banana cupcakes with vanilla pastry cream


Who doesn't love a cupcake? I came across Baked: New Frontiers in Baking recently. It's gotten some great reviews from some renowned pastry chefs. So, I thought I've give one of its recipes a try. 

banana cupcakes with vanilla pastry cream
from baked: new frontiers in baking
  • 2-3/4 cups all purpose flour
  • 1-1/4 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/4 cup vegetable shortening, room temperature
  • 1-3/4 cups sugar
  • 2 tsp vanilla extract
  • 2 large eggs
  • 1-1/2 cups very ripe bananas, mashed
  • 1/2 cup buttermilk
  1. preheat oven to 325 degrees F. line cupcake pans with paper liners
  2. sift flour, baking powder, baking soda and salt together into a large bowl and set aside
  3. in the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together on medium speed until creamy, 3-4 minutes. add sugar and vanilla and beat until fluffy, about 3 minutes. scrape down the bowl, add eggs and beat until just combined. scrape down the bowl again, add bananas and beat until combined.
  4. turn the mixer to low. add the flour mixture, alternating with the buttermilk, in three additions, beginning and ending with the flour mixture
  5. scrape down the bowl, then mix on low speed for few more seconds
  6. fill the cupcake liners about 3/4 full. bake for 20-25 minutes rotating the pans halfway through the baking time. transfer the pans to a wire rack and let cook for 20 minutes. remove the cupcakes from the pans and place them on the rack to cool completely
vanilla pastry cream
  • 3 cups half and half
  • 6 large egg yolks
  • 1/2 cup sugar
  • 3 tbsp cornstarch
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  1. set a fine mesh sieve over a medium bowl
  2. in medium saucepan, bring the half and half to a simmer and keep warm
  3. in a medium bowl, whisk egg yolks, sugar, cornstarch, and salt together until the mixture is pale, about 1 minute. whisk half of the warm half and half into the egg yolk mixture, then pour the mixture into the remaining half and half in the saucepan and cook over medium heat, whisking constantly, until thickened, about 6 minutes. remove from the heat and whisk in the vanilla. strain the pastry cream through the sieve and press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. put in the refrigerator for about 1 hour or until chilled
assembling the cupcakes
  1. use a pastry bag with a large tip, fill the bag with pastry cream and pipe out enough pastry cream to over each cupcake. top with a single slice of fresh banana or a dried banana chip


  1. I'm friends with the the owner of BAKED's partner? he used to work with me and he would bring me cupcakes and bring in BAKED's cakes for birthdays.. i LOVE BAKED.. best cupcakes and cakes PERIOD!

  2. omg thu! you're so lucky!! i've actually never had anything from the bakery. but all their recipes and photographs from the book look so scrumptious!

    i'm planning to make their homemade granola next... with a little twist, planning to incorporate the okara (soy pulp) left over from my homemade soymilk.


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