Banana Cupcakes Recipe
With this simple yet foolproof recipe from KICA Academy you will learn how to make a delicious banana cupcake.
This recipe makes 10 cupcakes
each is 100 grams approximately
each is 100 grams approximately
Table of Contents
Tools
You will find the list of recommended instruments below:
- Paper cupcake liners bottom diameter=5 cm, top diameter = 6 cm, height =4 cm, V=100 ml -10 pcs
- A stand mixer/hand mixer
- A whisk
- A silicone spatula
- Scales
- A strainer/sifter
- A piping bag – 3 pcs
- A knife
- A hand blender
- A saucepan
- A melon baller
- A closed star piping tip d=18 mm
- A blowtorch
- A zester
Lime caramel
- 80 g of sugar (1)
- 20 g of water
- 55 g of glucose syrup
- 70 g of pear purée
- 33 g of lime juice (1)
- 6 g of sugar (2)
- 0.7 g of pectin NH
- 33 g of lime juice (2)
- 4 g of lime zest
- 17 g of butter 82%
20%
5%
14%
17%
8%
1%
<1%
8%
1%
4%
5%
14%
17%
8%
1%
<1%
8%
1%
4%
100%
Total weight: 330 g
- Mix sugar (2) and pectin NH in a bowl using a whisk.
- Warm up the pear purée and lime juice (1) to 30 °C / 86 °F. Then gradually add the pectin and sugar mixture, whisking constantly, and bring it to a boil. Boil the mixture for 5-10 seconds and then remove it from the heat.
- Combine the sugar (1), water and glucose syrup in a saucepan. Bring the mixture to 155 °C / 311 °F.
- When the sugar mixture reaches 155 °C / 311 °F, add the hot pear, lime and pectin mixture and mix it with a whisk.
- Stir in the lime zest, butter and lime juice (2). Process the mixture with a hand blender until smooth.
- Transfer the caramel in a clean bowl, cover it with plastic wrap in contact and put it in the fridge to cool down completely. The caramel can be kept in the fridge in a closed container for up to 1 month.
Banana cake
- 40 g of grapeseed oil
- 50 g of ripe bananas
- 50 g of egg yolks
- 50 g of muscovado sugar
- 0.5 g of sea salt
- 50 g of Greek yoghurt
- 115 g of all-purpose flour
- 3 g of baking powder
- 60 g of egg whites
- 50 g of sugar
9%
11%
11%
11%
<1%
11%
24%
<1%
12%
11%
11%
11%
11%
<1%
11%
24%
<1%
12%
11%
100%
Total weight: 468 g
1. Preheat the oven to 165 °C / 329 °F. Prepare the baking tray and paper cups for cupcakes.
2. Whip the egg yolks with muscovado sugar and salt to a light colour and an airy texture with a whisk.
3. Gradually add the grapeseed oil to the egg yolk mixture while whipping it on medium speed. Then add the yoghurt and mashed bananas and mix gently with a silicone spatula.
4. Sift the all-purpose flour with baking powder and mix them with a whisk.
5. Add the premixed dry ingredients to the egg yolk mixture and mix it gently with a spatula.
6. Whip the egg whites on medium speed, gradually adding sugar. Whip them until medium stiff peaks.
7. Carefully fold the meringue into the egg yolk mixture using a silicone spatula.
8. Transfer the cake batter into a piping bag and pipe 40 grams of it into each paper cup. Fill no more than ¾ of the paper cup.
9. Bake for 10-12 minutes until the cupcakes rise. When ready, the toothpick, inserted in the centre of the cupcake, will come out clean and dry.
10. Transfer the cupcakes on a wire rack and leave them to cool down at room temperature.
2. Whip the egg yolks with muscovado sugar and salt to a light colour and an airy texture with a whisk.
3. Gradually add the grapeseed oil to the egg yolk mixture while whipping it on medium speed. Then add the yoghurt and mashed bananas and mix gently with a silicone spatula.
4. Sift the all-purpose flour with baking powder and mix them with a whisk.
5. Add the premixed dry ingredients to the egg yolk mixture and mix it gently with a spatula.
6. Whip the egg whites on medium speed, gradually adding sugar. Whip them until medium stiff peaks.
7. Carefully fold the meringue into the egg yolk mixture using a silicone spatula.
8. Transfer the cake batter into a piping bag and pipe 40 grams of it into each paper cup. Fill no more than ¾ of the paper cup.
9. Bake for 10-12 minutes until the cupcakes rise. When ready, the toothpick, inserted in the centre of the cupcake, will come out clean and dry.
10. Transfer the cupcakes on a wire rack and leave them to cool down at room temperature.
TIP: You may freeze the baked cupcakes for up to 1 month. Store them at -18C / 0 °F in a sealed container. When needed, defrost them at room temperature.
i
Passionfruit marshmallow
- 1.5 g of gelatine powder
- 9 g of water (1)
- 18 g of egg white powder
- 84 g of sugar
- 5 g of honey
- 45 of passionfruit puree
- 30 g of water (2)
<1%
5%
9%
44%
3%
23%
16%
5%
9%
44%
3%
23%
16%
100%
Total weight: 633 g
1. Get down to making the marshmallow only when the cupcakes are baked and filled with the caramel.
2. Mix the gelatine powder 200 Bloom with cold water (1) and let it bloom for 10 minutes at room temperature.
3. Mix the egg white powder with sugar, honey, passionfruit puree and water in a bowl of a stand mixer. Start whipping this mixture on medium speed.
4. Melt the bloomed gelatine and add it to the egg white mixture. Continue whipping it on medium speed and whip it to medium stiff peaks. The marshmallow has to have a stable, but creamy texture.
5. Transfer the marshmallow into the pastry bag fitted with a round pastry tip d=18 mm. Use it as fast as possible or the marshmallow will set.
2. Mix the gelatine powder 200 Bloom with cold water (1) and let it bloom for 10 minutes at room temperature.
3. Mix the egg white powder with sugar, honey, passionfruit puree and water in a bowl of a stand mixer. Start whipping this mixture on medium speed.
4. Melt the bloomed gelatine and add it to the egg white mixture. Continue whipping it on medium speed and whip it to medium stiff peaks. The marshmallow has to have a stable, but creamy texture.
5. Transfer the marshmallow into the pastry bag fitted with a round pastry tip d=18 mm. Use it as fast as possible or the marshmallow will set.
Assembling and decorating the cupcakes
- 1 banana
- 20 of brown sugar
- 20 of white chocolate
1. Using a melon baller 3 cm in diameter, make a hole in the centre of each banana cupcake.
2. Take the lime caramel from the fridge and soften it with a spatula. Transfer it to a piping bag and fill each cavity with the caramel (use about 10 grams of caramel per cupcake).
3. Pipe the ready marshmallow on top of each cupcake. You will need about 15-20 grams of marshmallow per cupcake.
4. Cut the banana into 1 cm thick slices and cut them with 3 cm round cutter to make the shape perfect.
5. Sprinkle the banana slices with brown sugar. Using a culinary blowtorch, caramelize the sugar, taking care not to burn it.
6. Place the caramelized banana slices on top of the marshmallow and press gently to make it even.
7. Grate some white chocolate on top of the marshmallow.
8. Put the decorated banana cupcakes in the fridge for 30 minutes to stabilize the marshmallow. The finished cupcakes can be stored in the refrigerator for 72 hours at 3-5 °C / 37-41 °F.
2. Take the lime caramel from the fridge and soften it with a spatula. Transfer it to a piping bag and fill each cavity with the caramel (use about 10 grams of caramel per cupcake).
3. Pipe the ready marshmallow on top of each cupcake. You will need about 15-20 grams of marshmallow per cupcake.
4. Cut the banana into 1 cm thick slices and cut them with 3 cm round cutter to make the shape perfect.
5. Sprinkle the banana slices with brown sugar. Using a culinary blowtorch, caramelize the sugar, taking care not to burn it.
6. Place the caramelized banana slices on top of the marshmallow and press gently to make it even.
7. Grate some white chocolate on top of the marshmallow.
8. Put the decorated banana cupcakes in the fridge for 30 minutes to stabilize the marshmallow. The finished cupcakes can be stored in the refrigerator for 72 hours at 3-5 °C / 37-41 °F.
