I have a problem. I can't stop coming up with new projects for me. LOL My husband retires from the Navy in October and I've been thinking if we move back to the Seattle area (where I'm from), my sisters and I could open a cupcake shop.
Cupcakes are all the rage right now! Martha Stewart even had a big cupcake week last week where she had people submit their cupcake photos for a contest. Martha even shared her favorite cupcake bake shops. I've had a bakery. I could surely have a huge successful CUPCAKE bake shop in the suburbs of Seattle, right? And to make it a family affair with my sisters? Perfect!
My husband told me NO WAY. :( :( And my younger sister, Marcia told me she wants to open a scrapbook store, not a cupcake store. I think I could convince her...or maybe we could do both!? *lightbulb moment!!*
The other night when we were watching a movie, I came up with yummy cupcake flavors. I have a list of about 50. This was one that is on the list. Banana cream cupcakes. Mmmm...
The cupcakes are a basic butter cake. Here's the recipe.
In a mixing bowl, cream together 1 cup (2 sticks) butter and 2 cups sugar.
Add 4 eggs, one at a time, mixing well. Keep mixing on high until the batter becomes really light and fluffy. It will almost look like frosting it's so fluffy. Slowly add 1 cup milk and 1 tsp vanilla.
In a bowl, sift together 3 cups flour, 1 Tbsp baking powder, and 1/2 tsp salt. Spoon into the butter mixture while the mixer is on low speed.
The finished product will be light and airy. It will look nothing like a cake mix batter. This will give you a wonderful buttery dense cake.
Spoon into paper lined muffin pans. This will make 2 dozen cupcakes. Since we won't eat that many, I split the recipe in half to make only one dozen. Bake at 350* for about 20 minutes or until toothpick inserted comes out clean.
Dump from the pan and put on cooling rack.
While the cupcakes cool, make a box of banana pudding. Sure I could've made pastry cream myself, but I decided to give myself a break. Maybe when I have that cupcake shop, I might make my own pastry cream.
Slice up a banana and add to chilled pudding. Put the pudding in the fridge and hold until you need it.
Take a paring knife and carefully cut the cupcake top. Remove the top.
Spoon some of the banana pudding into the cupcake.
Pull off the cone part of the top and put the top back on.
Put some graham crackers in a ziploc and smash (or use pre-crushed graham crackers)
Make whipped cream.
Put 1 cup COLD whipping cream in the mixing bowl. Begin whipping on medium speed. If you put it on super HIGH, you'll have cream all over your cabinets and self.
When ribbons begin to form in the cream, add 1/4 cup sugar slowly.
Kick up the speed to HIGH.
When the cream is nice and stiff, add 1 tsp vanilla.
You want a nice stiff whip because we will be piping this onto the cupcakes and you don't want it to just slide right off. Put the whipped cream in a piping bag with a large star tip.
Pipe in a circular fashion making a nice peak. Sprinkle the top lightly with some of those crushed graham crackers and put a slice of banana on top.
Eat immediately (like I have to tell you that ;) ). If you make these ahead of time, keep them in the fridge before serving.
I really think these will do well in my cupcake shop. :D :D