bananna cupcakes

Double caramel cupcakes are a sweet treat for all caramel lovers and for those who are just about to step into the world of delightful caramel and enjoy.

Ingredients:

For the cupcakes:

- 150 ml yoghurt
- 3 eggs
- 200 g caster sugar
- 350 g flour
- 12 g baking powder
- 120 ml oil
- 2 bananas
- 24 caramel toffee For the cream:

- 4 teaspoons water
- 220 g sugar
- 2 teaspoons golden syrup
- 240 ml sweet cream
- 2 tablespoons butter
- ½ teaspoon salt
- 150 g creamy cheese

Preparation method:

1. Preheat the oven to 180C/350F and line 24-hole muffin tin with the paper cases.

2. Whisk the yogurt, eggs, sugar and oil into mixing bowl.
3. Sift the flour and baking powder into a bowl. Make banana puree (mash them using fork).

4. Stir the banana puree into egg mixture using an electric whisk.
5. Fold in the flour mixture and combine using metal spoon, until just combined.
6. Spoon the mixture into the paper cases to 1/3 full and place caramel toffee. Cover with some cupcake mixture.
7. Bake the cupcakes for 20 minutes or until gold brown. Leave onto wire rack to cool.
8. Meanwhile, prepare the caramel frosting. In the deep sauce pan add the water, sugar and golden syrup. Stir using wooden spoon and heat gently.
9. Leave to simmer for three minutes, and cook until you have golden colour. (During the cooking do not stir, just shake the pan).
10. Remove from the heat, wait for 30 sec, and stir in the lemon juice, salt, butter and sweet cream.

11. Place back again on low heat source and cook until thickens.
12. When the caramel is cooled, whisk it with creamy cheese.
13. Spoon the mixture into piping bag and pipe onto cupcakes.

Cupcakes For Lovers !!!

Strawberries and champagne are traditional treat for the Valentine’s Day. What if you blend them in cupcakes? Go ahead and prepare them for your Valentine.

Ingredients:

For the cupcakes:

- 300 g plain flour 

- 40 g cocoa powder 

- 1 teaspoon baking powder 

- 1 teaspoon baking soda 

- 240 ml buttermilk 

- 1 teaspoon edible red colour 

- 1 teaspoon vanilla extract 

- 125 g butter, room temperature 

- 250 g caster sugar 

- 2 eggs 

- 1 teaspoon white distilled vinegar For the cream: 

- 300 g icing sugar 

- 125 g creamy cheese 

- 50 g butter 

- 5 tablespoons champagne 

- 2 gelatine leafs 

For the filling:

-  14 teaspoons strawberry jam

Preparation method:

1. Preheat the oven to 180C/350F and line 14-hole baking tray with the paper cases. 

2. Cream the butter and sugar into a mixing bowl, until light and fluffy. Add the eggs, one at a time, and beat until well combined. 

3. In separate bowl combine the cocoa powder, red food colouring and vanilla extract. Make thick dark paste. 

4. Add to the butter mixture and mix thoroughly until evenly combined and coloured. Turn the mixer speed down and add half of buttermilk. Beat until well mixed. 

5. Sift the flour, baking powder and baking soda into a bowl. Fold half of the flour into mixture and beat until well combined. 

6. Continue the process until all buttermilk and flour are well incorporated. Mix at high speed, to get smooth mixture. 

7. Turn the mixer speed down and add white vinegar. Beat well until completely mixed. 

8. Spoon the mixture into paper cases to 1/3 full and place 1 spoon of the jam. Cover with the rest of mixture, but do not overdue (to 2/3 full) and bake for 20-25 minutes. Leave on wire rack to cool. 

9. For the cream beat the butter and sugar until fluffy. Add the cream cheese and beat again. 

10. Soak the gelatine according to instructions and place into mixture. 

11. Mix with the electric whisk at the high speed and add champagne. Continue whisking until mixture is fluffy. 

12. Leave in refrigerator for half an hour. 

13. Pipe the mixture into piping bag with medium size star-shaped nozzle and pipe the cream onto cupcakes. 

14. Decorate with small fondant hearts or sprinkle with chopped strawberries. 

Amazing Yummy Mango cupcakes !!

These superb cupcakes will make you a wish you were on the Caribbean; so why not to provide for yourself a scrumptious ride to mango paradise.

Ingredients

For the cupcakes:

- 120 g plain flour 

- 100 g caster sugar 

- 1 full teaspoon baking powder 

- Pinch of salt 

- 40 g butter, room temperature 

- 120 ml milk 

- 1 teaspoon vanilla extract 

- 1 egg 

- 120 g mango, chopped 

For the cream:

- 200 g caster sugar 

- 150 g creamy cheese 

- 80 g butter 

- 2 tablespoon mango juice 

Preparation method:

1. Preheat the oven to 180C/350F and line 12-hole muffin tin with the paper cases. 

2. Sift the flour and baking powder into a mixing bowl. Stir in soften butter and salt and combine           ingredients with the fingers, so you will get crumbly mixture. 

3. Stir in the milk and vanilla extract. Whisk until you have smooth mixture, using electric whisk.           Finally stir in the eggs, one at the time and continue whisking until you have smooth and well             combined mixture. 

4. Gently fold in mango using silicone spatula. 

5. Spoon the mixture into paper cases and bake in the oven for 20-25 minutes or until firm to the             touch. 

6. Leave onto wire rack to cool. 

7. For the cream, beat the butter and sugar until fluffy and pale. 

8. Stir in the sweet cream and mango juice. Whisk mixture for one minute and leave in refrigerator         to cool. 

9. Spoon the mixture into piping bag and pipe onto cupcakes. 

10. You can additionally decorate with the chopped mango.