Subj : St. Gilbert 04
To   : All
From : Dave Drum
Date : Mon Feb 15 2021 21:55:38

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gilbert Ganache-Fried Cupcakes
 Categories: Cakes, Desserts, Fruits, Chocolate
      Yield: 12 Servings
 
MMMMM--------------------------CUPCAKES-------------------------------
      1 c  Sugar
      1 c  Flour
    1/3 c  Cocoa
      1 ts Baking soda
    1/4 ts Fine salt
    3/4 c  Seltzer water
    1/4 c  Coffee; brewed strong,
           - cooled
    1/3 c  Oil
    1/2 ts Vanilla extract
      1 ts Vinegar

MMMMM--------------------------GANACHE-------------------------------
      4 oz Soy creamer
      8 oz Good quality chocolate

MMMMM----------------------BANANA FROSTING---------------------------
     12 oz Shortening
  4 1/2 oz Butter
      1 ts Banana compound
      1 tb Vanilla extract
  3 1/2 c  Powdered sugar
      1    Ripe banana
    1/2 c  Soy milk

MMMMM---------------------CARAMELIZED BANANA--------------------------
    1/4 c  Brown sugar
      1 tb Butter
      1 tb Rum
      2    Ripe bananas; into 1/4"
           - slices
 
  FOR THE CUPCAKES: Set the oven @ 325ºF/165ºC.
  
  Line a standard cupcake pan with 12 cupcake liners.
  
  Sift the sugar, flour, cocoa, baking soda, and salt into
  a medium bowl. Set the bowl aside. In a small bowl,
  whisk together the seltzer water, coffee, oil, and
  vanilla. Add the wet ingredients to the dry ingredients
  and whisk until just incorporated. Add the vinegar and
  incorporate. Do not over mix the batter.
  
  Fill the cupcake liners 3/4 full and bake until a
  toothpick inserted into each cupcake comes out clean, 19
  minutes. Cool the cupcakes completely.
  
  FOR THE GANACHE: Heat the soy creamer in a double boiler
  over medium heat until steaming. Do not boil. In a
  separate bowl, pour the hot creamer over the chocolate
  and let sit for 30 seconds. Whisk the soy creamer and
  chocolate until the chocolate is melted and the 2
  ingredients are completely combined. The ganache should
  be thick, but still pourable. Set aside.
  
  FOR THE FROSTING: In the bowl of a stand mixer, whip the
  shortening, margarine, and banana compound. Scrape the
  bottom of the bowl to ensure that all ingredients are
  mixed thoroughly. On low speed, slowly add the sugar a
  little at a time. Once the sugar is incorporated, mix on
  medium-high speed until all the ingredients are combined
  and the frosting is fluffy, about 2 minutes. Drop the
  whole banana into the frosting and let it mix for an
  additional 2 minutes, or until the banana is mashed. On
  low speed, add in the soy milk until incorporated, a
  little at a time until desired consistency is reached.
  
  Put the frosting into a pastry bag and cut 1/2" off the
  tip.
  
  In a small saucepan, melt the brown sugar and butter on
  medium heat. When the sugar crystals are completely
  dissolved in the melted butter, add the rum and mix. Add
  the sliced bananas and stir gently. Let it come to a
  boil and thicken to desired texture. Remove from the
  heat and let cool.
  
  TO ASSEMBLE: Dip the tops of each cupcake into the
  ganache so that the entire cupcake top is covered. Set
  aside for 10 minutes to allow the ganache to set on the
  cupcake. Pipe a dollop of banana frosting on top of each
  cupcake and garnish the top with 2 slices caramelized
  bananas.
  
  RECIPE FROM: https://www.crecipe.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... There are many things in your heart you can never tell another person.

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