Ava Faye Cakes
I had a hankering, as usual, to make a fun batch of cupcakes. I decided to make a cupcake for my friend, Ava. She did not get her Valentine's cupcakes and was coming over for dinner so I wanted to make her something special. Well, I sent a text message to my girl to find what her favorite flavors are. She sent me a message back that said: Vanilla, dark chocolate, strawberry, banana, pineapple...and cheesecake, if that is a flavor. So, I decided to combine all these flavors to make one harmonious cupcake. I don't think she knew I was going to use everything she said, but they all did go pretty good together. I figured I could get the vanilla taken care of easily by making that the flavor of the batter. Then, I decided to combine all the fruit mash it up together, and make that the filling. Well, I still had two left so I just decided to make two icings. One was dark chocolate ganache and the other was literally an easy cheesecake I baked then scraped out of the pan added a little milk, powdered sugar, and left over whipped cream I had in the fridge. I also added a little purple food coloring to the cheesecake icing because that is her favorite color. It was a crazy explosion of awesome flavors! Anyway, as Ava and I shared one of these concotions, we decided that it would be better with a simple cream cheese icing instead of the cheesecake. I used an extra large cupcake pan with liners to make six cupcakes, but you could make more smaller ones if you prefer. I put one scoop of batter in each liner, added a scoop of fruit filling on that and topped each with another scoop of batter. It turned out surprisingly good. I wasn't sure about baking them with the fruit already added, but it was delish!
Ava Faye Cakes:
Ava Faye Cakes:
(I changed a few things to make it easier and better )
For the Cupcakes:
2 cups flour
1 cup sugar
¾ cups milk
½ cup butter (room temperature)
1 egg (room temperature)
1 vanilla bean cut lengthwise
2 teaspoons baking powder
1 teaspoon salt
*Fruit Mixture
*Dark Chocolate Ganache
*Cream Cheese Icing
*Recipes Below
Directions:
In a small saucepan heat the milk and vanilla bean just to a boil. Remove from heat and let cool for about an hour. Then remove vanilla bean, scrape out the seeds from inside it, and add them to the milk. Discard the bean pod. Preheat the oven to 350. In a medium bowl whisk together the flour, baking powder, and salt. In a large bowl (I use a sanding mixer) cream together butter and sugar until light and fluffy. Add egg and beat well. Add the dry ingredients in 3 additions alternately with the milk in 2 additions, starting and ending with the dry ingredients. Beat until just combined. Using a large cupcake tin, lined with cupcake liners, add a scoop (about 2 tablespoons) of batter to each cup and smooth out across liner. Then, top those portions with a scoop of the fruit mixture and smooth out. Finish by topping each with another scoop of cupcake mixture to cover fruit filling. Cook in oven for about 35-40 minutes.
After baked (the cupcakes, not you!), allow to cool completely before icing. When cooled top each cupcake with a thin layer of ganache and after that is dried a scoop of cream cheese icing.
Fruit Mixture:
2 cups flour
1 cup sugar
¾ cups milk
½ cup butter (room temperature)
1 egg (room temperature)
1 vanilla bean cut lengthwise
2 teaspoons baking powder
1 teaspoon salt
*Fruit Mixture
*Dark Chocolate Ganache
*Cream Cheese Icing
*Recipes Below
Directions:
In a small saucepan heat the milk and vanilla bean just to a boil. Remove from heat and let cool for about an hour. Then remove vanilla bean, scrape out the seeds from inside it, and add them to the milk. Discard the bean pod. Preheat the oven to 350. In a medium bowl whisk together the flour, baking powder, and salt. In a large bowl (I use a sanding mixer) cream together butter and sugar until light and fluffy. Add egg and beat well. Add the dry ingredients in 3 additions alternately with the milk in 2 additions, starting and ending with the dry ingredients. Beat until just combined. Using a large cupcake tin, lined with cupcake liners, add a scoop (about 2 tablespoons) of batter to each cup and smooth out across liner. Then, top those portions with a scoop of the fruit mixture and smooth out. Finish by topping each with another scoop of cupcake mixture to cover fruit filling. Cook in oven for about 35-40 minutes.
After baked (the cupcakes, not you!), allow to cool completely before icing. When cooled top each cupcake with a thin layer of ganache and after that is dried a scoop of cream cheese icing.
Fruit Mixture:
1 8 oz can crushed pineapple
½ of a banana diced
½ cup strawberries diced
Combine all fruit together and smash with a potato masher
Dark Chocolate Ganache:
½ cup heavy whipping cream
5 ounces dark chocolate chips (or bar, chopped)
1 tablespoon unsalted butter
½ teaspoon almond extract
Combine all ingredients except extract in a double boiler and melt over low heat. When melted, add extract and use immediately to get that glossy effect. If ganache is allowed to cool it will still be good, it will just dry with a more matte appearance.
Cream Cheese Icing:
½ of a banana diced
½ cup strawberries diced
Combine all fruit together and smash with a potato masher
Dark Chocolate Ganache:
½ cup heavy whipping cream
5 ounces dark chocolate chips (or bar, chopped)
1 tablespoon unsalted butter
½ teaspoon almond extract
Combine all ingredients except extract in a double boiler and melt over low heat. When melted, add extract and use immediately to get that glossy effect. If ganache is allowed to cool it will still be good, it will just dry with a more matte appearance.
Cream Cheese Icing:
1 (8 oz) package cream cheese froom temperature
1 stick butter, room temperature
1 lb powdered sugar
1 teaspoon vanilla extract
Add a couple of red and blue drops of food coloring to make purple (optional)
1 lb powdered sugar
1 teaspoon vanilla extract
Add a couple of red and blue drops of food coloring to make purple (optional)
Combine all ingredients in a stand mixer and beat until icing consistnecy is reached.
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