Ingredients with Measurements:
- 1 and 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup milk
- 1/2 teaspoon vanilla extract
- 2 ripe bananas, mashed
- 1/4 cup Tokyo Banana cream filling (available in Asian grocery stores)
Special equipment needed:
- Cupcake liners
- Cupcake pan
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a cupcake pan with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream the butter and sugar together until light and fluffy.
4. Beat in the eggs, one at a time, until well combined.
5. Gradually mix in the dry ingredients, alternating with the milk, until the batter is smooth.
6. Stir in the vanilla extract, mashed bananas, and Tokyo Banana cream filling.
7. Fill each cupcake liner about 2/3 full with batter.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 18-20 minutes
Total time: 40-45 minutes
Temperature:
350°F (180°C)
Serving size:
12 cupcakes
Nutritional information:
Calories: 240
Fat: 10g
Carbohydrates: 35g
Protein: 3g
Substitutions for ingredients:
- You can use whole wheat flour instead of all-purpose flour for a healthier option.
- If you don't have Tokyo Banana cream filling, you can substitute it with vanilla pudding or custard.
Variations:
- You can add chopped nuts or chocolate chips to the batter for extra texture and flavor.
- You can also top the cupcakes with whipped cream or frosting of your choice.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth batter.
- Don't overmix the batter once you add the dry ingredients to avoid tough cupcakes.
- Use a cookie scoop to evenly distribute the batter into the cupcake liners.
Storage instructions:
- Store the cupcakes in an airtight container at room temperature for up to 3 days.
- You can also freeze the cupcakes for up to 2 months.
Reheating instructions:
- If the cupcakes are frozen, let them thaw at room temperature for a few hours before reheating.
- To reheat, place the cupcakes in a preheated oven at 350°F (180°C) for 5-10 minutes.
Presentation ideas:
- Dust the cupcakes with powdered sugar or cocoa powder for a simple yet elegant presentation.
- You can also top the cupcakes with sliced bananas or Tokyo Banana cream filling for a more festive look.
Garnishes:
- Sliced bananas
- Whipped cream
- Chocolate shavings
Pairings:
- Green tea
- Milk
- Coffee
Suggested side dishes:
- Fresh fruit salad
- Japanese mochi
- Matcha ice cream
Troubleshooting advice:
- If the cupcakes are too dry, try adding more mashed bananas or a tablespoon of milk to the batter.
- If the cupcakes are too moist, reduce the amount of mashed bananas or increase the baking time.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the cupcakes.
- Check the expiration date of all ingredients before using them.
Food history:
- Tokyo Banana is a popular souvenir snack from Tokyo, Japan, known for its banana-shaped sponge cake filled with banana cream.
Flavor profiles:
- Sweet
- Banana
- Vanilla
Serving suggestions:
- Serve the cupcakes as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Ingredient: N/A
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Region: Japanese
Taste: Sweet, Creamy, Banana, Fluffy, Light, Banana-Flavored