Banana,Walnut & Caramel Muffins

BANANA & WALNUT CARAMEL MUFFINS

INGREDIENTS

(Makes 24 Cupcakes)

350g Self-raising Flour

175g Brown sugar

1 Teaspoon baking soda

2 Teaspoons mixed spice

100g Walnuts

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

FILLING

One tin of Carnation caramel sauce

Whipped Italian meringue buttercream for piping

Chopped walnuts (for decorating)

Toffee nibs (for decorating)

METHOD

• 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

60mls water

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.