Ingredients:
Makes about 12-16 cupcakes
For the sponge:
- 80g unsalted butter, softened
- 280g caster sugar
- 240g plain flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 240ml whole milk
- 1/2 tsp vanilla essence
- 2 large eggs
- 2 ripe bananas
For the frosting:
- 500ml whole milk
- 1/2 tsp vanilla essence
- 5 egg yolks
- 100g caster sugar
- 30g plain flour
- 30g cornflour
- 100g dulce de leche
- 200ml double cream
- Shaved/grated chocolate to decorate
Directions:
Preheat the oven to 190 degrees Celsius and line a muffin tin with muffin cases. Line a baking tray with cling film.
Using a hand-held electric whisk or a freestanding electric mixer with the paddle attachment, whisk together the butter, sugar, flour, baking powder and salt on a low speed until the ingredients are well incorporated and have the texture of fine breadcrumbs.
In a jug, whisk together the milk, vanilla essence and eggs by hand. Pour three-quarters of this mixture into the dry ingredients and mix well on a low speed, scraping the sides of the bowl to ensure the ingredients are all incorporated. Increase the speed to medium, add the rest of the milk mixture and beat until the batter is smooth, then peel and mash the bananas and stir in.
Divide the batter between the muffin cases, filling each one by about two-thirds. Bake the cupcakes in the oven for 18-20 minutes or until the sponge bounces back when lightly pressed. Leave to cool slightly before removing from the tin and placing on a wire rack to cool completely.
While the cupcakes are cooking, start making the custard cream topping. Place the milk in a saucepan with the vanilla essence and bring to the boil. In a separate bowl, mix together the egg yolks, sugar, flour and cornflour to make a paste, adding 1 tablespoon of the hot milk to loosen the mixture if it seems too thick.
When the milk has boiled, add 4-5 tablespoons to the paste and stir together, then pour this back into the pan with the remaining milk and return to the heat. Bring the mixture back up to the boil, whisking constantly, and continue to cook for a further minute to ensure the flour is cooked. Take the pan off the heat and stir in the caramel.
Pour the caramel custard into the prepared baking tray, cover the top with cling film and set aside to cool for 30-40 minutes. Once cooled, tip the custard into a large mixing bowl and beat with a wooden spoon to break up any lumps. In a separate bowl, whip the double cream to soft peaks, then fold the whipped cream into the caramel custard.
When the cupcakes are cold to the touch, pipe the caramel cream on top of each cake, or use a spoon to do this, if you prefer. Decorate with shaved or grated chocolate.
Original Recipe from "Cake Days by the Hummingbird Bakery"
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