Ok i wasnt supposed to have 2 entries but though ------these are deliciouc-----i just wasnt happy with my work & thought i would work with another one with a sad heart-i was like how can i post my dissapointment but i went ahead & did just that.
And i have to make it on time for both my posts but am at advantage being around 12 hours ahead of est,so i think i'll just about make it na? I better have to!!!
So here am trying another experiment & i so so hope it works(sob....sob),its sat night and i have less than 24 hrs to bake ,cook & ice & am just going to quarter the recipe coz already have a batch of absolutely rich chocolate cuppies so want to do us all a favour.
And i really am so sad that i cant face any of u i heart cuppycake bakers-i'm sorry.the worst parts i cant pin -point what when wrong------with these---i mean besides my not so good handiwork,the cuppy is rich almost a brownie like texture(hope its supposed to be like that or did i make a mistake???
the peanut butter filling is delicious(bring on the jelly and toast will ya)
Ok maybe the white choco ganache didnt turn what i imagined it would & a disaster makes me cry(there goes my eeny weeny teeny hope of ever winning flying outa the window)---oh prize sponserers,u guys are so generous with awesome dang cuteness
I have most of the ingredients at hand ---and is adpated from the chockylit cuppycake blog too,i think i wont let down with the banana this time round ,though would have loved a local goan very sweet banana called 'bananas de moira'but i have these love sweet yellow ones which will work right too.
Of course its been more than a couple of months that i havent been able to get my hands on good quality cupcake paper & its only if someone's coming down from abroad that i'll finaly get my hands on all those colorful & pastel thick ,fantastic looking polka dots & xmas trees & snowman & jinglebell cupcake cases!!!!(dree eeeam...dream(3) * 3)
So cheers to me again(please i nedd a pick me up right now) & i heart cuppycakkeys yeah!!!-----i heart cuppy cakeys
I trust this one will look better ,though honestly havent yet decorated these cuppys & its already sat night & its been a very very long day & the past few days & way to busy ,i didn even think i'd wait for the last min for this one.
So with a smile on my lips & prayer in my heart i'm back on my toes again & lemme get going....and best parts that i hopped across to this recipe without looking for it
PEANUT BUTTER FILLING
20 ML CUP BROWN SUGAR
20 ML CUP PEANUT BUTTER
1/4 BEATEN EGG
1.mix all of the above & mix well in a small bowl & keep aside(oh this is delicious)
FOR THE CUPPY CAKEYS
(i got 9 bigger cuppys with this batter)
40 grams butter
3.5(around 100 grams) ounces semi sweet & bitter sweet callets mixed
1/4 cup + 1 tbh sugar
1 whole vanilla bean
20ml cup cocopowder
1/4 cup self raising flour
1/4 cup mashed banana
1.Melt chocolate with butter over a baine marie.(now this is a LOT of chocolate)
2.WHisk well the egg & sugar
3.Add the sifted flour with cocopowder & mix to combine.
4.add the gorgeous melted choco mix & then stir in mashed banana.
5.Fill cuppycakes 1/3 full,drop in a tsp of buttet & top to 2/3rds full again with batter.
(as am writing this to bake first thing in the morning i can already feel the excitement buiding up in my viens)
6. Bake in a pre-heated oven @180 till crust forms.
1 tablespoons butter
2 tablespoons half and half
1/4 cup packed brown sugar
1/2 cup powdered sugar
1 teaspoon vanilla extract
1. MElt butter in a saucepan over medium heat.Add milk & brown sugar ,stir well to combine.
2.bring to a roaring boil & boil for a min
(honestly even at this point this caramel glaze is simply delish...finger licking good)
3.remove from heat & whisk in well 1/4 cup powdered sugar.
4.Cool awhile & scrape in the vanilla ,remaining powdered sugar(i think i could do with just half the powdered sugar here)
5.add half & half if u think its too stiff
6.quickly spoon over cuppycakkeys before it sets.
7.yummy yummy luscious with loads of tiny vanilla bean specs.....
CARAMALIZED BANANA DISCS
1 tbh butter + 1 tbh clarified butter + a tsp of olive oil
1 medium ripe bananas,sliced into discs
lemon/lime juice or rose water or both(optional)
1.melt butters in a skillet with olive oil(the oil prevents butter from burning) & carefully add banana discs & let caramalize slowly until brown & crispy.
2.flip with 2 forks(makes things so much easier),continue cooking on other side.(do it it ur taste well browned or lightly ,thinly or thickly sliced)
3.when done ,sprinkle a few drops lemon juice or rose water.sprinkle with a little shiny sugar(optional but a great add on -i played here with a little caramel to top the tiny heart shaped banana toppings & a few with some golden syrup too-a goos addition if u love lusciousness)
4.this can be done as slices too ....or cut discs into heart shape.
5.Decorate ur cupcakes & gorge on the rest of the bananas.
but what i liked most about baking 2 sets back to back was having a little more t give away-i make it a point to keep aside a little of what i bake to give the poor,it aint much i do and i cant give to all,but every drop counts is my consolation,and love the smiles on someone who would never indulge in buying cookies & cakes,so this time round i had a little more & even the non-sweet -toothies loved 'em-must be all that dark chocolate-am happy again!!!