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Cupcakes for the day... my submission to the cupcake roundup by cupcake bakeshop

January 17th, 2007 (10:04 pm)

Banana Tropical Pomegranate Surprise Cupcakes

Cupcakes: These work well with any tropical cake batter. I used 2 batters to taste test. First I used a Moist Deluxe Pineapple Supreme box cake mix. I followed the directions used on the box. Very yummy results, with a definite tropical feel. I wanted a more banana flavor with the sweet and tartness of the pomegranate filling, therefore I brought out the old stand bys of my cookbooks, the vintage editions. I found the following recipe for banana cupcakes. It was just the hint of flavor, to complement the filling. After icing the cupcakes, you can garnish with thin slices of bananas (brushed with lemon juice to prevent browning) or can mix it up a bit by adding thin slices of any tropical fruit such as pineapple, mango or toasted coconut.

Banana Cupcakes (derived from Antoinette Pope School Cook- 1960 Macmillan Company)

2 1/2 c sifted cake flour
2 t baking powder
1/2 t baking soda
1/4 t salt
1/2 c butter
1 c granulated sugar
2 whole eggs
1 t vanilla
1 1/4 c mashed ripe bananas
1/4 buttermilk

Sift together all dry ingredients, except sugar. Cream butter, and sugar and beat well. Next add whole eggs and beat mixture until light and fluffy, or about 3 minutes. Add vanilla. Last, add dry ingredients alternately with the mashed bananas and buttermilk, mixing only until smooth. Place batter into cupcake pan with paper baking cups, 3/4 full. Bake at 375°F for about 25 minutes.
Cool cupcakes on baking rake until completely cooled, doom out the top of the cupcake to make a hole ( keep the tops ). Pipe filling into the "hole" replace top back on cupcake. Ice with banana icing.

Tropical Pomegranate compote filling- Can make this a day ahead, or can the compote for future use.

Okay seriously this compote started out as a quick easy fruit salad, however my hubby did not like the seediness of the pomegranates, therefore I decided to soften them up to make a jam compote of sorts. Honestly when I made this I was not using any exact measurements.

1 pomegranate, seeded
1 baby pineapple, cubed small
about 3 T of fresh grated coconut
1 to 1.5 t of crystallized ginger (to prefer taste)

in small pan add this mixture with
2/3 c sugar**
boil until syrup has reduced about 1/2
then add
1/2-3/4 bag of sure fine pectin (** I used a sugar here in Germany that contains pectin- so you may want to experiment with this)
simmer until thicken or 20 minutes. Cool.

This is great by itself, but since I have been experimenting with cupcakes and flavors, I thought it would work well as a "center" for a cupcake. For the cupcakes, you will need to smooth out this mixture. I just placed it in the old cusineart and bam, smooth- place smooth mixture in piping bag, set aside.

Quick Banana Icing (derived from Antoinette Pope School Cook- 1960 Macmillan Company)

1/4 c ripe mashed bananas
2 t lemon juice
1/4 t vanilla
about 2 c sifted confectioners' sugar, more or less

Combine all ingredients in a medium-sized bowl and with an electric mixer beat until light for about 2 minutes. Pipe or spread on cupcakes, let stand about 15 minutes before garnishing.

My next creations will be curry cupcakes. I found a recipe in the same book! Now my only irony is what to top curry cupcakes with..ummm


Posted by: rina101 (rina101)
Posted at: May 25th, 2007 09:57 pm (UTC)
with what to top curry cupcakes?

why, chutney of course! ('you can really taste the chutney') probably something like apricot or so. i have a recipe for gingered fig chutney that's so good i just eat it with a spoon in front of the fridge, but you can probably tweak it to your liking for frostin purposes. ;)

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