Wednesday, 27 February 2013

Caramel banana cupcakes

For our anniversary picnic I baked James caramel banana cupcakes it was my second attempt at caramel banana cupcakes my first batch was for my Hunger Games Cupcakes I made last year. This time I used banana chips for decorations (instead of Hunger Games ones) and I used cream cheese icing instead of a banana flavored one.

Here's my recipe and some delish pictures, enjoy! <3



Banana Cupcake 
(I use Annabel Langbein's recipe but you can use any banana cake recipe you like)

Cook time:15-20 mins
Makes: 1 large cake, 4 small cakes or 12 muffin-sized cake
250g butter, softened
1½ cups sugar
4 eggs
2 tsp natural vanilla essence
4 very ripe bananas, peeled and mashed (about 2 cups)
2 tsp baking soda
½ cup hot milk
3 cups flour
2 tsp baking powder

Preheat oven to 170°C. Then prepare muffin tins by placing cupcake cases in each hole.

Beat butter and sugar until creamy. Beat in eggs and vanilla then bananas. Dissolve baking soda in hot milk and add to mixture. Sift over flour and baking powder and fold in.
Spoon mixture into prepared tin(s) and smooth top. Bake until a skewer inserted in the centre comes out clean and the top is springy to the touch. About  25 minutes. Cool in tin and ice when cool. Store in a sealed container in a cool place for 2-3 days or wrap un-iced cupcakes and freeze.
Icing: 
1/4 cup cream cheese
2 cups of icing sugar
a nob of butter about 25 g
milk to mix
a splash of vanila

Warm you cream cheese and butter until soft- about 30 seconds in the microwave
Then beat with an electric mixer until smooth and fluffy.
Add the icing sugar, vanilla and enough milk for the mix to come together, keep beating for about 5 minutes or so adding more milk if needed. It should be light, fluffy and smooth. Then pipe onto the cupcakes with a large circle nozzle.

For help on putting the caramel inside the cupcakes check out this recipe xx

SR


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