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Banoffee muffins
Apr. 21st, 2010 03:29 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
katieastropheIngredients for 24 cupcakes:
0.75 cup white sugar
1 large egg
1.5 cups self-raising flour
0.3 cups unsalted butter
3 large bananas
24 pieces of butter fudge
Preheat oven to 175 C/Gas 4.
1. Whisk egg and sugar until light and fluffy.
2. Whisk in melted (cooled) butter.
3. Sift in flour, whisk again.
4. Add egg slowly, continue whisking.
5. Beat in mashed bananas.
6. Spoon evenly into cupcake cases.
Once the cupcake mix is in the cases, cut 12 of the pieces of fudge in half and push each half piece into the tops of the cupcakes. Bake for 16-20 mins, or until golden and springy to the touch. (Obvious statement about skewering them and making sure the inside is cooked here.)
Once they’re baked, allow them to cool and then melt more fudge using a bain-marie and spoon the melted fudge into the hole left by the fudge pieces during baking.
Finally: nom.
0.75 cup white sugar
1 large egg
1.5 cups self-raising flour
0.3 cups unsalted butter
3 large bananas
24 pieces of butter fudge
Preheat oven to 175 C/Gas 4.
1. Whisk egg and sugar until light and fluffy.
2. Whisk in melted (cooled) butter.
3. Sift in flour, whisk again.
4. Add egg slowly, continue whisking.
5. Beat in mashed bananas.
6. Spoon evenly into cupcake cases.
Once the cupcake mix is in the cases, cut 12 of the pieces of fudge in half and push each half piece into the tops of the cupcakes. Bake for 16-20 mins, or until golden and springy to the touch. (Obvious statement about skewering them and making sure the inside is cooked here.)
Once they’re baked, allow them to cool and then melt more fudge using a bain-marie and spoon the melted fudge into the hole left by the fudge pieces during baking.
Finally: nom.
