Gilbert ganache-fried cupcakes: chocolate seltzer cupcakes with ganache, banana icing

Method

How to make Gilbert ganache-fried cupcakes: chocolate seltzer cupcakes with ganache, banana icing

For the cupcakes:

1) Preheat the oven to 160 degrees C/Gas Mark 3. Line a standard cupcake tin with 12 cupcake liners.

2) Sift the sugar, flour, cocoa, bicarbonate of soda, and salt into a medium bowl. Set the bowl aside. In a small bowl, Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk together the seltzer water, coffee, oil, and vanilla. Add the wet ingredients to the dry ingredients and Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk until just incorporated. Add the vinegar and incorporate. Do not over mix the batter.

3) 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:

1) 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.

2) Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please 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 Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing :

1) In the bowl of a stand mixer, Technique: Whipping A vigorous stirring motion to thicken cream or eggs with either a hand or electric whisk. I know this Teach me, please whip the shortening, Tip: Using margarine Bake light and fluffy cakes with margarine such as Stork. It comes in tubs and blocks for easy, convenient use. I know this Tell me more 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 Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing is fluffy, about 2 minutes.

2) Drop the whole banana into the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing and let it mix for an additional 2 minutes, or until the banana is Technique: Mash Crushing one or more ingredients to create a uniform purée that still has some body. You can mash using a mash and purée kit fitted inside your food processor. I know this Teach me, please mashed . On low speed, add in the soy milk until incorporated, a little at a time until desired consistency is reached. Put the Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing into a pastry bag and cut 1 1/4 cm off the tip.

For the caramelized bananas:

In a small saucepan, melt the brown sugar and Tip: Using margarine Bake light and fluffy cakes with margarine such as Stork. It comes in tubs and blocks for easy, convenient use. I know this Tell me more margarine on medium heat. When the sugar crystals are completely dissolved in the melted Tip: Using margarine Bake light and fluffy cakes with margarine such as Stork. It comes in tubs and blocks for easy, convenient use. I know this Tell me more margarine , add the rum and mix. Add the Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please 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. Technique: Piping Adding icing to a cake or cupcake using a piping bag for more precise decorations and designs. I know this Teach me, please Pipe a dollop of banana Technique: Icing Adding a mixture of icing sugar and water, butter or cream to a cake or cupcake for a decorative finish. I know this Teach me, please icing on top of each cupcake and garnish the top with 2 Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please slices caramelized bananas.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.