First of all, I think I have over-beaten the buttercream, that’s why the air bubbles. Other than that, these cupcakes are fantastic. It’s so much fun to dress your standard banana cake and turn it into these funky little treats.
About the swirl frosting, some YouTube tutorials show you how to simply put your buttercream into one side of the piping bag, followed by another buttercream into another side. I found it very tricky. And you will have to squeeze out quite a large amount of frosting before you actually get the perfect swirl. Sometimes you may not be able to use the squeeze-out frosting because it’s a bit mixed already, and you can’t separate the two frostings at all. Instead I use the small-bags-into-a-big-bag method. It’s less messy. And the swirls are guaranteed to be perfect.
Ingredients (12 regular-sized muffins):
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs, room temperature
3 large bananas, mashed
1 banana, sliced for garnish
Nutella and Vanilla Buttercream
2 sticks unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons heavy cream
1/4 cup Nutella
Preheat oven to 350F. Grease muffin tin or line with muffin liners. In a small bowl, whisk together flour, baking powder, baking soda and salt.
In another bowl, cream together sugar and butter until fluffy, about 5 minutes. Add in the eggs, one at a time. Then mix in mashed banana.
With the mixer on low speed, beat in the flour mixture until just combined.
Evenly distribute batter into the muffin cups. Bake for 18 to 20 minutes, until a tester comes out clean.
Cool completely on a wire rack before frosting.
To prepare buttercream, beat butter for a few minutes in a standing mixer with the paddle attachment on medium speed. Add powdered sugar and turn your mixer on low, beat until the sugar incorporates with the butter. Add vanilla and heavy cream, beat on medium speed for another 3 minutes, until buttercream becomes light and fluffy.
Set aside half of the buttercream. Add Nutella to the remaining buttercream, beat until incorporated.
Fill two small piping bags with vanilla and Nutella buttercream respectively, and snip the ends. Prepare a big piping bag with a tip of your choice. Place the small bags in the big bag side by side. Frost the cupcakes and garnish with banana slices.