May 14 , 2020
BANANA & WALNUT CARAMEL MUFFINS
(Makes 24 Cupcakes)
350g Self-raising Flour
175g Brown sugar
1 Teaspoon baking soda
2 Teaspoons mixed spice
4 Large eggs
1 Teaspoon vanilla extract
200ml Sunflower oil
200g Mashed banana (2-3 bananas)
100g Crushed Pineapple (Tin of chunks weighed & Blitzed)
Juice of one orange
One tin of Carnation caramel sauce
Whipped Italian meringue buttercream for piping
Chopped walnuts (for decorating)
Toffee nibs (for decorating)
- Pre-heat your oven 180C. Line 24 cupcake cases in your cupcake tray.
- In a large bowl add your dry ingredients, flour, bread soda, spices, walnuts and brown sugar.
- In a jug whisk together your oil, eggs, pineapple, orange juice, vanilla extract and mashed banana.
- Add your wet ingredients to your dry mix and stir until completely blended
- Using a cupcake scoop, scoop your batter into each cupcake and bake for 20minutes.
- Once baked remove and cool on a rack.
ITALIAN MERINGUE BUTTERCREAM
6 Egg whites
200g Caster sugar
1 teaspoon cream of tartar
500g Unsalted NOT SALTED
- Add 60ml of water to a saucepan along with your sugar.
- Mix well before you turn the heat on, it’s important not to stir the pot once the heat starts.
- Brush the inside of your pan around the water level at the base of the pan to prevent your sugar from crystallizing.
- Now let it bubble away for at least 5minutes until it hits 112C soft ball stage, swirling the pot at intervals to prevent hot spots, DO NOT STIR
- While the sugar syrup is doing it’s “thang” put 6 egg whites in a large mixing bowl and whip until you have soft peaks, sprinkle in your cream of tartar which helps stabilise the egg whites.
- Once your sugar has reached temperature take it off the heat and slowly pour your sugar syrup onto the egg whites while still slowly whisking.
- I pour from an extended height as it cools the sugar syrup down faster and speeds up the process.
- This will take at least 20minutes to whip and cool down before you add your unsalted butter.
- Piece by piece add your softened butter, until you end up with what looks like soft whipped cream.
- You will know it’s done when it comes together in a smooth soft buttercream ready to pipe.