Friday, July 16, 2010
Banana Buttercream Frosting:
1/4 C Butter
1/8 tsp salt
1/2 C Smashed Bananas
1/4 tsp white vinegar
3-1/2 C Powdered Sugar
Blend butter, salt, bananas, and vinegar. Add sugar by 1/2 cups at a time until frosting is smooth. Cover and refrigerate until ready to decorate.
We used a store bought Yellow Cake mix and made according to mfg. directions. If you want to make from scratch here is a GREAT recipe.
We also used marshmallow fluff. (I didn't buy enough sugar). Here is a recipe I had in my collection for homemade marshmallow cream:
3 egg whites
2 C light corn syrup
1/2 tsp salt
2C powdered sugar
Beat egg whites until soft peaks, add the other ingredients until smooth, mix vanilla in at the end.
Graham Cracker Crust:
Crush about 20 graham crackers to fine crumbs. Pour over a stick of melted butter. Press about 1 TBS of the mixture into the bottom of each cupcake liner to make a bottom crust.
Bake cupcakes according to mfg instructions. Let cool completely. We used a pizza cutter handle to punch holes in the cupcake. Put marshmallow cream in piping bag and fill each hole. Decorate any way you want with the banana buttercream frosting. :) This frosting is very light to be a buttercream and the bananas really stand out.
I will upload the full set of pictures to Flickr soon. They are already posted on my Facebook account. Let me know if I wasn't clear in any of the instructions.
We downloaded all of the pinwheel accessories from draw!pilgrim
Labels: Gail's Creations