Buttercream Swirl Cakes
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
ready in 1 hr 55 min.
Ready in
Ingredients
for
12
- For the cupcakes
- ½ cup butter
- ½ cup sugar
- 1 tsp vanilla extract
- 2 eggs (beaten)
- 1 cup all-purpose flour
- 2 tsps Baking powder
- 2 very ripe Banana
- For the chocolate topping
- ⅔ cup cream (48% fat)
- 12 ozs Dark chocolate (60% cocoa solids; chopped)
- ¼ cup unsalted butter
- To decorate
- 0.333 cup Chocolate chip
- 1 Banana
- 2 tsps lemon juice
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
2.
Beat the butter and sugar in a mixing bowl until light and creamy. Beat in the vanilla.
3.
Add the eggs gradually, beating well. Sift in the flour and baking powder and gently fold into the mixture.
4.
Mash the bananas and stir into the mixture until blended.
5.
Spoon the mixture into the paper cases and bake for 20-25 minutes, until golden and springy to the touch. Cool in the tin for a few minutes, then place on a wire rack to cool completely.
6.
For the chocolate topping: heat the cream in a pan to a boil. Remove from the heat and add the chocolate. Leave to stand for 5 minutes, then stir until the chocolate has melted. Add the butter and stir until the mixture is smooth and glossy. Cool, then chill until firm, but not hard.
7.
Put the mixture into a piping bag and pipe generous swirls on top of the cakes. Sprinkle with chocolate chips.
8.
Slice the banana and toss the slices in lemon juice. Place on top of the cakes.
