Since I was making this recipe as a side dish and only my husband and myself were eating it, I decided to cut the recipe that you see below in half.  There was more than enough for us both to have some at dinner and then enough that we were both able to have some for leftovers the following day.  I have probably mentioned before that I am not a fan of leftovers.  Most things just do not taste the same, or even half as good, the second time around.  I will admit though that this mac and cheese reheated nicely.  I was expecting the sauce to separate and be gloppy on the noodles but it wasn’t, and the taste was actually pretty good.  Speaking of the taste, you are probably wanting to know just how delicious this mac and cheese really was.  Well friends, it was good.  Thick, creamy, cheesy, and perfect in almost every way.  One thing I must mention is when the recipe says serve immediately, you might want to go ahead and do that.  The sauce thickens very quickly after being taken off of the heat and once that sauce has thickened it is much harder to enjoy.

www.sugaredwhisk.com

Macaroni and Cheese (Panera Style)

Ingredients
1 pound pasta shapes, such as shells
4 tablespoons unsalted butter
1/3 cup all-purpose flour
2½ cups milk or half-and-half
1 teaspoon salt
1½-2 teaspoons Dijon mustard
¼ teaspoon hot sauce
4 ounces white American cheese, finely chopped*
8 ounces white cheddar cheese, shredded

*White American cheese is available at the deli counter in most grocery stores.

Directions
1 – Bring a large pot of water to boil.  Cook the pasta according to package directions until al dente.  Drain well.  Return to the stockpot off the heat.

2 – Meanwhile, in a medium saucepan, melt the butter over medium-high heat.  Stir in the flour and cook until light golden brown, whisking constantly, about 1½-2  minutes.  Slowly whisk in the milk until no lumps remain.  Stir in the salt, mustard, and hot sauce.  Lower the heat to medium and continue to cook the sauce, stirring frequently, until it bubbles and thickens, about 6-8 minutes.

3 – Remove the sauce from the heat.  Stir in the cheese a handful at a time, mixing until fully melted before adding more.  Once all the cheese has been added and the sauce is smooth, pour the sauce over the pasta in the stockpot.  Mix well until the pasta is fully coated in the sauce.  Serve immediately.

~yields 6-8 servings

Recipe as seen on Annie’s Eats

Note: There is a print link embedded within this post, please visit this post to print it.

www.sugaredwhisk.com

Beautiful Burger Buns

Ingredients
For the buns
3/4 to 1 (6-8 ounces) cup lukewarm water *
2 tablespoons butter
1 large egg
3 1/2 cups (14 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1/4 cup (1 3/4 ounces) sugar
1 1/4 teaspoons salt
1 tablespoon instant yeast
for the topping
3 tablespoons melted butter

*For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.

Directions
To make the dough - Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.  Cover the dough, and let it rise until it’s nearly doubled in bulk, approximatel 1 to 2 hours.

To shape the buns  - Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3″ across.  To make smaller (slider) buns divide the dough into 12 to 13, 2 ounce pieces and press into 1 1/2 to 2 inch disks.  Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.  Gently brush the buns with about half of the melted butter.

To bake the buns - Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.

~Yields 8 large or 12 small burger buns

Recipe as seen on King Arthur Flour.

I was pretty nervous that my donuts were not going to rise up and look so pretty but I was completely wrong.  As long as the pan was not overfilled the doughnuts came out in perfect little rings.  The original recipe called for spooning the batter into the pan but I found that to be a little to tedious and knew there was a much easier way.  Instead I chose to fill a pastry bag with my batter and pipe it into the molds of the pan.  One quick swipe around the circle and there was a perfect amount of batter in the pan ready to be baked into a beautiful little donut.     

Cake Donuts are one of the items on my kitchen bucket list, so now I can mark that off !  I am slowly working on the list, it feels so good to cross items off. 

www.sugaredwhisk.com

Chocolate Glazed Chocolate Chip Donuts

Ingredients
for the donuts
2 cups cake flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 cup buttermilk, at room temperature
2 eggs lightly beaten, at room temperature
2 tablespoons unsalted butter, melted
1 1/2 teaspoons vanilla extract
1/2 cup mini chocolate chips
for the chocolate glaze
1/3 cup milk chocolate chips
2/3 cup semi sweet chocolate chips
4 tablespoons softened unsalted butter
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract

 To make the donuts:  Preheat the oven to 400 degrees F.  Sift the cake flour, sugar, baking powder and kosher salt into a large bowl, add the mini chocolate chips and mix well.  Add in the buttermilk, lightly beaten eggs, melted butter and vanilla extract. Gently fold the ingredients together using a rubber spatula, being extremly careful not to over mix the batter.
Lightly grease a doughnut pan.  Carefully place the batter into a pastry bag, or a ziptop baggie, and cut off 1/4″ of the end of the bag.  Pipe the batter in the doughnut pan . Bake the doughnuts at 400 degrees F for 6 minutes*. Once the doughnuts are done baking, let them cool in the pan for a few minutes before removing to a cooling rack.  Rinse the warm pan under cold water to cool it down and then dry with dishcloth.  Lightly grease the pan and repeat directions above until all the batter has been baked.
*Note: My mini donut pan holds 12 donuts that are approximately 2″ in diameter.  If you pan is larger be sure to adjust baking time accordingly. 

To  make the chocolate glaze: Put the milk, chocolate chips, semi sweet chocolate chips, butter and corn syrup in a microwavable bowl. Microwave the mixture, stopping to whisk every 30 seconds, until the chocolate is completely melted.  Set the chocolate glaze aside for 10 minutes to slightly cool.
Put a cooling rack on top of a baking sheet, or a piece of wax or parchment paper.  Working with the donuts, one at a time, turn the donut upside down and dip it into the chocolate. Place the doughnut, chocolate side up, onto the cooling rack so the chocolate can set.  Decorate with sprinkles, nuts, coconut, or other toppings as desired.

~ yields approximately 40 mini (2″ diameter) donuts.

Recipe slightly adapted from Gingerbread Bagels

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In the original recipe, for the Au Jus, a product called ”Better than boullion” was used for the beef flavor.  I did not have any at home so I just choose to use beef broth.  I was stupid and added additional salt into the liquid, I should have known better since broth is typically a very salty product.  I usually buy low sodium chicken broth, do they even make low sodium beef broth?  I suppose I should check into that.  Anyway, all I am trying to say here is watch it on the addition of any salt unless you like dipping your food in salt.   

Do you have a hard time finding slider buns in your grocery stores, or maybe just feel the urge to try to make your own burger buns.  Check back in a few days because I have a recipe coming up for the most delicious burger buns ever!  The recipe is super easy and requires no special ingredients or pans.  It is a must try!

www.sugaredwhisk.com

French Dip Burgers

Ingredients
for the burgers
2lbs ground beef
salt and pepper (to taste)
4 slices Swiss cheese (each slice cut into 4 squares)
1 package fresh sliced mushrooms
1 tablespoon garlic (minced)
2 tablespoons butter
12 slider buns
butter (for spreading)
for the Au Jus
1 can beef broth
1 stalk celery
1/2 small onion
1 clove garlic, minced
1 pinch thyme
1 small bay leaf
black pepper, to taste

Directions
1 – In a saucepan combine broth, celery, onion, garlic, thyme, bay leaf and pepper. Simmer until vegetables are tender (about 30 minutes). Strain; discarding vegetables and placing Au Jus into small bowls for serving.
2 – Shape ground beef into 12 patties (approximately 2 3/4 ounces each) and season on both sides with salt and pepper. Heat a large skillet to medium high heat. Add the burger patties and cook, turning once, until fully cooked.  During the last few minutes of cooking top each patty with 2 pieces of the sliced Swiss cheese squares.
3 - While burgers are cooking melt the butter in a sauté pan over medium high heat. Add garlic and mushrooms and sauté for 15-20 minutes or until the mushrooms are tender.
4 - Split the slider buns in half and butter the cut side of each half. Place face down in a fry pan over medium heat and cook until browned on the bottom. Place each hamburger patty onto a slider bun, top with sautéed mushrooms, and place on the top half of the bun. Serve with Au Jus.

~ yields 12 slider sized burgers

Recipe adapted from Blog Chef

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Peanut Butter Torte

Ingredients
1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping)
2 teaspoons sugar
1/2 teaspoon instant espresso powder (or finely ground instant coffee)
1/4 teaspoon ground cinnamon
Pinch of freshly grated nutmeg
1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate)
24 Oreo cookies, finely crumbed or ground in a food processor or blender
½ stick (4 tablespoons) unsalted butter, melted and cooled
Small pinch of salt
2 1/2 cups heavy cream
1 1/4 cups confectioners’ sugar, sifted
12 ounces cream cheese, at room temperature
1 1/2 cup salted peanut butter – crunchy or smooth (not natural variety)
2 tablespoons whole milk
4 ounces bittersweet chocolate finely chopped

Directions
Center a rack in the oven and preheat the oven to 350°F. Butter a 9-inch Springform pan and place it on a baking sheet lined with parchment or a silicone mat.

To make the crunch; toss 1/2 cup of the chopped peanuts, the sugar, espresso powder, cinnamon, nutmeg and mini chocolate chips together in a small bowl. Set aside.

Put the Oreo crumbs, melted butter and salt in another small bowl and stir with a fork just until crumbs are moistened. Press the crumbs evenly over the bottom and up the sides of the spring form pan (they should go up about 2 inches on the sides). Freeze the crust for 10 minutes.  
Bake the crust for 10 minutes, then transfer it to a rack and let it cool completely before filling.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, whip 2 cups of the cream until it holds medium peaks. Beat in 1/4 cup of the confectioners’ sugar and whip until the cream holds medium-firm peaks. Scrape the cream into a bowl and refrigerate until needed.

Wipe out (do not wash) the bowl, fit the stand mixer with the paddle attachment if you have one, or continue with the hand mixer, and beat the cream cheese with the remaining 1 cup confectioners’ sugar on medium speed until the cream cheese is satiny smooth. Beat in the peanut butter, ¼ cup of the chopped peanuts and the milk.

Using a large rubber spatula, gently stir in about one quarter of the whipped cream, just to lighten the mousse.  Still working with the spatula, stir in the crunchy peanut mixture, then gingerly fold in the remaining whipped cream. Scrape the mousse into the crust, mounding and smoothing the top.

Refrigerate for at least 4 hours, or overnight; cover with plastic wrap as soon as the mousse firms.

To finish the torte: put the chopped chocolate in a heatproof bowl and set the bowl over a saucepan of simmering water. Leave the bowl over the water just until the chocolate softens and starts to melt, about 3 minutes; remove the bowl from the saucepan.
  Bring the remaining ½ cup cream to a full boil. Pour the cream over the chocolate and , working with a rubber spatula, very gently stir together until the ganache is completely blended and glossy.
  Pour the ganache over the torte, smoothing it with a metal icing spatula. Scatter the remaining 1/2 cup peanuts over the top and chill to set the topping, about 20 minutes.

When the ganache is firm, remove the sides of the springform pan; its easiest to warm the pan with a hairdryer, then remove the sides, but you can also wrap a kitchen kitchen towel dampened with hot water around the pan and leave it there for 10 seconds.  Refrigerate until ready to serve.

~Yields 6-8 servings

Recipe as seen in Baking: From My Home to Yours, Dorie Greenspan pg. 282-283

Note: There is a print link embedded within this post, please visit this post to print it.

The cake itself sounded delicious but I knew that the browned butter frosting would put it right over the top.  If you have never experienced the taste of browned butter before I strongly suggest you get into the kitchen as soon as possible and brown you up some butter to try.  Not only is the taste a great paring with many baked good but it is great on roasted vegetables too.  It has such a nutty sophisticated taste.

I don’t have a bundt cake pan so I just used an angel food cake pan, it does the same job and looks just as good.  If you don’t have access to a bundt cake pan (or an angel food cake pan) just place the batter into a loaf pan, or even muffin tins.  The final result will be just as good, just make sure that you watch the bake time as it will vary based on the size of the pan you are using.

www.sugaredwhisk.com

Roasted Banana Bundt Cake
with Browned Butter Cream Cheese Frosting

Ingredients
for the cake
3 cups sliced bananas, very ripe (about 4-5 small bananas)
1/2 cup packed brown sugar
1 1/2 tablespoons cold butter, cut into small pieces
3 1/3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 cup + 2 tablespoons buttermilk, at room temperature
2 teaspoons vanilla extract
1 1/2 sticks butter, at room temperature
1 3/4 cup granulated sugar
3 large eggs, at room temperature
1/2 cup semi-sweet chocolate chunks (optional

for the frosting
6 tablespoons butter
4 ounces cream cheese, at room temperature
3 cups (12 ounces) powdered sugar, sifted
2 teaspoons vanilla extract
2 tablespoons milk (or more to taste)
1/4 cup chopped, toasted pecans (optional)

To make the cake: Preheat the oven to 400 degrees Fahrenheit. Spray a 10- to 12-cup bundt pan with baking spray or nonstick cooking spray.

Toss together the sliced bananas, packed brown sugar, and cold cubed butter in an 8×8 dish and roast the bananas for about 30-40 minutes. Stir every 15 minutes, and roast the bananas until they are bubbling and have golden brown spots. Reduce the oven temperature to 350 degrees, and set the bananas aside to cool slightly until warm but not hot to the touch.

In a bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.

In a separate bowl, combine the buttermilk, roasted banana pieces, and vanilla extract. The banana pieces will be very soft and might start disintegrating a little, but some pieces should still hold their shape.

In the bowl of a large mixer, combine the softened butter and the granulated sugar, and beat until light and fluffy. Add the eggs one at a time, and beat until well-incorporated and smooth. Scrape down the bottom and sides of the bowl.

With the mixer running on low, add a third of the flour mixture, and mix until it is almost incorporated. Add half of the buttermilk, again mixing until it’s mostly mixed in. Add half of the remaining flour, then the rest of the buttermilk, and finish by adding the rest of the flour. Stop before it’s entirely mixed in, and gently finish stirring everything together by hand. Add the chocolate chunks or any other mix-ins.

Scrape the cake batter into the prepared pan. Bake the bundt cake for 55-65 minutes, until the edges pull away and the center springs back when lightly pressed. Let the cake cool for 15 minutes at room temperature before carefully inverting it on a cooling rack and letting it cool completely.

To make the frosting: Place the butter in a small saucepan over medium heat. Cook it, stirring frequently, until it is a medium brown color and has a nutty scent, about 7-8 minutes. Remove it from the heat and let it cool slightly.

Beat the cream cheese in a mixing bowl with a whisk attachment until smooth and free of lumps. Add the browned butter and mix well. Add the sifted powdered sugar and vanilla extract, and mix on low until the powdered sugar is moistened. Increase the speed of the mixer and beat until you have a very thick frosting.

Add the milk and beat until the frosting is light and fluffy. This will give you a lovely frosting that’s perfect for spreading on cakes. If you would like an icing that is easier to pour, continue to add milk, a spoonful at a time, until it is the consistency you want.

Spread the frosting on the cooled cake and sprinkle the top with chopped toasted pecans. This cake can be wrapped in plastic wrap and kept at room temperature for up to a week.

-yields 1 bundt cake-

Recipe as seen on Sugarhero.

Note: There is a print link embedded within this post, please visit this post to print it.

This bread doesn’t need much of an introduction. This is a nice hearty sandwich bread stuffed full of plump juicy raisins with a sweet cinnamon swirl.  The possibilities are endless.  Slather it with butter and eat it room temperature, toast it till it is warm and crispy and make a sausage breakfast sandwich (don’t forget to drizzle that sandwich with maple syrup) YUM!,  dunk it in egg mixture grill it up and call it french toast.  No matter what you do to it, this bread will be delicious.  Props to Williams-Sonoma for another delicious recipe. 

www.sugaredwhisk.com

Brown Sugar Raisin Bread

Ingredients
For the bread:
1 tablespoon active dry yeast
3 tablespoons granulated sugar
1 1⁄4 cups warm water (105° to 115°F)
1 cup warm milk (105° to 115°F)
3 tablespoons unsalted butter, melted
1 tablespoon salt
1 egg, lightly beaten
6 to 6 1⁄4 cups bread flour, plus more as needed
3⁄4 cup golden raisins
3⁄4 cup dark raisins
For the Filling:
2⁄3 cup firmly packed light brown sugar  mixed with 4 1⁄2 tsp. ground cinnamon.

Directions
In a bowl, sprinkle the yeast and a pinch of the granulated sugar over 1⁄2 cup of the water and stir to dissolve. Let stand until foamy, about 10 minutes.

In the bowl of an electric mixer fitted with the flat beater, combine the remaining 3/4 cup water, the milk, butter, the remaining granulated sugar, salt, egg and 2 cups of the flour. Beat on medium speed until creamy, about 1 minute. Add the yeast mixture and 1⁄2 cup of the flour and beat for 1 minute. Add the raisins, then beat in the remaining flour, 1⁄2 cup at a time, until the dough pulls away from the sides of the bowl.

Switch to the dough hook. Knead on medium-low speed, adding flour 1 Tbs. at a time if the dough sticks, until smooth and elastic, about 4 minutes.  Transfer the dough to a greased deep bowl and turn to coat it. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 1 to 1 1⁄2 hours.

Lightly grease two 9-by-5-inch loaf pans.

Turn the dough out onto a lightly floured board. Divide the dough in half and roll or pat each half into an 8-by-12-inch rectangle. Lightly sprinkle each rectangle with half of the filling, leaving a 1-inch border on all sides. Beginning at a narrow end, tightly roll up each rectangle into a compact log. Pinch the ends and the long seam to seal in the filling. Place each log, seam side down, in a prepared pan. Cover loosely with plastic wrap and let rise at room temperature until the dough is about 1 inch above the rim of each pan, 1 to 1 1⁄2 hours.

Preheat an oven to 350°F. Bake until the loaves are golden brown and pull away from the sides of the pan, 35 to 40 minutes. Turn the loaves out
onto wire racks and let cool completely.

www.sugaredwhisk.com

Chicken Tetrazzini

Ingredients
Chicken breasts, boneless skinless, 3-4 medium sized
Coarse salt and ground pepper
7 tablespoons butter
1 pound white mushrooms, trimmed and sliced 1/4 inch thick
1/2 cup all-purpose flour
3 cups milk
1 1/2 cups reduced-sodium chicken broth
3 cups grated Parmesan cheese, divided
1/2 teaspoon dried thyme
1 pound linguine, broken in half
1 package (10-12 ounces) frozen peas
1 1/2 cups seasoned croutons, crushed

Directions
Preheat oven to 375.  Season chicken breasts with salt and pepper and bake in preheated oven 20-25 minutes or until cooked through.  Once chicken has slightly cooled, shred and set aside.

Meanwhile, bring a large pot of water to a boil (for the pasta).  In a large saucepan, melt 2 tablespoons butter over high heat. Add mushrooms, and season with salt and pepper. Cook, tossing frequently, until tender and browned, 8 to 10 minutes. Transfer to a bowl, and set aside.  In the same large saucepan, melt remaining 5 tablespoons butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk and broth. Bring mixture to a boil; reduce to a simmer and add 2 cups Parmesan cheese and thyme. Season with salt and pepper to taste.

Cook pasta just shy of al dente; drain and return to pot.  Add sauce, chicken, peas, and mushrooms.  Toss well to combine and place in desired greased baking dish(es).  Mixture can be baked in one deep 9×13 dish, or divided up and baked in 2 to 3 smaller baking dishes.  In a small bowl, combine crushed croutons and remaining 1 cup of Parmesan cheese.  Sprinkle over the top of pasta.  At this point the meal can be frozen to bake at another time or baked until browned and bubbly, in a 375 degree oven for 25 to 30 minutes.  Let stand 10 minutes before serving.

Recipe adapted from Martha Stewart

As with the banana split cupcakes that I shared the other day, I was unable to taste the finished cupcakes.  Half of them were donated to a charity event and the other half were shared with my husband’s co-workers.  I am quite positive that these cupcakes were nothing short of delicious though.  I suppose I will be forced to make them again soon, so I can try them for myself.

www.sugaredwhisk.com

Cherry Coke Cupcakes

Ingredients
For the cupcakes
1 1/2 cups all-purpose flour
3 tablespoons cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup sugar
8 tablespoons unsalted butter, at room temperature
1 large egg
1/2 cup buttermilk
3/4 cup Cherry Coke
1 teaspoon maraschino cherry juice
1 1/2 teaspoon vanilla extract
Maraschino cherries, stemless

For the glaze (optional)
1 cup confectioners’ sugar
2 tablespoons Coca-Cola

Frosting recipe below

Directions
Preheat the oven to 350° F and prepare a muffin pan with foil or paper liners.

In a medium bowl sift together the flour, cocoa powder, baking soda and salt. Set aside.  In the bowl of a standing mixer fitted with the paddle attachment, beat together sugar and butter until light and fluffy. Add the egg and mix until incorporated, scraping down the sides of the bowl as needed. In a bowl or large measuring cup, combine the buttermilk, Cherry Coke, maraschino cherry juice, and vanilla extract; stir to combine. (At this point the mixture was foamy and looked a little curdled, don’t be scared).  Add 1/3 of the dry ingredients to the butter and mix on low speed. Add half of the liquid and continue to mix. Repeat until all of the dry and liquid ingredients are combined (the last addition should be the dry ingredients), scraping down the bowl as needed.

Fill each muffin cup 2/3 full. Drop 1-2 maraschino cherries into each cupcake and push them down into the batter. Bake for 17-19 minutes or until a toothpick inserted into the middle comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely before frosting.

To make the glaze, whisk together the confectioners sugar and Coke until smooth. Drizzle a little bit over each cupcake and allow to set, frost as desired. Top each cupcake with a maraschino cherry.

Fluffy Vanilla Frosting

Ingredients
5 tablespoons flour
1 cup milk
1 teaspoon vanilla extract
1 cup (2 sticks) butter, softened
1 cup granulated Sugar

Directions
In a saucepan over medium heat, whisk together the flour and milk until the mixture thickens to the consistency of mashed potatoes.  Be sure to whisk constantly so that clumps do not form.  Set milk mixture aside into an ice bath and allow to cool completely.  Meanwhile, beat together the butter and granulated sugar until light and fluffy.  Add the vanilla and continue beating for 1 minute.  Add the cooled milk mixture and beat on high for 3-5 minutes. If the mixture looks separated, keep beating until it comes back together.

~ Yields 12 cupcakes ~

Recipe as seen on Sunny Side up in San Diego

Note: There is a print link embedded within this post, please visit this post to print it.

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Banana Split Cupcakes

Ingredients
For the cupcakes
2½ cups all-purpose flour
1 tbsp. baking powder
½ tsp. salt
12 tbsp. unsalted butter, at room temperature
2½ cups sugar
6 eggs
1 cup plus 2 tbsp. buttermilk
1 1/3 cups mashed ripe banana

For the filling
1 lb. strawberries, hulled and diced small
2 tbsp. confectioners’ sugar
12 oz. crushed pineapple, drained

For the frosting
16 ounces cream cheese, softened
1 cup (2 sticks) butter, softened
1 1/2 teaspoons vanilla extract
3 cups powdered sugar, sifted

For the ganache
8 oz. bittersweet chocolate, chopped
1 cup heavy cream
1 tbsp. light corn syrup

For garnish
Multi-colored sprinkles
Maraschino cherries

Directions
To make the cupcakes, preheat the oven to 350° F.  Line cupcake pans with paper liners.  In a medium bowl combine the flour, baking powder and salt; whisk together and set aside.  In the bowl of a stand mixer fitted with the paddle attachment cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Reduce the mixer speed to medium low and add in eggs one at a time, scraping down the sides of the bowl as needed.  Mix in the mashed banana until well combined.  With the mixer on low speed alternately add the dry ingredients and buttermilk, beginning and ending with the dry ingredients and mixing only until just incorporated.

Divide the batter between the prepared cupcake liners, filling each about 2/3 to ¾ full.  Bake until a toothpick inserted in the center comes out clean, about 20-22 minutes.  Allow to cool in the pan 5-10 minutes, then transfer the cupcakes to a wire rack to cool completely.

To make the strawberry filling, combine the strawberries and confectioners’ sugar in a medium bowl.  Toss well, smashing slightly with a fork.  Allow the berries to macerate at least 20-30 minutes.

To fill the cupcakes, cut a small cone out of the center of each cupcake with a paring knife or small biscuit cutter.  (The excess cake can be discarded.)  Add a teaspoon or two of the strawberry filling to the center of each cupcake.  Top with a teaspoon or two of the crushed pineapple, filling to the top of the cupcake.

To make the frosting, using an electric mixer, beat together the cream cheese and butter until light and fluffy. Add the vanilla and beat just to combine.  Slowly add sifted powdered sugar, one cup at a time, beating well after each addition.

Add the frosting to a pastry bag fitted with a large plain round tip.  Pipe a swirl of the whipped cream onto each filled cupcake, covering the filling.  Transfer the filled and frosted cupcakes to the refrigerator and chill for at least 30 minutes.

To make the ganache, place the chopped chocolate in a heatproof bowl.  Bring the cream to a simmer over medium-high heat.  Remove from the heat and pour the hot cream over the chocolate; let stand 1-2 minutes.  Whisk together until a thick, smooth ganache forms.  Blend in the corn syrup.  Let stand at room temperature at least 10 minutes so the ganache is not hot.

To finish the cupcakes, pour a spoonful of the ganache over the frosting topping of each cupcake.  Garnish with sprinkles and maraschino cherries before the glaze sets.  Chill the assembled cupcakes until ready to serve.

~Yields approximately 30 cupcakes~

Cupcakes recipe as seen on Annie’s Eats
Cream cheese frosting recipe as previously seen on Sugared Whisk.