It's favourite CUPCAKE time again!
Banana Caramel Cupcake Recipe.
sour cream banana cakes
90g butter, softened
110g firmly packed light brown sugar
2 eggs
75g self raising flour
75g plain flour
1/2 (half) teaspoon bicarbonate of soda
1/2 (half) teaspoon mixed spice
2/3 (two thirds) cup mashed overripe banana
80g sour cream
2 table spoons milk
caramel banana filling
375g canned Top 'n' Fill caramael
125ml thickened cream, whipped
2 medium banana's, sliced thinly
100g dark eating chocolate
1. Preheat oven to 180deg C/ 350 deg F. Line muffin pan with paper cases.
2. Beat butter, sugar eggs in small bowl with electric mixer until light and fluffy. Stir in sifted dry ingredients, banana, sour cream, and milk. Divide mixture into paper cases and smooth the surface.
3. Bake for about 20 mins Stand cakes in pan for 5 minutes before turning out, top side up onto wire rack to cool. Remove paper cases from cold cakes.
4. Fold 1 Tablespoons of caramel into the cream.
5. Cut cakes horizontally into three slices. If making smaller cakes in half is adequate. Re assemble cakes with remaining caramel and sliced banana. Top cakes with caramel flavoured cream.
6. Using a vegetable peeler, grate chocolate over cake tops.
Original Recipe from The Australian Women's Weekly 'Cool Cupcakes' Book.
www.acpbooks.com.au
3 comments:
Wow, these look so good! I love the three layers - who wouldn't love that extra icing anyway?!
Just found your blog via Facebook, and am looking forward to reading more - and getting hungry looking at these gorgeous cupcake pics!!
They look very yummy, I will have to give this recipe a whirl...
Leeann
Nice post. I was checking continuously this blog and I'm impressed! Very useful information specially the last part :) I care for such information a lot. I was seeking this particular information for a very long time. Thank you and best of luck.
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