-
1
Preheat oven 350F
-
2
In large bowl, cream butter and sugar with electric mixer until light and fluffy.
-
3
In medium bowl, combine flour, baking soda, and salt; set aside.
-
4
Add eggs, vanilla and banana; mix well.
-
5
Add flour mixture alternately with sour cream; blend thoroughly but do not overmix.
-
6
Pour into prepared pans.
-
7
Bake 20-25 minutes or until toothpick inserted comes out clean.
-
8
Cool 10 minutes in pan on rack; remove and cool completely before decorating.
-
9
FOR CINNAMON CREAM CHEESE FILLING:.
-
10
In large bowl, combine cream cheese, sugar, cinnamon and milk.
-
11
Beat with mixer until well blended.
-
12
Refrigerate until ready to use.
-
13
Fill cupcake.
-
14
(Prepare a decorating bag with your icing filling and Round Decorating Tip 230; insert tip in top center of an uniced cupcake and squeeze out a small amount of filling.
-
15
Or, use the Wilton Dessert Decorator, which includes a filling tip and an easy-to-control cylinder for adding just the right amount.
-
16
).
-
17
FOR FLUFFY BOILED ICING:.
-
18
Beat meringue powder and 1/2 cup cold water until stiff, about 4 minutes.
-
19
In microwave safe bowl stir sugar, corn syrup and 1/2 cup water.
-
20
In microwave bring syrup mixture to a boil (approx.
-
21
5 minutes).
-
22
Remove, let mixture cool slightly (1-2 minutes).
-
23
Slowly add syrup to meringue mixture.
-
24
Beat on HIGH for 4 minutes.
-
25
For top of range: Mix sugar, corn syrup and water in 2 quart saucepan.
-
26
Bring to boil; cool slightly and follow directions above.
