I’m starting to think of the cupcake as a a medium which can be molded into any flavor combination you might imagine. With the combination of cake, filling, frosting and garnish, the options are endless. To this end, I’ve created a menu of cupcake flavors for my coworkers to choose from when their birthday rolls around. Some of the flavors on the list are actual recipes I have saved somewhere, but many of them are simply a vague idea that popped into my head while I was writing the list. Not a problem until someone actually chooses the banana cream pie cupcakes and I’m like okay, how do I make this flavor happen?
That was exactly the case with these banana cream pie cupcakes. I considered making mini pie crusts using the cupcake wells, but then technically it wouldn’t have been a cupcake so I nixed that idea. Ultimately I decided on a vanilla bean cake as a base with a complimenting flavor. I used the cone method to fill each cupcake with some banana slices and a scoop of vanilla pastry cream (be still my heart) and then topped them with a whipped cream frosting. Finally, I used little rounds of pie crust to garnish the cupcakes. It may be tempting to skip these but I think this is an essential touch to really mimic the flavor profile of a banana cream pie. The feedback was overwhelmingly positive and I’m so glad I had a chance to make these. Stay tuned for more great cupcakes coming your way – the January birthday honorees all made excellent selections!