Banana Cupcake With Spiced White Chocolate Glaze Food

CHOCOLATE-GLAZED CUPCAKES

Steps:

• Preheat oven to 350°. Line 16 muffin cups with foil liners., In a large bowl, whisk the first 5 ingredients. In another bowl, whisk water, applesauce, oil, vinegar and vanilla until blended. Add to flour mixture; stir just until moistened. If desired, stir in chocolate chips., Fill prepared muffin cups three-fourths full. Bake 14-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pans to wire racks; cool completely., For glaze, in a small saucepan, combine chocolate chips and cream; cook and stir over low heat 3-5 minutes or until smooth. Remove from heat. Cool at room temperature until glaze is slightly thickened, stirring occasionally, about 30 minutes. Dip tops of cupcakes into glaze. If desired, sprinkle with nonpareils.

BANANA CUPCAKE WITH SPICED WHITE CHOCOLATE GLAZE

Steps:

• For the cupcake batter: Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes); lightly spray the liners with cooking spray.
• In a medium mixing bowl, sift together the cake flour, baking powder, baking soda and salt and set aside. In the bowl of a stand mixer with a paddle attachment, cream the butter and sugar. Add the bananas and beat until smooth. Mix the vanilla extract and eggs into the banana mixture, scrape down the sides of the bowl and beat until incorporated, about 1 minute. Add the dry ingredients and buttermilk to the banana mixture in three parts, alternating between the dry and wet ingredients. Scrape down the sides of the bowl and beat for 30 seconds between each addition.
• Scoop one scoop of the batter into each cupcake liner. Bake until the cupcakes bounce back from gentle pressure, about 20 minutes. Remove from the pans and cool.
• For the white chocolate ganache: In a microwave-safe bowl, microwave the heavy cream, anise and cardamom in 30-second intervals until hot but not boiling. Add the white chocolate and stir gently using a rubber spatula until the chocolate is melted and the mixture is smooth.
• To assemble, dip the cooled cupcakes in the melted white chocolate ganache. (For a thicker frosting, cool the ganache and beat with a hand mixer until light and fluffy. Using a pastry bag fitted with an open tip, frost the cupcakes with the beaten ganache.)

HANDWRITTEN VALENTINE CUPCAKES WITH CHOCOLATE GLAZE

Steps:

• Dip tops of each cupcake in chocolate glaze, letting excess drip off. Let stand until set, about 30 minutes. Fit a pastry bag with the smallest plain round tip. Fill bag with melted white chocolate, and use to write on cupcakes. Decorated cupcakes will keep, covered, for up to 2 days.

BANANA CUPCAKES

Steps:

• Heat oven to 190C/170C fan/gas 5. Line a bun tin with 8 paper cases. In a large bowl, mix the flour, baking powder and sugar with a pinch of salt.
• In a separate bowl, beat the egg, melted butter and milk for 20 secs; add the mashed banana and beat for a further 5 secs until everything is nicely mixed.
• Pour the banana mix into the flour and fold everything together. Once it is almost combined, add 85g of the white chocolate - the mixture will still look a little lumpy. Spoon the cake mix into the paper cases and bake for 18-20 mins until golden and risen, and a skewer inserted comes out clean. Cool on a wire rack.
• Meanwhile, melt the remaining white chocolate over a pan of barely simmering water. Allow to cool a bit, then spread on top of the cakes. Add a couple of slices of banana and sprinkle with cinnamon.