Page 143 - Food Network Magazine ( PDFDrive )_Neat
P. 143
Weekend
Cooking
Inspiration When I make toast, I can never
decide between peanut butter or Nutella
with bananas. I came up with this stuffed
cupcake to satisfy my craving for all three!
Secret baking ingredient Almond, cashew BANANA-NUTELLA
and other nut butters. They’re delicious
in cupcakes, cookies, pancakes and CUPCAKES WITH
VERONICA waffles—and they add protein.
PARENT PEANUT BUTTER
Point Pleasant FROSTING
Beach, NJ ACTIVE: 40 min l TOTAL: 1 hr 20 min
MAKES: 24
FOR THE CUPCAKES
2¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1½ sticks (12 tablespoons) unsalted butter,
at room temperature
1½ cups granulated sugar
1 cup mashed bananas (2 to 3 bananas)
3 large eggs
2 teaspoons pure vanilla extract
¾ cup sour cream
½ cup Nutella
FOR THE FROSTING
4 sticks unsalted butter,
at room temperature
5 cups confectioners’ sugar
⅓ cup creamy peanut butter
1 teaspoon pure vanilla extract
1. Preheat the oven to 350˚. Line two 12-cup
muffin pans with paper liners.
2. Make the cupcakes: Whisk the flour,
baking soda and salt in a medium bowl; set
aside. Beat the butter and granulated sugar
in a large bowl with a mixer on medium
speed until creamy, 2 minutes. Add the
mashed bananas, eggs and vanilla; beat
until combined. Reduce the mixer speed
to low and beat in the flour mixture in
three batches, alternating with the
sour cream, mixing well after each addition.
3. Fill the muffin cups about halfway with
batter; add 1 teaspoon Nutella to the center of
each, then top with more batter so the cups
are about three-quarters full. Bake until a
toothpick inserted into the centers comes out
Runner- with no raw batter, 20 to 25 minutes. Let cool
3 minutes in the pans, then carefully remove
Up the cupcakes to a rack to cool completely.
4. Make the frosting: Beat the butter in a
large bowl with a mixer on medium-high
speed until creamy, about 5 minutes. Reduce
the mixer speed to low and gradually beat
in the confectioners’ sugar until combined.
Add the peanut butter and vanilla and beat
until combined. Transfer the frosting to a
pastry bag and pipe on the cupcakes.
SEPTEMBER 2016 ● FOOD NETWORK MAGAZINE 145
