Orange flour

Irish Cream and Chocolate Chip Banana Bread Cupcakes

Banana bread is a favourite of mine because it is so moist and makes you feel slightly healthy – We have to get our 5 a day somehow (lets pretend this counts) I have a big bottle of Baileys left over in my cupboard from christmas (when having a drink every evening to keep the blood flowing in the chilling winter air seemed acceptable), so I have used it to give this banana cake an edge.

Ingredients:cake:
5oz self-raising flour
2oz butter
4oz caster sugar
1 egg
2 ripe bananas, mashed
1.5floz milk, mixed with 1/2tsp lemon juice
2 handfuls dark chocolate chips
1tbsp Baileys Irish Cream

buttercream icing:
4oz butter
8oz icing sugar
2tsp Baileys Irish Cream

caramel banana chip:
1/2 banana, sliced
white granulated sugar

Method:

(preheat the over to 70*c)
– the banana slices for the garnish must be prepared in advance
– dip your banana slices in lemon juice so that they do not turn brown
– arrange on a baking sheet
– place in the over for 4-6 hours with the door slightly ajar
– set aside to cool
(preheat the over to 180*c and prepare a muffin tray with muffin cases)– cream together the butter and sugar until light and fluffy
– add the egg, bananas, milk, chocolate chips and Baileys
– gently fold the flower into the mixture with a metal spoon to avoid knocking out the air
– divide the mixture between the muffin cases, filling each 3/4 full, leaving room for them to rise
– bake in the oven for 17mins, or until risen and cooked through (to check if cooked, put a sharp knife into the centre of a cake – if it comes out clean they are ready)- while the cakes cool, make the buttercream by combining the butter and icing sugar until smooth
– stir in the Baileys and spoon into a piping bag
– to make the caramel banana chip garnish, get your dried out banana slices that you made in advance and put to one side

– gently heat the sugar in a pan until melted and bubbling
– when the caramel begins to go brown, remove from heat
– using a toothpick, dip each banana slice into the caramel and placing on a tray to harden- when the cakes are completely cold, pipe on the buttercream and garnish with a caramel banana piece* Best eaten on the day you make them! The sponge is quite wet so the moisture begins to seep into the muffin case and buttercream overnight, meaning they are not so fresh.

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One comment on “Irish Cream and Chocolate Chip Banana Bread Cupcakes

  1. Brittany
    February 15, 2013

    These look amazing!

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This entry was posted on February 14, 2013 by in Baking, Cupcakes and tagged , , , .
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