Here's a recipe I made for my work colleagues before Christmas and it went down a storm.
The bad thing about baking (the ONLY bad thing of course- baking is amazing!) is that then you have loads of stuff to eat and the window for eating freshly baked good is usually pretty small. To avoid waste (and a massive butt!) and in the interest of making friends at work, i tend to bring my baking into work and make my colleagues my taste testers.
These were a hit all round!
To confirm, this is a basic sponge recipe i learned from my mum when i was growing up. Not her own recipe, my mums a recipe follower but no idea where it came from) with a few additions and toppings of my own.
A great way of using up an overripe banana as well. Give it a go!
Recipe:
For the Cupcakes:
1 overripe banana (small)
1 egg
100g Self raising flour
80g sugar
80g butter softened
pinch salt
half teaspoon baking powder
teaspoon of vanilla extract
For the toffee buttercream:
100g butter softened
300-350g icing sugar
pinch salt
2 tablespoons dulce de leche
For the drizze
50 ml dulce de leche
Method:
To make the cupcakes, preheat the oven to around 160 degrees C (fan oven). Cream together the butter and sugar and in another bowl blend the banana, egg and vanilla extract.
Sift together the flour, salt and baking powder. Then beat the banana and egg mixture bit by bit into the butter and sugar. If it starts to split, add a table spoon of the sifted flour and continue to mix.
When all the banana is combined, add the rest of the flour and gently fold in.
Spoon the mixture into paper cases. Fill them almost to the top so they rise into a dome shape when they bake but don't spill over the side.
Bake for around 20-25 mins. Cupcakes are done when you poke a skewer into the middle and it comes out clean.
To make the buttercream, make sure butter is at room temperature. whip all the ingredients together and then refrigerate until the cupcakes are completely cool.
Pipe the cupcakes with the buttercream.
For the dulce de leche drizzle, i used a spare cupcake case. fill it with a teaspoon of dulce de leche and hold the top of the cupcake case together with your fingers of your writing hand.
Take a small kitchen skewer or the point of a fork and pierce the cupcake cake at the bottom to create a small hole to pipe the sauce from. Pipe the dulce de leche in a zig zag pattern accross the piped buttercream.
Set the icing in the fridge but bring to room temperature before eating.
Sooooo many things you can do with ripe bananas. This is one of my less healthy options but loads more healthier alternatives to come in future posts.
Thanks for reading! Please comment if you have any tips or need anything clarifying.
Much (bananary) love!
xx
Labels: cakes