Step by step photo guide to decorating novelty cakes

Wednesday, 5 June 2013

Banana Caramel Cupcakes

I don't usually do these kind of cakes on my blog, but I had a lot of over ripe bananas kicking about, and figured they looked pretty enough to warrant a tutorial. I took this recipe from Woman's weekly, The complete book of cupcakes', but tinkered about with it to suit what I wanted.

Because these cakes have to come out of their case after baking, they dry out a little faster than ones that you would ice over and leave in their cases. So if you're needing them for a certain event/time, try make them as close to it as possible, and store in a tin.


90g soft butter
110g brown sugar
2 eggs
75g self raising flour
75g plain flour
1/2 teaspoon of baking powder
1/2 teaspoon of mixed spice
2/3 cup mashed overripe banana
2 bananas (thinly sliced)
80g (1/3 cup) sour cream
2 tablespoons of milk
small tin of carnation caramel
100g chocolate (for grating)


Preheat your oven to 180 degrees C and line a muffin tin with muffin cases (you can do this with cupcakes, but the larger your cases, the larger you cake, and the more layers you can put in). My mixture made around 12 cakes.
Beat butter, sugar and eggs into a bowl until light and fluffy.

Stir in all of the dry ingredients, banana, sour cream and milk. Your mixture should look something like this.

Divide the mixture into your prepared cases. I filled them just over half way to get the size I got, however, if you want your cakes deeper (for more layers) then don't worry about adding more mixture to each case. As you are using only 75g of self raising flour, I find the cupcakes won't rise as much as they usually would.
Bake for about 20-25 mins (depending on size) and then turn cakes out to cool.

Remove cakes from their cases and cut in half (if you have made them deeper, you could cut them into 3 sections for an extra layer).


Spread a generous amount of caramel onto the bottom half of the cake and then top with slices of banana. Replace top half.


Top cupcakes with remaining caramel (or thick whipped cream). Using a grater, grate chocolate and sprinkle over cakes.


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