Tuesday, May 25, 2010

Strawberry Banana Cream Cupcakes

Today I'm featuring a dessert that showcases the fantastic combination of strawberries and banana. I absolutely love strawberries with bananas, whether its in a fruit salad, in an ice cream sundae or a flavour for yogurt. Although I typically prefer the big flavour and mouthfeel of butter cakes, there are some exceptions where vegetable oils perform superbly in cupcakes. You may already know this from my post for Black Tie Cupcakes.


In this recipe for Strawberry Banana Cream Cupcakes, vegetable oil works well in keeping the texture light since bananas are heavy and can have a tendency to weigh down batters when added in large quantities. Bananas also contain a lot of soluble fiber, such as pectin, which binds water and adds bulk to the batter, giving it body and mouthfeel. You can read more about pectin in and how it is essential in the making of Strawberry Jam here.

I fill the cupcake liners almost completely full to make 12 cupcakes from this recipe. Due to the large amount of batter per cupcake, they bake with a slight cone head or dome shape. Normally, I try to avoid this, but in this case, I encourage it. Once the cupcakes cool, I scoop out the top point of the dome and fill it with a  homemade strawberry jam filling that has a looser consistency than my Classic Fresh Strawberry Jam. A less firm consistency is achieved by adding slightly less sugar and acid than normal, and by adding the acid at the beginning of the process. A lower proportion of sugar and acid compared to fruit will decrease the strength of the gel network, while the initial addition of acid will begin to break down the pectin molecules and prevent the jam from becoming too stiff.

Cream cheese frosting tastes magnificent with these cupcakes. I make an thick icing for this recipe, but feel free to use any recipe for cream cheese frosting or glaze that you adore.

Cream Cheese Icing:
4 oz (115 g) cream cheese, at room temperature
1 tbsp 35% whipping cream
1/8 tsp salt
1 ½ cups icing sugar

In a large bowl, beat cream cheese until smooth using an electric hand mixer. Beat in whipping cream, salt and icing sugar until smooth and creamy. Refrigerate 1 hour before using.

Pin It


Post a Comment