Anytime you can pack some extra goodness and fibre into a sweet treat, without affecting the taste too much I say hooray! These are Banana Crumb Muffins without the crumb topping, made with wholemeal plain flour. As always, I added some cinnamon to the batter. The wholemeal flour changed the taste and texture of the muffin only very slightly. I used four small-medium overripe bananas.
Today I tried a new recipe from The Australian Women’s Weekly Cupcakes & Cookies cookbook. I followed the recipe with one exception: I used wholemeal plain flour instead of the usual white plain flour. The wholemeal flour gave them a grittier texture but the caramel flavour came through. It made it feel like a less “sugary” cake, and overall was quite yum! The recipe suggested dusting the tops with icing sugar, however I made a caramel syrup to go on top – by dissolving 3/4 cup brown sugar in 1 cup cream and then simmering for 8 minutes. The sauce thickens as it cools, so you need to wait a little while before serving.
30 minutes was just right for the medium/standard size cupcake tray, 40 minutes is recommended for Texas size cupcake trays. The silicone trays are great, the cakes pop out easily even without patty cases. I also made mini cupcakes with leftover batter – they cooked in about 10 minutes.
Caramel Mud Cakes
From: The Australian Women’s Weekly Cupcakes & Cookies
125g butter, chopped
100g white eating chocolate, chopped coarsley
2/3 cup firmly packed brown sugar
1/4 cup golden syrup
2/3 cup milk
1 cup plain flour
1/3 self-raising flour
Preheat oven to 160 degrees Celsius (or 140 degrees Celsius fan forced)/320 degrees Fahrenheit.
Combine butter, chocolate, sugar, syrup and milk in a saucepan; stir over low heat until smooth. Transfer mixture to a bowl, cool for 15 minutes.
Whisk sifted flours then egg into mixture.
Divide among cupcake tray and bake for 30 minutes for standard size cupcakes.