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Moist & Milky Banana Cupcakes
Moist & Milky Banana Cupcakes

Before you jump to Moist & Milky Banana Cupcakes recipe, you may want to read this short interesting healthy tips about {The Simple Ways to Be Healthy. Becoming A Healthy Eater

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We hope you got insight from reading it, now let’s go back to moist & milky banana cupcakes recipe. You can cook moist & milky banana cupcakes using 11 ingredients and 11 steps. Here is how you achieve that.

The ingredients needed to prepare Moist & Milky Banana Cupcakes:
  1. Get 1 ☆Ripe bananas
  2. Use 1 tsp ☆Lemon juice
  3. Get 50 grams Unsalted butter
  4. You need 40 grams Condensed milk
  5. Get 20 grams Maple syrup
  6. Get 1 Egg
  7. Use 60 grams ◎Cake flour
  8. Get 12 grams ◎ Skimmed milk powder※
  9. Get 8 grams ◎ Cornstarch※
  10. You need 1 tsp ◎Baking powder
  11. Take 1 for decoration Nuts of your preference, eg. walnuts (optional)
Steps to make Moist & Milky Banana Cupcakes:
  1. Add butter to a bowl and warm to room temperature. Let the egg and condensed milk also warm to room temperature. Sift the dry ingredients marked ※.
  2. Peel the banana, getting rid of any stringy bits, and make sure you have 120 g. Break the banana into smaller pieces and mash with a fork until puréed. Add lemon juice.
  3. Cream the butter with a whisk and add condensed milk, maple syrup and a well beaten egg a little at a time (and in that order), mixing after each addition.
  4. Preheat the oven to 180°C. Add the banana purée to the mixture from Step 3. There are a lot of liquid ingredients compared to the butter, so it will probably separate a little, if that happens add 1/5 of the dry ingredients marked ◎ and stir quickly with a whisk.
  5. Sift the rest of the dry ingredients marked ◎ into the mixture and fold in with a rubber spatula. (This will completely prevent the mixture from separating, so you can breathe a sigh of relief!)
  6. Pour the batter into the muffin cups until each is roughly 80% full and decorate with toppings if you like. Once the oven is preheated, bake the muffins for 20-30 minutes.
  7. When the surface of the cupcakes is golden brown take them out and test with a skewer to see if they're done. If you insert the skewer into the cake and the batter is cooked through, they're done. Cool on a rack and you're done.
  8. [Bonus 1] The cupcakes in the main photo are topped with walnuts, hazelnuts and pistachio. They taste great without as well, so feel free to decorate how you like.
  9. [Bonus 2] If you brush rum or other liquor on top whilst the cupcakes are still hot, they'll impart a subtle, mature taste.
  10. [Bonus 3] These were made with chocolate chips.
  11. [Bonus 4] I wrapped the finished cupcakes with cling film and then stuck the sticker from the banana.

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