Who doesn't like cupcakes? I have yet to meet a person you doesn't. Especially if the cupcake is topped with a delicious, rich and smooth icing and filled with a salty caramel goodness.
I was lucky enough to receive a jar of gooey salted caramel homemade by my good friend, Thanh. And what good why to use it up? I used it as a filling in my banana cupcakes. Bananas and caramel are a match made in heaven.
I got the recipe for the cupcakes from one of my women's weekly baking books. As for the salted caramel, I have never actually made them before so you will be able to google the recipe or have a very good friend make it for you
Banana cupcake recipe:
- 90g softened butter
- 100g firmly packed brown sugar
- 2 eggs
- 75g self raising flour
- 75g plain flour
- 1/2 tsp bicarb soda
- 1/2 tsp mixed spice
- 2/3 cup mashed overripe bananas
- 80g sour cream
- 2 tbs milk
- Preheat the overn to180degC (160degC fanforced) and line a 12 hole standard muffin pan with paper cases.
- Beat butter, sugar and eggs in a small bowl with an electric mixer until light and fluffy.
- Stir in the sifted dry ingredients and the rest of the ingredients. Divide mixture between the cases.
- Bake for about 20 mins. Turn cakes onto wire racks to cool.
- When cooled, slice the cupcakes horizontally and fill with your favourite filling. Pipe the top with the cream cheese frosting (recipe below).
Cream Cheese Frosting recipe:
- 30g softened butter
- 80g softened cream cheese
- 1 1/2 cups icing sugar.
- Beat the butter and cream cheese in a small bowl with electric mixer until light and fluffy
- Gradually beat in the sifted icing sugar. Mix until well blended and smooth.
As a person who is always working, it is hard to find time for family and friends. I have dedicated quality time with my husband and my children. For readers who follow me on twitter and Instagram, you will know I have the hash tags #mummyanddaughtertime and #familytime where we go to the park or do some baking together.
When possible, I try to make time for friends, though it can be hard sometimes. I've missed on a lot of feasts and celebrations. So when I had the opportunity to host an afternoon high tea, I jumped at the chance and planned straight away.
The usual gang of food bloggers came along and brought their treats with them. I am so lucky to have friends that know and CAN bake. Needless to say, there was sugar overload and had great conversations about all things, including the ingenuity of the whoopie cushion.
Here's some of the goodies that we ate that day.
I made some sandwiches and the infamous hotdog and cheese
Lemon drizzle cake by Adrian
. Stunningly decadent.
Eclairs and profiteroles by Thanh. A good bake:)
Coconut & mango friands and spicy cheese biscuits by Agnes
. Perfect combinations.
I made mini chocolate cakes
I also made the orange and chocolate Madeleines. I got the recipe from women's weekly cookbooks but I added the orange zest and dipped them in dark chocolate for that extra decadence.
- 2 eggs
- 2 tbs caster sugar
- 2 tbs icing sugar
- 1 tsp vanilla paste
- 1/4 cup self raising flour
- 1/4 cup plain flour
- 75g butter, melted
- 1 tbs hot water
- zest of an orange
- Melted dark chocolate
- Preheat oven to 200degC (180degC fan forced)
- Grease 2 Madeleine pans with a little butter
- In a small bowl, beat the eggs, caster sugar, icing sugar and vanilla paste until thick and creamy
- Meanwhile, sift flours twice. Sift the third time over the egg mixture. Add the orange zest and pour combined butter and water down the side of the bowl then fold together.
- Drop rounded tablespoons of mixture into pan holes.
- Bake for about 10 minutes.
- When cooked, tap the pan firmly onto baking paper covered wire racks to cool
- When cooled, dip one end into the melted chocolate. Place onto baking paper for chocolate to set.