I have a confession to make.
I tend to want everything and nothing at the same time. It’s quite a common sight around this area. It starts like this. I think about option A and decide to go with it. But option B comes along, usually by fault of someone trying to be good natured and offering advice (better or not, is a different story). I fall for it. So now both option A and B are roaming around in my head. And throw in a couple of bad days, too much chocolate and more advice? The equation = a very confused, cookie-stuffed me.
And all I want to do is flail my arms, big huff, and do anything else but think. Sound familiar guys?
But I must say that sometimes, being greedy and wanting everything has it’s perks. Like my greedy cupcake…
1) Had to use up 2 brown speckled bananas
2) Really wanted something with a difference (taste buds get bored easily)
3) Needed it to feel light and summery (for mood uplifting purposes)
*queue Powerpuff Girl theme song* And so, the Greedy Cupcake was born! Fighting absolute taste bud boredom, ginger, lime and banana have dedicated their lives to bring you eternal cupcake bliss!
Right, inner geek.
The ginger cupcake is fluffy and isn’t too spicy. The saute bananas were sweet, mildly salty and buttery. Accompanied by a rich, tangy lime buttercream (American b.cream), it’s quite a treat for the senses.
Gluten Free Ginger Cupcakes (makes 7, odd number)
1/3 cup canola oil
40g brown sugar
1 tbsp honey
1/4 cup milk + 1 tbsp condensed milk
2 tsp ginger juice, freshly squeezed
1 large egg
1 cup + 1 tbsp GF flour blend
1 tsp baking powder
pinch of cinnamon
1 tsp vanilla
1) Preheat oven to 180 degreesC. Line 7 muffin cups with paper liners.
2) In the bowl of a KitchenAid, with a wire whisk attachment, whisk the egg and sugar together for 2 mins on medium. Mix the flour, baking powder and cinnamon in a separate bowl.
3) Add in the oil and whisk for another minute or until emulsified.
4) Add in the ginger juice and vanilla. Whisk to blend. Add in the milk mixture, mix well.
5) Tip all the flour in and slowly incorporate, so you don’t end up looking like frosty the snowman. Scrape down the sides of the bowl to ensure it’s all mixed in.
6) Divide evenly among paper cases, bake for 20 to 25 minutes, or until a skewer inserted comes out clean. Let cool completely.
Saute Banana Filling
2 medium, very ripe bananas, sliced
2 tbsp brown sugar
splash of rum
1) In a nonstick pan, heat the butter and the bananas until all the butter has melted.
2) Add in the sugar and swirl until all has dissolved and is syrupy. Bananas should be very soft too.
3) Remove from heat and mash the bananas up using the back of a fork.
4) When bananas have cooled to room temp, add in the rum and mix. Set aside until ready to fill.
125g unsalted butter, softened
1.5 cups icing sugar, sifted
2-3 tbsp fresh lime juice
1) Beat the softened butter in the bowl of a KitchenAid, paddle attachment. Add in the icing sugar and beat to combine. Start slow so it doesn’t get everywhere. Add in 2 tbsp of lime juice and incorporate. If it isn’t tangy enough, add in the lime juice, 1/2 tbsp at a time.
To Assemble Mr. Greedy Cupcake
1) Using a sharp knife, cut out a cone from the cupcake. Using a teaspoon remove the inside of the cupcake, about 2 tsp worth of cake. Cut the point part of the cone off, leaving the ‘lid’ behind.
2) Fill the cupcake to the brim with the saute bananas. Cover it with the ‘lid’, pressing down slightly.
3) With a piping bag fitting with a star tip, pipe a swirl of buttercream on top. I don’t like to overdo the extravagant swirl since it make the cupcake too sweet.
4) Do it ladylike and eat your cupcake with a fork. Or alternatively, if caught in confusing situation like above, just dig in.