Banana Caramel Cupcakes

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

  

GIVE AWAY TIME!

Woop Woop! Spring is Nearly Here...

IT'S GIVE AWAY TIME !

 To celebrate the launch of our new Summer 2012/ 13 Range 'Myrtle and Grace' is Giving away a Ruby Rose Jumpsuit in Navy or Ivory. Just pop on over to our Facebook post for the give away at...

 https://www.facebook.com/photo.php?fbid=471653089525179&set=a.159348550755636.34536.156993570991134&type=1&theater (cut and paste to you address bar)
 
Leave your comment under that post and a winner will be selected by random draw on the 1st of September 2012. On the same day our stock will be launched and available for sale in our Big Cartel store.
Bookmark our shop address in your favourites http://myrtleandgrace.bigcartel.com/ an get in quick as stock is very limited. Just in case you haven't seen our new Summer 2012/ 13 look book on our Facebook page yet here is what we saw...

Tilly - short jumpsuit. The sweetest tropical summer print with smock detail, button front opening, belt and best of all fully lined! Made from beautiful cool summer cotton. Available in Sizes 3, 4, 5, 6, 8, 10, 12 AU RRP $69.95

Tilly - short jumpsuit. The sweetest tropical summer print with smock detail, button front opening, belt and best of all fully lined! Made from beautiful cool summer cotton. Available in Sizes 3, 4, 5, 6, 8, 10, 12 AU RRP $69.95

Tilly - short jumpsuit. The sweetest tropical summer print with smock detail, button front opening, belt and best of all fully lined! Made from beautiful cool summer cotton. Available in Sizes 3, 4, 5, 6, 8, 10, 12 AU RRP $69.95

Ruby Rose -knee length jumpsuit in ivory. Made from the coolest, lightest cotton voile. Sweet little pocket and ruffle detail with a tie over the shoulder. Sizes 4 , 5, 6, 8, 10 AU RRP$ 49.95

Ruby Rose -knee length jumpsuit in ivory. Made from the coolest, lightest cotton voile. Sweet little pocket and ruffle detail with a tie over the shoulder. Sizes 4 , 5, 6, 8, 10 AU RRP$ 49.95

Ruby Rose -knee length jumpsuit in ivory. Made from the coolest, lightest cotton voile. Sweet little pocket and ruffle detail with a tie over the shoulder. Sizes 4 , 5, 6, 8, 10 AU RRP$ 49.95

Ruby Rose -knee length jumpsuit in ivory. Made from the coolest, lightest cotton voile. Sweet little pocket and ruffle detail with a tie over the shoulder. Sizes 4 , 5, 6, 8, 10 AU RRP$ 49.95

Ruby Rose -knee length jumpsuit in ivory. Made from the coolest, lightest cotton voile. Sweet little pocket and ruffle detail with a tie over the shoulder. Sizes 4 , 5, 6, 8, 10 AU RRP$ 49.95

Ruby Rose -knee length jumpsuit in ivory. Made from the coolest, lightest cotton voile. Sweet little pocket and ruffle detail with a tie over the shoulder. Sizes 4 , 5, 6, 8, 10 AU RRP$ 49.95

Ruby Rose -knee length jumpsuit in ivory. Made from the coolest, lightest cotton voile. Sweet little pocket and ruffle detail with a tie over the shoulder. Sizes 4 , 5, 6, 8, 10 AU RRP$ 49.95

Ruby Rose -knee length jumpsuit in ivory. Made from the coolest, lightest cotton voile. Sweet little pocket and ruffle detail with a tie over the shoulder. Sizes 4 , 5, 6, 8, 10 AU RRP$ 49.95

Angel Dress - Knee length. Prettiest mottled pale blue fabric.with button and pleat detail at the top and the most heavenly divine, petticoat double layered skirt hem trimmed in beautiful vintage style lace. Available in sizes 2/3, 4/5, 6/7, 8/9, 10/11
AU RRP $59.95

Angel Dress - Knee length. Prettiest mottled pale blue fabric.with button and pleat detail at the top and the most heavenly divine, petticoat double layered skirt hem trimmed in beautiful vintage style lace. Available in sizes 2/3, 4/5, 6/7, 8/9, 10/11
AU RRP $59.95

Angel Dress - Knee length. Prettiest mottled pale blue fabric.with button and pleat detail at the top and the most heavenly divine, petticoat double layered skirt hem trimmed in beautiful vintage style lace. Available in sizes 2/3, 4/5, 6/7, 8/9, 10/11
AU RRP $59.95

Chocolate Peppermint Sundae Cupcake Recipe

Chocolate Peppermint Sundae Cupcake 

Recipe to Share.

  Chocolate Cupcake Mix

Ingredients:

1 cup Water

1 cup Castor sugar

1 1/2 cups Self Raising flour

2 Eggs room temperature

2 table spoons Cocoa

120g Butter

1/2 teaspoon Baking Soda

Method:

Preheat moderate oven (170/ 180 deg C). In saucepan simmer Water, Sugar, Butter, Cocoa, and Baking Soda for 5 mins then leave to stand until just warm. In mixing bowl sift flour add eggs and pour in cooled ingredients mix gently or fold until combined. Spoon into desired size patty pans cooking time will vary from 10 mins for mini cakes to 30 mins for Texas size muffin cakes. I like to take the cake out when it 'just' springs back and may be a tiny bit tacky still on the top, as the will finish cooking a bit after they are taken from the oven. When tray has cooled a little turn out onto rack to complete cooling, then they'll be ready to decorate. The cake on it's own also freezes well in airtight container so if you are preping for a party make some a week ahead.

Peppermint Icing (Frosting) and Decorations

This is my favourite best ever basic butter cream topping with a bit extra added in! Makes enough mix for 12 large cupcakes.

Ingredients:

125 g Unsalted Butter Room temperature (If you want a whiter finish you can substitute some butter for Cofa )

1 1/2 cups of Icing Sugar Mixture

1 Tablespoon Milk room temperature

2 drops Green Colour ( can add more or less depending on the brand and type of food colouring)

1/2 teaspoon Peppermint Essence ( you can also add more or less to taste)

A few VERY crushed Oreo's

Method:

Using an electric mixer, beat butter in a bowl until it turns pale. Gradually adding icing sugar and milk into the mixture alternately, beating constantly until combined and smooth. Mix in colour and flavour to taste (just a little at a time so as not too overdo it) Fold in Crushed Oreo. Put into piping bag and swirl on! Nearly done, Mmmmmm. Have you been able to restrain yourself  so far? There are some great piping tips and technique over at...

 http://glorioustreats.blogspot.com.au/2011/08/cupcake-basics-how-to-frost-cupcakes.html

Finally and last but not least every Sundae has to have some chocolate drizzled across the top. I have melted a small amount of milk chocolate for mine and using a spoon drizzle lines across, You'll need to work fast here so with a little helper put chocolate star sprinkles of before chocolate sets. Dust with some green edible glitter and you're done. Your Chocolate Peppermint Sundae Cupcake is ready to eat. My kids say they taste just like Choc mint biscuits! They don't last long here in this house.