My kids always hunt for food at home crazily right after school (are your kids like that too???). I usually prepare light snacks for them. Fruits, little cupcakes, crackers and etc, not too much so their tummies are not too full by dinner time. In order not to waste my overripe banana and leftover whipping cream, I made them some cupcakes as snack yesterday morning.
Chiffon cakes are so light and pillowy. When baked as cupcakes they are prone to collapsing and developing wrinkled skins as well as sunken tops after cooling. I don’t quite like that look so I played around with my oven temperatures. I started with a lower temperature initially so the cupcakes could raise slowly and steadily in the oven. Once shape was formed I raised the temperature to brown the surface. The process took a bit longer but as you could see from my pictures, my cupcakes stood up pretty well. The ones from the either sides of the pan still sunk a bit and were unevenly browned… blame it on the uneven oven temperature.
When the cupcakes were cooling I prepared my ganache filling. This is a very simple and versatile filling that I use quite frequently. By changing the ratio of chocolate to cream you can control the consistency and use it as a soft or hard filling, as a frosting, or even a glaze. Read about my blog posts Double Chocolate Cupcakes with Vanilla Latte Swiss Meringue Buttercream, Mini Chocolate Eclairs, Baileys Ganache-Filled Chocolates, Handmade Dark Chocolate Truffles and Chocolate Mixed Berry Tartlets, just to name a few.
If you plan to eat the cupcakes plain without any filling you may want to use more sugar. Otherwise, they will taste pretty bland. Doubling the recipe will yield an 8” round chiffon cake. Baking temperature and time will need some adjustments.
Brown Sugar Banana Chiffon Cupcakes with Ganache Filling
For the Cupcakes
80 g cake and pastry flour
1/4 tsp salt
3 large egg yolks
120 g overripe banana, mashed (from about 1 medium banana)
30 g milk
35 g grapeseed oil
1/2 tsp lemon juice
3 large egg whites
35 g dark brown sugar
1/3 tsp cream of tartar
Powdered sugar (for dusting)
Notes: The eggs I use are about 50 g each without shells.
For the Ganache Filling
100 g premium dark chocolate, chopped (I used couverture chocolate)
100 g whipping cream
10 g unsalted butter, softened
成熟香蕉泥 120克 (約1隻中型香蕉)
優質黑朱古力(切碎) (EC用調溫朱古力) 100克
無鹽牛油 (放軟) 10克
For the Cupcakes 杯子蛋糕
Separate the eggs and place the whites In a clean mixing bowl (I usually wipe the bowl and the wire beater with paper towel and vinegar or lemon juice to remove traces of grease). Line cupcake pan with cupcake liners and set aside. Preheat oven to 325ºF/160ºC.
Blitz the banana, milk and lemon juice in a blender or food processor until smooth. Alternatively, place banana in a large bowl and mash with a fork. Then stir in the remaining ingredients.
Combine and sift flour and salt into a mixing bowl. Mix well and make a well in the center. Add oil, egg yolks and the banana mixture to the well and whisk gently until combined.
With a hand mixer or a stand mixer fitted with the whisk attachment, whip egg whites until foamy. Add cream of tartar (to stabilize the meringue) and continue beating until soft peaks form. Gradually add in sugar and beat until glossy and firm peaks form. When you lift up the whisk, the peak will hold its shape but the tip will fall back slightly.
Scoop about one third of the meringue into the batter and mix well with a whisk to lighten. Then pour this back to the remaining meringue. With a spatula, fold gently and thoroughly (so that you don’t deflate the meringue) until homogeneous.
Divide batter evenly among liners. Tap pan a few times against the countertop to remove big air bubbles. Reduce temperature to 275℉/135℃ and bake for 20 to 25 minutes until the cupcakes have formed their shape. Gradually raise temperature to 325ºF/160ºC. Bake for another 10 minutes to brown the top. Cupcakes are done when they spring back to the touch and a toothpick inserted into the center comes out clean. Adjust oven temperature and baking time accordingly for your own oven.
Cool in pan for 5 minutes. Transfer cupcakes to wire rack to cool completely.
For the Filling 朱古力軟心
Heat cream in the microwave to almost a boil. Place chopped chocolate in the hot cream and let sit for 2 minutes before stirring. Mix until the chocolate is melted. Stir in softened butter until well incorporated. Let cool until paste-like before use.
To Assemble 裝組
Prepare a pastry bag with a Bismarck tip (I use Wilton’s #230 tip) then fill bag with ganache filling. Poke tip about halfway into the cupcake and squeeze filling into the center. Pull the tip straight up slowly as you squeeze. When you feel the cupcake expanding, stop squeezing and pull the tip out. Repeat until all cupcakes are filled. Dust with powdered sugar before serving.
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