Adapted from P J Hamel’s banana cupcake. Make 12 cupcakes
2 1/4 cups (9 3/4 oz) unbleached all-purpose flour
1/2 tsp baking soda
3/4 tsp salt
1 tsp ground cinnamon
1/8 tsp ground nutmeg (optional)
1/2 cup unsalted butter, softened at room temperature about 1 hour
1 1/4 cups sugar
2 large eggs
3 large very ripe bananas (about 10 oz peeled), peel and mash into small pieces
1/4 cup honey
1/4 cup buttermilk
1 tsp pure vanilla extract
1 ripe banana for garnish (optional)
- Preheat oven to 350oF, and position rack at the center of oven. Line a standard muffin pan (1 1/4″ deep and 3″ wide) with paper liner or lightly grease it.
- In a medium bowl, mix flour, baking powder, baking soda, and salt together
- Put sugar and butter in a electric mixing bowl with paddle attached or use handheld mixer. Beat at medium speed until fully incorporate. Add eggs and continue beating until well combined. Add honey, buttermilk until incorporated.
- Turn the speed to low and add flour mixture until just incorporated. Do not over mix at this time.
- Fill each cup with 1/2 cup batter. An ice cream or muffin scoop can be used. If you use standard size muffin pan, the batter will fill near the top and a dome top will be form after baking. You may use less batter to fill to 2/3 full for smaller without dome cupcakes or any size muffin pan of your choice. Remember smaller sizes cupcake will be done faster, adjust timing.
- Bake for 20-25 minutes. When a toothpick inserted into the center, come out clean or with a few crumbs . Remove pan from oven, cool on the wire rack for a few minutes. When it is warm enough to handles. Remove cupcakes from the pan and cool completely on the wire rack.
- Spread with white chocolate ganache or any of your favorite frosting and a little season sprinkles or just enjoy plain banana cupcakes.
Whipped White Chocolate Ganache
1 cup white chocolate chips (6 oz)
1 cup heavy cream
1/2 tsp pure vanilla extract
1/8 tsp Salt
- Put white chocolate chips, vanilla extract and salt in a heatproof bowl.
- Put heavy cream in a small saucepan over medium heat, stir occasionally until tiny bubbles appears around the edge and steam coming turn the heat to medium low. Remove from the heat when it comes to a gentle boil.
- Pour scalded cream over white chocolate chips. Make sure all chocolate chips are covered with hot cream. Cover, let stand 1 minute then whisk slowly until chocolate is melt. Cool it at room temperature at least 30 minutes or put the bowl over a large bowl with ice and water. When it’s cool, cover and refrigerate overnight. You may put it in the freeze about 1 hour for a speeding whipping, check and stir every 15 minutes, when the ganache is thicken and really cool. Remove from the fridge or freeze and whip until fluffy and having a stiff peak.