Triple Banana Double Caramel Mini Cupcakes

I chanced upon this recipe when I was blog surfing
Thanks to Baking Obsession for sharing this recipe! (:
it’s awesome.
I think it’s the first time my cupcake turned out quite pretty! haha
However, my size of a mini cupcake was way smaller than the one that is on her recipe.
and i forgot to adjust the time to leave it in the oven.
should have taken it out after 10mins. haha
but it’s not that bad.
still pretty yum!
and baby says it’s not too sweet surprisingly! hehe
so im glad.
and if Cheok who isn’t a big fan of sweet stuff popped like 3 or 4 before dinner
(maybe he’s just hungry! haha)
it must be quite good. i hope! heh

so here’s the recipe and step by step photos!
ENJOY!



For the cupcakes:

2 cups all-purpose flour
¾ tsp baking soda
¼ tsp baking powder
½ tsp salt
1 ½ cups banana puree (about 3 large bananas)
½ cup sour cream
2 tbsp dark rum (I used 2 tbsp of apple juice)
1 ½ tsp pure vanilla extract (I used 1 tsp vanilla bean paste)
1 stick (4 oz; 113g) unsalted butter, at room temperature
½ cup granulated sugar
½ cup packed light brown sugar
2 large eggs

For the banana-caramel filling:

1 cup sugar
¼ cup water
½ whipping cream, hot
2 tbsp sour cream
1 medium ripe banana, mashed
1 tsp lemon juice

For the caramel frosting:
1 ½ cups granulated sugar
½ cup water
1 ½ sticks (6 oz; 170g) unsalted butter at room temperature
¼ cup sour cream
1 tbsp dark rum (I used 1 tbsp apple juice)
2 tsp pure vanilla extract (I used 2 tsp vanilla bean paste)
¼ tsp kosher salt
1 lb cream cheese (454g) at room temperature
Banana chips for garnish

Make the cupcakes:

1. Center an oven rack and preheat the oven to 350F.
Fit parchment mini-cupcake liners into mini-cupcake molds.
Spray the liners lightly with oil spray.



2. Sift the dry ingredients onto a sheet of parchment paper or into a bowl.
In another bowl, combine the banana puree, sour cream, apple juice, and vanilla extract.

3. In a large bowl, beat the butter with an electric mixer for a few seconds, until creamy.
Gradually add the sugars and beat until light and fluffy, 6 to 7 minutes.
With the mixer on medium, add the eggs, one at a time, beating well after each.
Reduce the speed to low and add the dry ingredients in three additions alternating with the banana mixture,
starting and ending with the dry ingredients.
Scrape the bowl as necessary, and beat only enough to incorporate the ingredients after each addition.


after the first addition of flour


after the second addition.
getting thicker


ready to be baked! (:

4. Transfer the cake batter into a large pastry bag fitted with a large plain tip
and pipe the batter into the prepared molds filling them about ¾-full.
This is the easiest way to equally divide the batter between so many mini-muffin molds.
Although you can also use a spoon.


ready for the oven

5. Bake the cupcakes for about 18 to 20 minutes, until puffed and a cake tester comes out clean.
Cool the cupcakes for 5 minutes on a cooling rack, then unmold and completely on the rack before filling and frosting.


all done!


my cupcakes were really small!


I could make 69 cupcakes instead of the 3 dozen that was suggested by Baking Obsession!
haha cos mine were that small!

Make the banana-caramel filling:

6. Stir together the sugar and water in a high-sided medium saucepan.
Cook, stirring occasionally, until the sugar dissolves,
then raise the heat to moderately high and boil without stirring,
occasionally brushing down the sides of the pan with a wet pastry brush,
until the syrup turns deep amber in color.


turning amber soon!

7. Immediately remove the pan from the heat and slowly pour in the cream,
stirring gently but carefully with a wooden spoon.
Wait until the bubbles subside, then whisk in the sour cream, banana puree, lemon juice, and salt.
Cool and refrigerate. Any leftovers can be warmed and used as a caramel sauce whenever you need it.



Make the caramel frosting:

8. Stir together the sugar and water in a high-sided medium saucepan.
Cook, stirring occasionally, until the sugar dissolves,
then raise the heat to moderately high and boil without stirring,
occasionally brushing down the sides of the pan with a wet pastry brush,
until the syrup turns deep amber in color.

9. Immediately remove the pan from the heat, stir in the butter, sour cream, apple juice, and salt.
Transfer to a bowl and let cool, stirring occasionally with a wooden spoon, until just slightly warm.

10. With the paddle attachment of a stand mixer or with the hand-held electric beaters,
beat the cream cheese and vanilla until lump-free and smooth.

11. Gradually, in a thin stream, beat in the caramel.
Mix until well combined, scraping the sides of the bowl as needed.
The consistency should be somewhat of softly whipped cream.
Cover with plastic wrap, pressing it directly over the surface.
Refrigerate until firm enough to pipe, at least for a couple of hours, or better – overnight.


ready to be refrigerated for at least for a couple of hours

12. To fill the cupcakes, cut out a small, round, fennel-like hole with a sharp paring knife in the top of each cupcake.
Enjoy the scraps right away.
Transfer the banana caramel into a small sealable plastic bag,
snip a corner, and pipe about a half-teaspoon of the caramel into each cavity.
Don’t overfill the cupcakes, or the caramel will leak and cause the frosting to slide off.

13. To frost the cupcakes, transfer the frosting into a piping bag fitted with a large star tip
and pipe a rosette over the top of each cupcake.
Refrigerate to firm up the frosting.
Remove the cupcakes from the fridge 30 minutes prior the serving time.
The cupcakes can be made a day in advance and kept in the refrigerator in an air-tight container.
Garnish with the banana chips close to the serving time, so the chips wouldn’t lose their crispness.

It does take a bit of time.
But these little things are quite yummy
and having one wouldn’t be THAT sinful! haha (:
hope you guys enjoy this!

Broccoli and Cheese Cupcake with Avocado Cream

This has been a big hit in my family
and I bake it for my grandma and my cousins.
I think it’s a great way to make kids eat their veggies! haha
cause my youngest cousins love them to bits!

I made this during the bake sale at House last year.
and this won me the first prize badge. haha (:
I was shocked at the final result
but I was really happy that everyone liked it!

(the theme was green, my fav : Broccoli and Cheese cupcake with avocado cream,
Molten mud Chocolate cupcake with mint meringue and Green tea tiramisu)

it was 1 out of the three cupcakes I made.
and the judges were very amused with a savoury cupcake
and what more with veg and cheese in it! haha
it would have been better if it’s hot.
but yes. It’s easy and simple
and you guys can give it a try!

Ingredients :
15 broccoli florets, steamed and cooled
4 cups  all-purpose flour
1/4 cup  sugar
4 teaspoons  baking powder
1 teaspoon  salt
2 cups  milk
2 eggs (extra large)
1/2 cup  oil
3/4 pound  shredded cheddar cheese

Avocado Cream :

1 very ripe avocado
1 tablespoon cream cheese
1 tsp lemon juice

Steps :

1. Preheat oven to 425 degrees (220C°).

2. Mash the avocado or blend it in a food processor, add the cream cheese and lemon juice and mix till smooth.
Put it in the fridge for 30mins or until it is needed.
(Remember to put it in the fridge as it might turn brown upon exposure to the environment.)

3.In the bowl of an electric mixer, combine flour, sugar, baking powder, and salt.
Add milk, eggs, and oil and beat (starting at low speed and changing to high after flour is dampened)
just enough to moisten the dry ingredients.

4. Put the chopped broccoli pieces and cheese into the batter and mix gently by hand.
Batter will be somewhat lumpy and sticky. Spoon batter into pans about 2/3 full.
Bake in 400 degree (200C°) oven for approximately 20 minutes or until toothpick inserted in center comes out clean and dry.

5. You can either pipe it on top of the cupcake or you can cut a cone shape out and pipe it in the cupcake.

Enjoy it while it’s hot! (:

chocolate cupcake with creme banana filling and peanut butter icing

Chocolate cupcake ingredients :

3 cups of all-purpose flour
2 cups of caster sugar
1/2 cup cocoa powder
2 teaspoon baking soda
1 teaspoon salt
2 cups hot water
3/4 cup vegetable oil
2 teaspoons white vinegar
1 tablespoon instant coffee crystals
1 tablespoon vanilla essence/extract
Regular or silver cupcake paper liners

Directions :

1. Preheat oven to 180 degrees celcius. In a large bowl, whisk together the dry ingredients.
In a large measuring cup, combine the oil, water, instant coffee and vanilla.Whisk it into the dry ingredients
until combined. Don’t worry if there are a few lumps.

2. Line 2 muffin tins with cupcake liners and fill till 2/3 full.
Bake until wooden skewer comes out clean about 20-25mins.
Cool the cupcakes completely before frosting.

3. Remove center of the cupcake using the cone method.
Set cone aside, trim the excess tip off the cone.
Fill the cupcake with creme banana filling, replace cone.
Frost with peanut butter frosting!


Creme Banana filling ingredients :

3/4 caster sugar
1/4 cup flour
1/2 cup milk
5 tablespoons butter
2 ripe bananas, mashed
1 teaspoon vanilla essence/extract

Directions :

1. Combine sugar, flour and milk in a saucepan; cook, stirring until smooth.
Continue cooking until mixture thickens.

2. Transfer to mixing bowl and let it chill for about 10 mins.

3. Beat butter into chilled mixture, one tablespoon at a time. Fold in mashed bananas and vanilla.


Peanut butter frosting ingredients :

2/3 cup icing sugar
1 cup creamy peanut butter
4 tablespoons unsalted butter, soft at room temperature
3/4 teaspoon vanilla essence/extract
1/8 teaspoon kosher salt
1/3 cup thickened cream

Directions :

1. Place the icing sugar, peanut butter, butter, vanilla and salt in a mixing bowl.
Mix on medium-low speed until creamy, scraping down the bowl with a spatula as you work.

2. Add the cream and beat on high speed till smooth.

Enjoy! (:

Strawberry Cupcakes with Strawberry Icing

was really quite excited to try this recipe
cause it’s fro the famous Sprinkles
and they went on a program and baked their famous Strawberry Cupcakes.

it wasn’t too complicated
but using a handheld mixer wasn’t easy haha.
wish i had a proper mixer.
i miss my kenwood. (:

anyways. this is how it went!

out of the oven
a nice pinkish tinge
cause of the strawberry puree hehe

hehe baby caught a few shots of me putting the icing on the cupcake

haha that’s Cheok’s hand! haha

tadah! hehe
after icing them. hehe
too bad I didn’t have anything nice to put on it
to make it look prettier.
well. i tried though. haha

i put rainbow rice on them. hehe
just a little.
just to add colour hehe (:

all 12 of the cupcakes! (:
im a happy girl.

Recipe :

(makes 1 dozen cupcakes)

1 1/2 cups of plain flour
1 tsp baking powder
1/2 tsp baking soda
1/4tsp kosher salt
4 oz (1 stick) unsalted butter, at room temperature
1 cup caster sugar
1 large egg
2 large egg whites
1/4 cup milk
1/4 cup pureed strawberries
1 tsp vanilla essence

Steps :

1. Mix flour, baking powder, baking soda and salt together, set it aside.

2. Add vanilla and strawberry to milk and set it aside.

3. In a standing mixer, cream butter and sugar until light and fluffy.
Slowly add egg and egg whites until blended.

4. Add half of the mixture and when blended well,
add the milk mixture then add the rest of the flour.
Scrape down the sides of the bowl
and make sure entire mixture is smooth.

5. Divide the batter between 12 cupcake cups
and bake for about 20 mins or until the tops are dry to the touch.



Recipe :

(for icing, 12 cupcakes)

2 sticks unsalted butter, firm but not cold
1/8 kosher salt
3 1/2 cups of icing sugar, sifted
1/2 tso vanilla essence
2 tbsp pureed strawberries

Steps :

1. Beat butter and salt on medium speed until light and fluffy.
Reduce speed and gradually add the icing sugar until incorporated.

2. Add vanilla and strawberry puree and mix until blended.
Do not overmix, or the frosting will incorporate too much air.
The consistency should be dense and creamy
like ice-cream.