RATE: ❤️❤️👌🏻👌🏻💲
COOKBOOK: Classic Cupcakes - wedding, birthday & baby cakes - Women's Weekly
I was expecting more from this cupcake recipe. Nice but nothing special. This is a classic case of a badly written recipe. I mentioned to Paul a number of times that it's these type of recipes that can scare away a first time baker from ever following a recipe. Talk about lack of information! Women's Weekly cookbooks are normally very good and specially those which mention the recipes have been triple tested in the kitchen. As I say in the video, don't publish a recipe just for the pretty picture. Cooking or baking a badly written recipe can scare you for life!
RECIPE: the banana mix was good and they got the measurements correct. The icing measurements must have been taken from a milkshake recipe ! That was such a miss! Too much butter and this forced me to use almost a kilo of icing sugar! Of course I didn't need that much icing so a lot was wasted. I would advise to only use 100g of butter and not 250g.
Any mention on how to melt the chocolate??? Of course not!! When you melt chocolate you always add a little milk. I melt my chocolate in the microwave for a minute or so. Remove from micro and add milk to soften and keep adding and mixing until you reach consistency that you're after.
Would I make these again? Not really .........Recipe below
RECIPE
MAKES 16
BANANA CAKES
125g butter - softened
3/4 cup (165g) firmly packed light brown sugar
2 eggs
1 1/2 cups (225g) self raining flour
1/2 teaspoon bicarbonate of soda (baking powder)
1 teaspoon mixed spice
1 cup mashed overripe banana (2 large)
1/4 cup (120g) sour cream
16 paper cases
BUTTER CREAM
250g butter softened
3 cups (480g) icing sugar
1/3 cup (80ml) milk
DECORATIONS
80 white marshmallow (small)
16 banana lollies
185g dark chocolate, melted
2 tablespoon chocolate sprinkles
BANANA CAKES:
1 Preheat oven 180C - 16 holes (muffin pans) line with paper cases.
2 Beat butter and sugar in a small bowl with electric mixer until light and fluff. Beat in eggs, one at a time.
3 Transfer mixture to large bowl. Stir in sifted dry ingredients, banana, sour cream and milk in two batches. Drop 1/4 cup of mixture into paperless.
4 Bake for 30mins. Stand cakes in pan for 5 mins before moving them to a wire rack to cool.
BUTTER CREAM:
1 Beat butter with an electric mixer until it turns white. Add icing icing sugar and milk and blend until smooth. Spoon cream in a piping bag fitted with a large fluted tube. Pipe a swirl of butter cream on top of each cold cake.
DECORATIONS:
1 Top cakes with marshmallow and banana lollies.
