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1
For the cupcake batter: Preheat the oven to 350 degrees F. Line cupcake pans with cupcake liners (for a total of 24 cupcakes); lightly spray the liners with cooking spray.
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2
In a medium mixing bowl, sift together the cake flour, baking powder, baking soda and salt and set aside.
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3
In the bowl of a stand mixer with a paddle attachment, cream the butter and sugar.
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4
Add the bananas and beat until smooth.
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5
Mix the vanilla extract and eggs into the banana mixture, scrape down the sides of the bowl and beat until incorporated, about 1 minute.
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6
Add the dry ingredients and buttermilk to the banana mixture in three parts, alternating between the dry and wet ingredients.
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7
Scrape down the sides of the bowl and beat for 30 seconds between each addition.
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8
Scoop one scoop of the batter into each cupcake liner.
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9
Bake until the cupcakes bounce back from gentle pressure, about 20 minutes.
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10
Remove from the pans and cool.
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11
For the white chocolate ganache: In a microwave-safe bowl, microwave the heavy cream, anise and cardamom in 30-second intervals until hot but not boiling.
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12
Add the white chocolate and stir gently using a rubber spatula until the chocolate is melted and the mixture is smooth.
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13
To assemble, dip the cooled cupcakes in the melted white chocolate ganache.
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14
(For a thicker frosting, cool the ganache and beat with a hand mixer until light and fluffy.
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15
Using a pastry bag fitted with an open tip, frost the cupcakes with the beaten ganache.)
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16
This recipe was created by a contestant during a cooking competition.
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17
The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
