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Moist & Milky Banana Cupcakes Recipe

Moist & Milky Banana Cupcakes Recipe
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Serving : 6
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Prepare the ingredients before making Moist & Milky Banana Cupcakes in your home. Then, follow these steps below to serve Moist & Milky Banana Cupcakes for your family or friends.

Ingredients: Moist & Milky Banana Cupcakes

  • 1 ☆Ripe bananas
  • 1 tsp ☆Lemon juice
  • 50 grams Unsalted butter
  • 40 grams Condensed milk
  • 20 grams Maple syrup
  • 1 Egg
  • 60 grams ◎Cake flour
  • 12 grams ◎ Skimmed milk powder※
  • 8 grams ◎ Cornstarch※
  • 1 tsp ◎Baking powder
  • 1 for decoration Nuts of your preference, eg. walnuts (optional)

How to Make Moist & Milky Banana Cupcakes

If you have prepared the ingredients needed, now time to start cooking. There are 11 steps you must follow to make Moist & Milky Banana Cupcakes in your home by yourself.

    Step 1
  • 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 ※.
  • Step 2
  • 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.
  • Step 3
  • 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.
  • Step 4
  • 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.
  • Step 5
  • 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!)
  • Step 6
  • 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.
  • Step 7
  • 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.
  • Step 8
  • [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.
  • Step 9
  • [Bonus 2] If you brush rum or other liquor on top whilst the cupcakes are still hot, they'll impart a subtle, mature taste.
  • Step 10
  • [Bonus 3] These were made with chocolate chips.
  • Step 11
  • [Bonus 4] I wrapped the finished cupcakes with cling film and then stuck the sticker from the banana.
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