a potato masher or a fork. Set aside.
You will need:
- 1 1/2 cups all-purpose flour, (spooned and leveled)
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 2 cups mashed bananas, roasted and cooled
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Fill the cupcakes with the peanut butter filling by creating a well in the cupcake with a small knife or a melon baller. Spoon in the filling (no pastry bag required here) equally across the cupcakes. Eat the spooned out cupcake bits and swoon, seriously these are so good. Yum.
And now, for the grand finale. This is the simplest yet messiest recipe ever. I actually took a really simple recipe off the internet, didn’t have to change anything-so here’s the link:
(see my notes above, as well)
When you have frosted the cupcakes, and subsequently covered yourself in marshmellow, let the frosting set on the cupcakes and get yourself cleaned up.
Then, fire up your torch, or broiler, and toast these until they are golden brown.
And listen to your friends tell you its the best cupcake they have ever tasted.That’s the last step.
Thank you, thank you very much.