Banana Butterscotch Cupcakes

October 15, 2015 4 Comments

I cannot make cupcakes. They are either heavy or not cooked in the middle. After much persistence I think I may have finally broken the curse. I am so proud of these banana butterscotch cupcakes! The batter is light, moist, quick to cook and the banana flavour is nice and subtle. Filled with some homemade butterscotch sauce and finished with whipped cream and a slice of banana make these cupcakes the ultimate treat!

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Banana Butterscotch Cupcakes
Serves 22
Delicious!! Makes 22-24 cupcakes
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409 calories
42 g
103 g
26 g
4 g
16 g
135 g
245 g
28 g
0 g
8 g
Nutrition Facts
Serving Size
135g
Servings
22
Amount Per Serving
Calories 409
Calories from Fat 226
% Daily Value *
Total Fat 26g
40%
Saturated Fat 16g
79%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 7g
Cholesterol 103mg
34%
Sodium 245mg
10%
Total Carbohydrates 42g
14%
Dietary Fiber 1g
4%
Sugars 28g
Protein 4g
Vitamin A
17%
Vitamin C
4%
Calcium
11%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 185g unsalted butter, softened
  2. 1 cup of raw sugar
  3. 1 tbsp. maple syrup
  4. 3 eggs
  5. 2 ½ cups self raising flour
  6. ½ tsp. bicarbonate of soda
  7. ¾ cup sour cream
  8. 3 ripe bananas, mashed
Butterscotch
  1. 300ml pouring cream
  2. 1 ½ cup brown sugar
  3. 100g unsalted butter
  4. 1 tbsp. vanilla extract
Frosting
  1. 600ml pouring cream
  2. Remaining butterscotch
Decoration
  1. 2 bananas
Instructions
  1. 1. Preheat the oven to 180 °C and line 24 cupcake holes with paper cups (I used yellow ones).
  2. 2. In a kitchen aid or in a large bowl using an electric beater, cream the butter, sugar and maple syrup together until light and fluffy.
  3. 3. Add the eggs one at a time and beat until well combined. (The mixture may look curdled- don’t worry once you add the flour it will come together).
  4. 4. Sift the flour and bi-carb together in a bowl. Beat in half of the flour mixture into the batter. Scrap down the sides and add the rest of the flour. Mix until well combined.
  5. 5. Beat in the sour cream followed by the bananas. Mix well.
  6. 6. Fill cupcake liners ¾ full, leaving room for rising.
  7. 7. Bake in the oven for 15 minutes or until a skewer inserted into the middle comes out clean. The cupcakes will look nice and moist.
  8. 8. Transfer cupcakes onto a wire rack and allow them to cool completely.
  9. 9. Meanwhile to make the butterscotch, add all the ingredients into a saucepan and cook over medium heat until the butter has melted. Allow mixture to simmer for approximately 5 minutes. Don’t leave the stove and stir occasionally. If it foams up, take saucepan off the heat and stir. Continue over heat until it has slightly thickened. Pour butterscotch in a medium bowl and allow cooling and setting in the fridge for a few hours.
  10. 10. Using a paring knife cut the centre out of each cupcake approximately 1 cm deep. Either throw away cuttings or eat them!
  11. 11. Using two spoons or a piping bag, fill cupcakes with butterscotch. Make sure the filling is in line with the top of the cake. Set aside remaining butterscotch.
  12. 12. Make the frosting right before assembling cupcakes. Beat cream in a large bowl until it is slightly over whipped. You want it to be a bit over, as you want the frosting to hold its shape. Fold in the rest of the butterscotch into the cream and mix well.
  13. 13. Pipe frosting using a piping bag fitted with a large star tip. Working from the inside, slowly pip frosting in spiral action until you reach the sides of the cupcake. You can frost it anyway you like!
  14. 14. Peel and cut bananas approximately 1cm thick and place one slice in the middle of each cupcake.
  15. 15. Cupcakes are best served immediately or stored in an airtight container in the fridge for up to two to three days. Enjoy!!
Notes
  1. Cupcakes are best served immediately or you can store them in an airtight container in the fridge for up to two to three days.
  2. Keep leftover butterscotch sauce for frosting.
  3. Use ripe bananas for more flavour and a softer consistency when mashing.
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calories
409
fat
26g
protein
4g
carbs
42g
more
Adapted from Cupcakes adapted from Good Food and butterscotch adapted from Taste
Missemzyy http://www.missemzyy.com/
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Missemzyy xox 

October 15, 2015
October 15, 2015

Missemzyy

4 Comments

  1. Reply

    Samantha

    October 15, 2015

    WoW !!!! I’ve been always struggling with the cupcake, most of the time undercook ! this one seems to be the one I’m looking for (Y) . Thank you for sharing your knowledge and passion with us. I don’t miss a blog of yours and always looking forward for more 😛 Good luck in future and you should be proud of your blog. cheers from London XoXo

  2. Reply

    Omar

    October 15, 2015

    Awww babe ! I’m jealous at the moment I wan’t some right now !!! I’m so proud of you my gorgeous chef <3 good job Emzy and I'm so excited to bake some tomorrow lovely blog and fantastic blogger <3

  3. Reply

    Karen

    October 19, 2015

    What a clever idea…your cupcakes are beautiful and I’m sure taste as good as they look.

    • Reply

      emmalwhite860@msn.com

      October 21, 2015

      Thank you Karen!! They are perfect with a cup of tea! 🙂

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