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1
Preheat oven 350F
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In large bowl, cream butter and sugar with electric mixer until light and fluffy.
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In medium bowl, combine flour, baking soda, and salt; set aside.
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Add eggs, vanilla and banana; mix well.
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Add flour mixture alternately with sour cream; blend thoroughly but do not overmix.
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Pour into prepared pans.
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Bake 20-25 minutes or until toothpick inserted comes out clean.
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Cool 10 minutes in pan on rack; remove and cool completely before decorating.
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STRAWBERRY FILLING:.
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10
Drain strawberries; reserving liquid.
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11
Add enough water to liquid to equal 1 1/4 cups.
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In large saucepan, combine strawberry liquid, sugar, cornstarch and lemon juice; mix well.
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Heat and stir until mixture boils and thickens.
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Cool completely.
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Stir strawberries into cooled mixture.
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Fill cupcake (Prepare a decorating bag with your jam filling and Round Decorating Tip 230; insert tip in top center of an uniced cupcake and squeeze out a small amount of filling.
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Or, use the Wilton Dessert Decorator, which includes a filling tip and an easy-to-control cylinder for adding just the right amount.
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).
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19
ICING:.
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Combine whipping cream and sugar in mixing bowl.
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Whip to soft peak stage.
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Add piping gel and vanilla, then continue to whip stiff peaks.Do not overbeat.
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23
As an alternative, you can use Frozen Non-Dairy Whipped Topping or Packaged Topping Mix.
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Thaw frozen whipped topping in refrigerator before coloring or using for decorating.
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Use packaged topping mix immediately after preparing.
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Store decorated cupcakes in refrigerator until ready to serve.
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Do not allow either to stay at room temperature, as it becomes too soft for decorating.
