Today I am posting one of my favourite cupcake recipes.
The Banana Cupcakes.
They are simply delicious, moist, heavy and sugary!
All you could want for a nice afternoon tea and a sugar boost.
I found the original recipe in my favourite Marian Keyes’ book, Saved by Cake, but of course!
But I took liberty to change some bits as i wanted to add my own twist to it. Hope she doesn’t mind.
125 gr butter
125 gr caster sugar
2 eggs, beaten
3 or 4 very ripe bananas
125 gr self-raising flour
100 gr dulce de leche ( you can find it in supermarkets here as Carnation Caramel, a Nestlé product, in the same shelf as Condensed and Evaporated Milk).
For the Icing:
100 gr dulce de leche
300 gr icing sugar
3 teaspoons of water (add more or less as needed for consistency)
Preheat the oven to 170 degrees C / 325 F / gas 3 and line a 12-hole cupcake tray with paper cases. (I used silicone ones, that I thought would be better to hold the toffee inside the cupcakes).
Cream the butter and sugar until pale and fluffy, then add the beaten eggs.
Mash the bananas and gently add to the mix, then sieve in the flour and fold until it’s all absorbed.
Fill the cupcake cases with the dough, until about half way up. Then, place a small round dollop of the dulce de leche into the middle of each cupcake.
Distribute the remaining dough into the cupcake cases, completeley covering the dulce de leche and making sure the edges of the cupcakes are covered by the dough, and the dulce de leche stays right in the middle, as a lovely sweet filling, not leaking to the sides.
Bake for at least 35 minutes. It’s longer than normal for cupcakes, I know, but the bananas need more time to cook.
The result should be a moist cupcake, but not wet, this is a sign that it needs to go back to the oven.
For the icing, you can just put a layer of dulce de leche on top of the cupcakes, simple and delicious. Believe me, I tried one, (or was it two?) this way.
Or you can mix the dulce de leche and cream cheese frosting.
I made a glacé icing, with the dulce de leche. In a bowl, I added the water to the sieved icing sugar, mixing gently and constantly. Then I added bit by bit the dulce de leche. I didn’t get to use all of the dulce de leche, as I reached the consistency of the icing before that. But if you want to use all of it, just add more icing sugar, or water, as you go.
The final bit is some grated chocolate sprinkled on top of the cupcakes.
That’s the “cherry on top of the icing, on top of the cake”.