Featured Recipe

Caramelized Banana Brulee Cupcake

A sweet treat from our Executive Chef at Soldier Field, Erin Wishon.

12 Servings
Active:
Total:

Ingredients

  • Almond Cake Ingredients
  • Butter, 3/4 cups
  • Sugar, 1.5 cups
  • Eggs, 2 each
  • Salt, 1/8 teaspoon
  • Vanilla Extract, 3 tablespoons
  • Vanilla Bean, 1 each
  • Almond Extract, 1.5 teaspoons
  • All purpose Flour, 1.5 cups
  • Almonds, Ground 1/2 cup
  • Creme Brulee Filling Ingredients
  • Heavy Cream, 1 quart
  • Vanilla Bean, 1 each sraped
  • Sugar, 4 cups
  • Egg Yolks, 6 each
  • Maple Chocolate Butter Cream Ingredients
  • Butter, Softened, 1 cup
  • Sugar, Powdered, 3 cups
  • Cocoa Powder, 2 tablespoons
  • Vanilla Extract, 1 tablespoon
  • Maple Syrup, 3 tablespoons
  • Sour Cream, 3 tablespoons
  • Brandied Cinnamon Creme Ingredients
  • Heavy Cream, 2 cups
  • Powdered Sugar, 1 cup
  • Cinnamon, 1 teaspoon
  • Vanilla Extract, 1 tablespoon
  • Brandy, 1 tablespoon
  • Brown Sugar Caramelized Bananas Ingredients
  • Butter, 3 tablespoons
  • Brown Sugar, 1 cup
  • Heavy Cream, 3 tablespoons
  • Vanilla Extract, 1 tablespoon
  • Sliced Bananas, 2 each

Preparation

  • Almond Cake Direction
  • In a bowl, mix melted butter and sugar.
  • Add eggs and stir until creamy.
  • Add salt, extracts, vanilla bean pulp and mix together.
  • Finally, add in flour and ground almonds.
  • Divide batter evenly into 12 muffin cups.
  • Bake @ 350 for approximately 25 minutes.
  • Creme Brulee Filling Directions
  • Place ceramic ramekins in baking dish at least 2” deep.
  • Heat cream and vanilla bean to a boil and remove from heat. Allow to sit for at least 10 minutes.
  • In a bowl, mix the granulated sugar with the egg yolks until lighter in color.
  • Slowly add cream, while continuously whisking.
  • Pour mixture into ramekins and fill baking dish with water.
  • Place in oven and bake @ 325 for approximately 40 minutes – depending on ramekin size.
  • *Brulee should not be fully set in the center.
  • Maple Chocolate Buttercream Directions
  • In a mixing bowl, beat softened butter until light and creamy.
  • Stir powdered sugar and cocoa powder together and add half to the butter.
  • Add the vanilla extract, maple syrup, and sour cream. Whisk until incorporated.
  • Add the remaining sugar/cocoa mix and beat until light and fluffy!
  • If the mixture is too loose, add additional powdered sugar. If the mixture is too thick, add additional sour cream or maple syrup.
  • Brandied Cinnamon Creme Directions
  • Whip heavy cream until foamy.
  • Mix powdered sugar and cinnamon together. Slowly add to cream.
  • Whip until medium peaks form & add vanilla & brandy.
  • Whip to stiff peaks and place in piping bag.
  • Brown Sugar Caramelized Bananas
  • Place all ingredients in saucepan over medium heat and bring to a boil until thickened.
  • Remove from heat and hold for service.
  • To Assemble the Cupcakes
  • Using a paring knife, cut a 1” wide divot in the cupcake and fill with crème brulee.
  • Pipe buttercream over the top of the entire cupcake.
  • Place a generous tablespoon of brandied cinnamon crème in the middle of the cupcake.
  • Top with caramelized bananas, cocoa almonds, & toasted coconut.
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