Hello, I’m Kate. Today, I will show you a way to prepare moist & milky banana cupcakes recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Moist & Milky Banana Cupcakes Recipe
Moist & Milky Banana Cupcakes is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Moist & Milky Banana Cupcakes is something which I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have moist & milky banana cupcakes using 11 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Moist & Milky Banana Cupcakes:
- Prepare 1 ☆Ripe bananas
- Take 1 tsp ☆Lemon juice
- Get 50 grams Unsalted butter
- Prepare 40 grams Condensed milk
- Take 20 grams Maple syrup
- Get 1 Egg
- Take 60 grams ◎Cake flour
- Make ready 12 grams ◎ Skimmed milk powder※
- Prepare 8 grams ◎ Cornstarch※
- Take 1 tsp ◎Baking powder
- Take 1 for decoration Nuts of your preference, eg. walnuts (optional)
Instructions to make Moist & Milky Banana Cupcakes:
- Add butter to a bowl and warm to room temperature. Let the egg and condensed milk also warm to room temperature. Sift the dry ingredients marked ※.
- Peel the banana, getting rid of any stringy bits, and make sure you have 120 g. Break the banana into smaller pieces and mash with a fork until puréed. Add lemon juice.
- Cream the butter with a whisk and add condensed milk, maple syrup and a well beaten egg a little at a time (and in that order), mixing after each addition.
- Preheat the oven to 180°C. Add the banana purée to the mixture from Step 3. There are a lot of liquid ingredients compared to the butter, so it will probably separate a little, if that happens add 1/5 of the dry ingredients marked ◎ and stir quickly with a whisk.
- Sift the rest of the dry ingredients marked ◎ into the mixture and fold in with a rubber spatula. (This will completely prevent the mixture from separating, so you can breathe a sigh of relief!)
- Pour the batter into the muffin cups until each is roughly 80% full and decorate with toppings if you like. Once the oven is preheated, bake the muffins for 20-30 minutes.
- When the surface of the cupcakes is golden brown take them out and test with a skewer to see if they’re done. If you insert the skewer into the cake and the batter is cooked through, they’re done. Cool on a rack and you’re done.
- [Bonus 1] The cupcakes in the main photo are topped with walnuts, hazelnuts and pistachio. They taste great without as well, so feel free to decorate how you like.
- [Bonus 2] If you brush or other liquor on top whilst the cupcakes are still hot, they’ll impart a subtle, mature taste.
- [Bonus 3] These were made with chocolate chips.
- [Bonus 4] I wrapped the finished cupcakes with cling film and then stuck the sticker from the banana.
So that is going to wrap this up with this exceptional dish moist & milky banana cupcakes recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
