Sunday, September 9, 2012

Fluffernutter Cupcakes with Whipped Ganache

Fall has been nosing around at the edges of the days lately.  My girls are finally back in school, though mornings have been a bit chaotic so far.  I have to keep reminding myself that although it's often cool in the morning, by the time they come home from school the air might be quite warm.  And that they'll likely want a snack!

I try to keep lots of fresh fruit on hand.  But with girls who can be... intermittent... in their food choices, sometimes that means a little less-than-fresh fruit.  Today, it was some bananas that were a little past their prime.  In an effort to use the bananas AND have a snack to feed the girls, I bring you Fluffernutter Cupcakes.


Fluffernutter Cupcakes

1/3 c. creamy peanut butter
3/4 c. + 2 Tbsp sugar
2 eggs
1 tsp vanilla extract
1 c. mashed bananas
3/4 c. sweet white sorghum flour
1-3/4 c. Fancy Flour Blend, other GF AP flour OR
1/2 c. millet flour
1/4 c. sweet rice flour
1/2 c. white rice flour
1/4 c. + 2 Tbsp tapioca flour
2 Tbsp potato starch
3/4 tsp xanthan gum
1/2 tsp salt
2-1/2 tsp baking powder
1/2 tsp baking soda
1 c. buttermilk
3/4 c. Jet Puffed Marshmallow Bits

Preheat oven to 350 degrees.  Line the wells of 2 cupcake pans with paper liners.

Cream together peanut butter and sugar.  Add eggs, one at a time, beating until well combined.

Add vanilla extract and bananas, beating well.

In another bowl, combine flours, salt, xanthan gum, soda, and baking powder.  Whisk to combine.  Add to banana mixture alternately with buttermilk.  Beat on medium until smooth.  Add marshmallow bits and stir in or beat on low until combined.

Fill the liners 2/3 full or use a 2 oz disher.  Bake for 20 minutes or until tops are golden and a toothpick inserted into the center comes out clean.  Cool completely.

Whipped Ganache Frosting

16 oz. chopped chocolate of good quality (I used half milk chocolate and 1/2 dark)
2 c. heavy cream

Place the chocolate in the bowl of your stand mixture.  In a saucepan, heat the cream until it steams and tiny bubbles form at the edges.  Pour over chocolate.  Allow to stand for 3-5 minutes, then stir until smooth.  Put the bowl in an ice bath and stir chocolate until it thickens and a spoon or spatula pulled through it leaves a track for a second or two.

At this point the chocolate will be cooler than room temperature, but not really cold.  Place the bowl on the mixer and, using the whisk attachment, beat until ganache lightens and can hold soft peaks, about 1 minute.  Do not overbeat, or you'll end up with chocolate butter!

Pipe onto cool cupcakes.  If it's at all warm out, store the cupcakes in the refrigerator as the whipped ganache is quite temperature sensitive.

There you have it!  A tasty snack with about 1/2 whole grain flour, some bananas, and some peanut butter.  They're even decorative!

Well, kinda.  But have fun with them!

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