Banana Moon Pie Cupcakes

Serves: 3

Carter Wolf

1 January 1970

Based on User reviews:

46

Spice

58

Sweetness

45

Sourness

41

mins

Prep time (avg)

6.2

Difficulty

Ingredients:

2 cups

All-Purpose Flour

1 tsp

Baking Powder

3 tsp

Baking Soda

1 pinch

Salt

1 cup

Granulated Sugar

1 cup

Shortening

1 cup

Banana (mashed)

1 cup

Buttermilk

1.5 tsps

Vanilla Extract

2 large

Egg

1

Marshmallow Cream (filling, recipe follows)

1

Chocolate Coating (recipe follows)

2 cups

Marshmallow Creme (such as marshmallow fluff)

1.5 cups

Powdered Sugar

1 cup

Unsalted Butter

1.5 cups

White Chocolate Chips (12 ounces)

1 cup

Vegetable Oil

2 large

Egg White (at room temperature)

1 pinch

Cream Of Tartar

Directions:

1

Preheat the oven to 350 degrees F

2

Line 12 regular cupcake or muffin pans with cupcake liners

3

Sift the flour, baking powder, baking soda and salt in a medium mixing bowl

4

Cream the granulated sugar and shortening in a stand up mixer with a paddle attachment on low

5

Mix the bananas, buttermilk, vanilla and eggs until blended

6

Incorporate the flour mixture until blended

7

Do not over mix

8

Fill each cup three-quarters full and bake until golden brown and baked all the way through, about 18 minutes

9

Core each cupcake

10

Pipe the Marshmallow Cream Filling into the core

11

Dip the top of each cupcake into the Chocolate Coating

12

Generously frost each cupcake with the Marshmallow Frosting

13

Mix the creme, powdered sugar, butter and vanilla until creamy and fluffy in a stand up mixer with a paddle attachment on medium

14

Put the filling in a piping bag

15

Cut the tip of the piping bag 1/4-inch

16

Combine the chips, oil and extract in a double boiler or chocolate melting pot and set on medium temperature

17

Stir occasionally until smooth

18

Remove from heat and set aside

19

Boil 3 tablespoons water and the granulated sugar in a small saucepan over high heat

20

Stir constantly until the sugar has dissolved

21

Beat the egg whites, tartar and salt until soft peaks form in a stand up mixer with the whisk attachment

22

Carefully pour the hot sugar syrup into the egg whites with the mixer at medium speed

23

Whip the frosting until cool and billowy, about 5 minutes

24

Put the frosting in a medium piping bag with desired piping tip