Saturday, January 24, 2009

Banana Zabaglione Cupcake Challenge....


It's Iron Cupcake time again and this month's challenge is WINE...And it is down to the wire. So I decided to go to what I knew, which is Marsala Wine. I use it alot in cooking, a nice sweet wine....so I thought of Zabaglione, a Italian creamy sauce, used on fruit.


Back in the day, in Italy, Zabaglione was used on the wedding day. It was the groom's breakfast, served over fruit. It is said that it would help the man last through the night on his wedding night. I don't know, is it a old wives tale or what??? Or is Marsala Wine the secret ingredient in Viagra....


Back to the cupcakes...I decided to go with everything I had on hand. We always have an abundance of bananas, so that was an easy choice. I started with a banana bottom, with a cream cheese frosting, topped with sliced bananas, drizzled with the sauce, and then finished with crushed walnuts. Easy? Yes, I know...but it was getting down to the wire, so to speak. But, that's what it should be easy, easy for you to make at home!



BANANA CUPCAKES

INGREDIENTS
1 1/2 cups bananas, mashed, ripe
2 teaspoons lemon juice
3 cups flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup butter, softened
2 cups sugar
3 large eggs
2 teaspoons vanilla
1 1/2 cups buttermilk


DIRECTIONS

**Preheat oven to 375°.
**Line cupcake pan.
**In a small bowl, mix mashed banana with the lemon juice; set aside.
**In a medium bowl, mix flour, baking soda and salt; set aside.
**In a large bowl, cream 3/4 cup butter and 2 cups sugar until light and fluffy.
**Beat in eggs, one at a time, then stir in 2 tsp vanilla.
**Beat in the flour mixture alternately with the buttermilk.
**Stir in banana mixture.

**Scoop batter into liners and bake for 15 - 17 minutes, after baking let cool before frosting.


CREAM CHEESE FROSTING
INGREDIENTS
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
3 1/2 cups powdered sugar
1Tbl. marsala wine


DIRECTIONS

**For the frosting, cream the butter and cream cheese until smooth.
**Beat in 1 Tbl. Marsala
**Add powdered sugar and beat on low speed until combined, then on high speed until frosting is smooth.
**Pipe on cooled cupcake, Drizzle sauce, garnish with walnuts.


ZABAGLIONE SAUCE

INGREDIENTS

4 large egg yolks
1/4 cup sugar
1/4 cup dry Marsala wine


DIRECTIONS

Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks and sugar in a metal or glass heat-resistant bowl and whisk until foamy. Set the bowl over the simmering water, without letting the bottom touch the water, and continue to whisk constantly. Gradually pour in the Marsala while continuing to beat - don't let it boil. Keep working-out that arm and whisk vigorously for a good 5 minutes, until the custard has doubled in volume and is very thick and yellow.


*PRIZES GALORE*


Here are the wonderful prizes I am competing for this month.
DOGBONE ART - here
LOTS OF SPRINKLES at etsy
CAKESPY at etsy
SWEET CUPPIN CAKES BAKERY AND CUPCAKERY SUPPLY here
and our corporate prize providers here:
HEAD CHEFS by FIESTA PRODUCTS here
HELLO CUPCAKE here
JESSIE STEELE APRONS here
CUPCAKE COURIER here
TASTE OF HOME BOOKS here
UPWITHCUPCAKES.COM here
1-800-FLOWERS here


Voting begins Thursday Jan 29th at 8 pm at No One Puts Cupcake in a Corner. Please take time to vote before Feb 4th at 12pm. Check out the Iron Cupcake Earth site to join or enjoy.


Thank you all for your votes.

1 Others Say::

kim said...

yum, they look delicious, esp that zabaglione!:) good thinking on the marsala.