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Banana and Caramel Cupcakes

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Banana and Caramel Cupcakes
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
442
calories
Calories
Nutritions
1 cupcake contains
(Percentage of daily recommendation)
Calorie442 kcal(21 %)
Protein4.64 g(5 %)
Fat15.42 g(13 %)
Carbohydrates74.49 g(50 %)
Sugar added32.84 g(131 %)
Roughage2.46 g(8 %)
Vitamin A156.84 mg(19,605 %)
Vitamin D0.38 μg(2 %)
Vitamin E1.34 mg(11 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.25 mg(23 %)
Niacin1.67 mg(14 %)
Vitamin B₆0.36 mg(30 %)
Folate48.81 μg(16 %)
Pantothenic acid0.56 mg(9 %)
Biotin2.57 μg(6 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C8.78 mg(9 %)
Potassium430.21 mg(11 %)
Calcium119.55 mg(12 %)
Magnesium32.6 mg(11 %)
Iron0.83 mg(6 %)
Iodine17.57 μg(9 %)
Zinc0.39 mg(6 %)
Saturated fatty acids9.21 g
Cholesterol69.2 mg
Recipe author: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 12 cupcakes
For the cupcakes
1 cup
½ cup
butter (scant)
½ cup
caster sugar (scant)
2
1 teaspoon
2
very ripe Banana
0.333 cup
dulce de leche (chilled)
For the topping
½ cup
dulce de leche (chilled)
2 ½ cups
0.333 cup
To decorate
12
grated Milk chocolate (30% cocoa solids)
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Preparation

Preparation steps

Step 1/5
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Step 2/5
Put all the ingredients except the bananas into a mixing bowl and beat with an electric whisk until light and fluffy. Alternatively beat well with a wooden spoon.
Step 3/5
Mash the bananas and stir into the mixture until blended.
Step 4/5
Spoon a little mixture into the paper cases and top with a spoonful of dulce de leche. Cover completely with mixture and bake for about 20 minutes until golden and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
Step 5/5
For the topping: whisk together all the ingredients until smooth. Spread on top of the cakes and decorate each with a banana slice and sprinkle with grated chocolate.

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