1.5cupsSelf Raising flour refer notes for substitution
1tspBicarbonate of soda
Preheat oven @ 180C, 10 mins before baking.
Cream butter and sugar in small bowl with electric mixer until light and fluffy, beat in eggs, one at a time; beat until combined.
Transfer mixture to large bowl, stir in banana. Stir in half the sifted dry ingredients with half the combined yogurt and milk. Then stir in remaining dry ingredients and yogurt mixture; stir until smooth.
Line the cupcake tin with cupcake liners. Pour mixture into prepared pan. Bake in preheated oven oven for about 15 mins, stand 5 minutes before turning onto wire rack to cool. When cold, spread with icing.
To make icing:
Melt butter, brown sugar and milk, till the butter melts. Bring it to a boil and remove from heat. Let it cool for 5-10 mins. Add sifted icing sugar. The icing is of spreadable consistency.
Substitute for self raising flour - to get 1 cup self-raising flour, add 1 1/2 tsp baking powder+ 1/4 tsp salt to 1 cup all purpose flour.I used Chiquita banana for this recipe. It's better to use same or similar type of banana for this recipe. You need 3 bananas for this recipe. You can mash it with a fork. Even if the batter curdles, dont worry, go ahead and bake it.If you want a smooth and glossy icing, add more milk after adding icing sugar.I got 24 std cupcakes and 8 mini cupcakes from the above qty. If you are baking as a cake, you can use an 8 or 9 inch deep pan and bake it for 35-40 mins. The baking time might vary for each oven and also according to the size of the pan.The iced cupcakes can be stored at room temp for1-2 days and for 3-4 days in fridge. Uniced cupcakes can be stored at room temp for 3 days and for longer time, if stored in fridge..
This Moist Banana Cake With Caramel Icing was printed from https://mariasmenu.com/cake/moist-banana-cake-cupcake-with-caramel-icing.
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