Banana, Peanut butter, Caramel and Chocolate Cupcakes

Banana and Chocolate Chip Cupcakes with Peanut Butter Fudge Filling, Salted Caramel Icing and Caramel Popcorn 

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Banana cupcake

1 ¼ cups self-raising flour

½ tsp baking soda

½ cups caster sugar

2 eggs

2 mashed bananas

½ cups oil  (I used canola)

1/2 tsp vanilla extract

100g chopped dark chocolate

 

Peanut butter fudge filling

1/3 cup plus 1 tbsp smooth peanut butter

130g cream cheese

¼ cup condensed milk

¼ cup cream

1 tbsp icing sugar

 

Caramel Icing

120g butter, softened

2 cups of icing sugar

1/3 cup salted caramel sauce (recipe below)

 

½ cup caramel popcorn, crushed

 

Pre heat oven to 180deg. Line a cupcake tin with cupcake cases. Sift flour & baking soda into a bowl. Make well in the centre & stir in the sugar, eggs, banana, vanilla & oil. Mix gently into a smooth batter. Divide the batter between the cupcake cases and bake for 18 minutes or until a skewer inserted comes out clean. Once cool, use an apple corer to core the middle of each cupcake.

Beat together the peanut butter, cream cheese and condensed milk until combined. Add the cream and continue to beat until combined and fluffy. Transfer to a piping bag fitted with a filling nozzle. Pipe into the middle of each cupcake. Set aside

For the icing, beat the butter until creamy. Add the icing sugar a ½ cup at a time and beat well after each addition. Add the caramel sauce and beat for a further 5 minutes or until light and fluffy. Transfer to a piping bag with a star tip nozzle and pipe onto the top of each cupcake. Sprinkle over the crushed caramel popcorn and drizzle each with some left over caramel sauce and melted chocolate if desired.

 

Caramel Sauce

3/4 cup sugar

2 tbsp golden syrup

3 tbsp. unsalted butter

1/3 cup heavy cream

1 tsp flaky sea salt

 

Place sugar, golden syrup and 1 1/2 tsp. water in a small saucepan. Cook the sugar mixture over medium heat without stirring. With a pastry brush and some water, rinse off any sugar crystals that may for on the sides of the pan.Gently swirl the pot as the sugar melts, but don’t stir (that could crystallize the sugar again).Once the caramel is darker in colour and smells like caramelized sugar, removed from heat and stir in the butter. Whisk in the cream and salt and chill in the fridge. The caramel will thicken as it cools.

 

 

 

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