I was actually never a banana lover. Especially when they are mushy, brown and way too sweet. If I have bananas, they have to be green and not really sweet. But then I tried to bake a banana cake and fell absolutely in love with banana… Topped with chocolate frosting. And salted caramel. My sweets loving room mate calls those cupcakes “foodiegasm”. Well, if you don’t believe it, try them yourselves! *totally self-confident look on the face*
- 125g Soft Butter (room temperature)
- 2 Eggs
- 100g Light Brown Sugar
- 65g Dark Brown Sugar
- 210g Cream Plain Flour or Type 45 Flour
- 60ml Buttermilk
- 1 Teaspoon Baking Soda
- 1 Teaspoon Baking Powder
- 2 to 3 Bananas - really ripe and soft
- 1 Tablespoon Vanilla Sugar
- 1 Tablespoon Vanille Bean Paste
- 1 Pinch of Salt
- 120g Granulated Sugar
- 50g Butter
- 60ml Condensed Milk
- 1 Tablespoon of Sea Salt (milled finely)
- 24 Banana Chips (store bought or self-made)
- Preheat your oven to 170°C. Prepare a muffin tin with 12 cases.
- Peel your bananas and squish them using a fork. If there are still some small junks, it doesn't matter. If you prefer it finer, continue to squish.
- Cream the soft butter with your sugar together in a mixing bowl on high speed for 3 minutes. Add one egg at a time and mix well. After that you can add your vanilla sugar and your vanilla bean paste as well as your pinch of salt. Continue to cream and fluff the mixture on high speed for about 2 minutes. While doing so mix your dry ingredients together.
- Now you can add your squished bananas and slowly pour your buttermilk into the mixing bowl.
- It's time to add the dry ingredients - sift them over the mixture and slowly beat it in on low speed. As soon as flour is incorporated properly, fill your muffin tray.
- Bake at 170°C for 15 to 20 minutes. Check with a wooden tooth pick after 15 minutes of baking, if the center is still raw your wooden pick will show some batter on it. If it comes out dry, your mini cakes are done.
- Let them cool properly. You can frost them with chocolate frosting (http://lapetitecerise.com/2015/11/chocolate-frosting/) and top it with Salted Caramel and banana chips.
- To do the Salted Caramel, simply put the sugar in a wide, open pan or pot and put stove on medium heat for all the time. Do not stir, just leave it alone and only brush away the edges with a wet dessert brush. Do not let it get too hot, hot sugar cases really severe burning plus it turns the sugar too soon too dark and leaves a bitter taste. As soon as all the sugar has dissolved, put in the butter and stir it in quickly with a rubber spatula or a wooden spoon. It sizzles pretty badly so be careful. If the butter is mixed in properly, add your condensed milk. After that, add the salt and stir again for about a minute. If it resembles a light brown, creamy texture, remove it from the heat and transfer it to jar so you can refrigerate it.
- If you want to use the sauce for the cupcakes, simply gently heat some of the sauce and drizzle it over the frosting.
- You can easily make your own banana chips by slicing a green banana into thin discs and place them on baking tray lined with baking paper. Drizzle some lemon juice on them - this will prevent them from turning brown during the drying process. Then put the try into your oven and dry them out on about 80°C. Check after 20 to 30 minutes if they harden. It can take up to an hour, but it's worth it as they are a tasty and simple decoration.
There we are. My very first blog post. I am sooo excited!
Okay, nahhh, not really. No, I am excited!!! And what would be better than a cherry and chocolate themed cupcake to start my journey as a baking blog “blogger extraordinaire”?
Kisses are sweet, kisses can be indulgent, kisses can be hot. So, you’ve got all of it – cherries, chocolate and chili!
- 100g Butter
- 50g Dark Chocolate
- 130g Brown Sugar
- 2 Eggs
- 1 Teaspoon Baking Powder
- 1 Pinch of Salt
- 180g Flour - Type 45
- 5 Tablespoons of Cocoa Powder
- 100ml Milk
- Chili Powder, to your liking
- 200g Cherries from a Jar
- 3 to 4 Tablespoons of Cornstarch
- A bit of Kirsch if you like to
- Preheat oven to 180°C, cupcakes need around 20 minutes ill baked afterwards.
- Chop chocolate into pieces and melt it gently on low heat with butter in a bowl put over a pot with water. The water should not touch the bowl and not cook. As soon as it is melted, let it cool, measure the sugar and put it with salt into a mixing bowl. Add the now cooled down chocolate mixture and cream it with the sugar on medium speed. Add the eggs one by one.
- Mix baking powder, cocoa and flour together and sift it over the creamy mass. Mix it on slow speed and add milk. You can now also add chili powder - but be careful to not overpower the chocolate.
- Fill the batter evenly into 12 muffin tins - use muffin cases, they are making your life a lot easier.
- Bake for 20 minutes on 180°C. After 15 minutes - depending on your oven - check with a tooth pick if cake is still wet. If nothing sticks to the pick, get them out and let the muffins cool.
- While letting them cool you strain the cherries from the jar of their juice and put it into a pot. Put cherries into a blender, they do not need to be overly smooth, leave some chunks. Heat the cherry juice gently with Kirsch and cornstarch. When it starts to thicken, add your pureed cherries. The cherry mass will now thicken properly, if it is still too liquid, add more cornstarch. Take care and avoid lumps. If it thickens properly like jam, remove it from stove and let it cool.
- The cupcakes should now be cooler, create a small hole with a coffee spoon in the cake which you can then fill with your Kirsch jam.
- Frost your cupcakes when they are completely cooled. You can use whipped cream or a rich chocolate frosting. Top it with chocolate sauce and a cherry.