0
Print

Banana and Caramel Cupcakes

0
Average: 0 (0 votes)
(0 votes)
Banana and Caramel Cupcakes
442
calories
Calories
0
Print
easy
Difficulty
45 min.
Preparation
Nutritions
Fat15.42 g
Saturated Fat Acids9.21 g
Protein4.64 g
Roughage2.46 g
Sugar added32.84 g
Calorie442
1 cupcake contains
Calories442
Protein/g4.64
Fat/g15.42
Saturated fatty acids/g9.21
Carbohydrates/g74.49
Added sugar/g32.84
Roughage/g2.46
Cholesterol/mg69.2
Vitamin A/mg156.84
Vitamin D/μg0.38
Vitamin E/mg1.34
Vitamin B₁/mg0.1
Vitamin B₂/mg0.25
Niacin/mg1.67
Vitamin B₆/mg0.36
Folate/μg48.81
Pantothenic acid/mg0.56
Biotin/μg2.57
Vitamin B₁₂/μg0.3
Vitamin C/mg8.78
Potassium/mg430.21
Calcium/mg119.55
Magnesium/mg32.6
Iron/mg0.83
Iodine/μg17.57
Zinc/mg0.39

Recipe author: EAT SMARTER
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)
print shopping list

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.

Add comment